[Homeroast] distilled water

Greg Gearheart olawai at gmail.com
Wed May 16 13:17:31 CDT 2012

Yes, it is counter-intuitive.  I think the subtle distinction I would make
is that distilled water is ideal for extracting.  What results is not
necessarily tasty.  In my realm (environmental engineering and regulatory
stuff), distilled water has the ability to dissolve a lot more of a metal
than regular, hard water does.  Taking this analogy to your brewing process
(whatever it may be), the distilled water will end up with a bunch of stuff
you probably don't want to drink (or like to taste).

On Wed, May 16, 2012 at 11:00 AM, j3r <j at j3r.org> wrote:

> On 12-05-16 01:46 PM, Greg Gearheart wrote:
>> Distilled water is quite a good solvent and "hungry" for anything it can
>> dissolve and has the tendency to dissolve a lot more stuff than plain old
>> "tap water."  This combined with the points made by others that humans
>> prefer a little taste to their water would suggest to me that distilled
>> water is not ideal for extracting good coffee flavor.
> It is kind of counter-intuitive since the readiness of distilled water to
> dissolve substances would seem to make it ideal for brewing.
> I will definitely rethink my coffee water situation. I dislike the taste
> of chlorine, which I know will evaporate out in time (or can be boiled
> out), but perhaps a charcoal filter would be the way to go.
> The gunk left in my distiller after doing a few litres of water helps me
> to visualize that what comes out of my tap is pretty awful. For each few
> litres of tap water I am drinking 2 tablespoons or so of brown disgusting
> smelling "stuff". I love the taste of distilled water, as does my family.
> We have run the gamut of water filtration systems, bottled waters, etc.
> Jeremy
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