[Homeroast] distilled water

Doug Hoople doughoople at gmail.com
Wed May 16 17:21:09 CDT 2012

+1.  Distilled water is flat and dull tasting.

Filtered tap water works for me.  The chlorine in tap water definitely
detracts from the coffee, and the filter takes care of that nicely.

I would have thought that filtering would also take out some of the
minerals as well, so I'm not sure that it's the minerals that make the
difference.  But I'm no expert, so I'll leave it for others to chime in.


On Thu, May 17, 2012 at 8:13 AM, sci <scizen at gmail.com> wrote:

> 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.
> Ivan
> ++++++++++++++++++++++++++++++++++++++++++
> 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>
> Content-Type: text/plain; CHARSET=US-ASCII; format=flowed
> 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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