gp wrote:The water seems basic and soft. Am I looking at a carbon filter and some sort of remineralizing cartridge?
I think that a particulates and carbon filter, either carbon block or granulated activated carbon, will do the job for you. Your water is approximately Seattle soft, but should taste fine and will be non-corrosive without causing much if any scale. At that pH a calcite remineralizing cartridge probably would not add anything significant.
Don't let the buzz about needing high hardness water for better extractions get to you. Refractometer studies are not finding higher extraction yields with harder water, and controlled taste tests (e.g., page 20 of this magazine
) seem to be favoring somewhat softer water. Also, the water standard for recent coffee championships* is not much harder than yours. * For the 2020 US Coffee Championships:
a. Competitors must use the provided water.
b. The provided water will be provided at room temperature in the Preparation Room.
c. The provided water will be calibrated with the following standards as the target:
i. Odor: Clean/fresh, odor free
ii. Color: Clear color
iii. Total Chlorine/Chloramine: 0 mg/L
iv. TDS: 85 mg/L (acceptable range 50-125 mg/L)
v. Calcium Hardness: 3 grains or 51 mg/L (acceptable range 1-5 grains or 17- 85 mg/L)
vi. Total Alkalinity: 40 mg/L (acceptable range at or near 40 mg/L)
vii. pH: 7.0 (acceptable range 6.5 to 7.5)
viii. Sodium: 10 mg/L (acceptable range at or near 10 mg/L)
( https://static1.squarespace.com/static/ ... .17+CC.pdf )