[Homeroast] distilled water
phil.palmintere at gmail.com
Wed May 16 12:42:51 CDT 2012
I prefer RO water (not as pure as either DI or distilled water). It still
has some hardness in it. I've thought about adding a remineralization
cartridge, but have not as yet done this.
With more modern homes, even if you have a traditional ion-exchange water
softener, your kitchen sink is probably plumbed such that hard water (not
soft) comes out of the cold spigot.
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Scott
Sent: Wednesday, May 16, 2012 10:10 AM
To: A list to discuss home coffee roasting. There are rules for this list,
available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] distilled water
A little bit of mineral content IS necessary based on what information I
have read and what folks who are far more knowledgeable than I have told me.
I have not tested this with espresso drinks, but have done a side by side
comparison with pourover drinks.
The difference was noticeable by me and others. Distilled water was not the
preferred water by any of us who tried it.
On Wed, May 16, 2012 at 12:50 PM, ricky carter <rickylc99 at gmail.com> wrote:
> 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 @
> 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
> > why this would be so?
> > Thanks,
> > Jeremy
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