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RPavlis is very popular for espresso but is considered too soft for pourover. In the last few months I started adding a bit of hardness (epsom salt) aiming to improve it for pourover while still keeping it safe for use in my espresso machine. I can't say I notice a huge...
Remodeling the kitchen and plan on plumbing in a KVDW Speedster. We drink RO water and to date I've been using that and adding minerals myself to my reservoir machines. I've attached my municipal water report (the Glendale column). I think my preference would be to use my RO and...
It has been over an year since I started giving the quality of my tap water any serious consideration and I am just marginally less confused now :shock:
I thought about going with rpavlis water, but I just can't see myself lugging gallons of distilled water and mixing with...
I recently upgraded my machine to Linea Micra from La Marzocco and I'm trying to make sure I have good water for the machine. I would like to avoid using bottled water if possible.. However, I'm open to it if that's my only option.
From my home beer brewing I know my local water from Lake Huron is as follows (or very close):
Ca2+ 30ppm
Mg2+ 8
Na+ 7
Cl- 9
SO4 2- 25
HCO3 100ish
So I believe my hardness is just over 100, and my alkalinity is just over 80 - maybe?
I decided to pull the mushroom and the other things I could take off on the group head to see if I had any scale build up. This is a 2 yr. old Crem One Infuser. I have only used bottled water from Ozarka that I THOUGHT was RO water. I added the Rpavlis baking soda recipe to this...
I would love to hear some thoughts regarding brew water, I'm about to take the plunge exploring this subject and I don't want to get paralyzed by choices. Many years ago I studied organic/inorganic chemistry so I used to understand this stuff, but I'm afraid it's all been long...
In a response to a water discussion, where I stated I use 6.354445mg of baking soda, added to a gallon of distilled water, for each ppm (mg/L) Kh, someone wrote:
This will give you the ppm of each mineral in solution but most recipes assume ppm CaCO3 equivalence. So to be...
Currently have a GS3 on the way and I'm trying to land on a suitable and sustainable water source to supply the machine. I have an email out to La Marzocco to see what their response is, but everything so far has been more/less pointing back to their water...
