[Homeroast] distilled water

sci scizen at gmail.com
Wed May 16 15:13:00 CDT 2012

Do some cupping tests with distilled, tap, spring and filtered water. I
think you'll find the spring and filtered give the best results for coffee
and tea. The reason is because they have good mineral content that makes
water taste good. Tap of course usually has chlorine. Distilled, lacking
vital minerals, is flat and dull tasting.


Date: Wed, 16 May 2012 12:27:36 -0400
From: j3r <j at j3r.org>
To: "A list to discuss home coffee roasting. There are rules for this
       list,   available at http://www.sweetmarias.com/maillistinfo.html"
       <homeroast at lists.sweetmariascoffee.com>
Subject: [Homeroast] distilled water
Message-ID: <4FB3D578.5010201 at j3r.org>
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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?



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