[Homeroast] distilled water

ricky carter rickylc99 at gmail.com
Wed May 16 11:50:03 CDT 2012


My experience indicates that distilled water or water that is softened
produces a cup that lacks  sugars, has little character, and is generally
"thin" tasting.

I'm not sure of the exact chemical reason, but there is a water faq that
has more info
Jim Schulman's Insanely Long Water FAQ
@  http://www.big-rick.com/coffee/waterfaq.html



On Wed, May 16, 2012 at 12:27 PM, j3r <j at j3r.org> wrote:

> At this point I use distilled water for all my brewing, but looking
> through the SCAA cupping protocol I see "Water used for cupping should be
> clean and odor free, but not distilled or softened." Can anyone comment on
> why this would be so?
>
> Thanks,
>
> Jeremy
>
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