RPavlis water and sensors - Page 2

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
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sweaner
Posts: 3013
Joined: 16 years ago

#11: Post by sweaner »

IMAWriter wrote:Scott, are you using the distilled water + K Bicarbonate only...or are you adding the Epsom salts?
Yes, 400 mg potassium bicarb per gallon of distilled H2O.
Scott
LMWDP #248

pcrussell50
Posts: 4010
Joined: 15 years ago

#12: Post by pcrussell50 »

IMAWriter wrote:Scott, are you using the distilled water + K Bicarbonate only...or are you adding the Epsom salts?
On my Pavoni levers I don't add Epsom salts (Mg-sulfate):

1) because adding back Mg has the potential of causing scale, (though that can be avoided if you know what you are doing re how much Mg you can tolerate based on your water's pH)
2) because I was not able to tell the difference in taste between regular Pavlis water, and Pavlis water plus Mg sulphate, though I must admit that my tests were not rigorous or exhaustive. One day I may go back and re visit.

This ^^^ is for home-mixed water.

On my pump machine, it's plumbed, and I just use a commercial softener from 3M, marketed as "for espresso machines". I think it just leaves behind sodium ions, which ought to be a rough equivalent of making sodium Pavlis water versus potassium Pavlis water.

-Peter
LMWDP #553

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