[Homeroast] Fwd: distilled water
jeffrey-kelly at att.net
Wed May 16 20:28:36 CDT 2012
To add my 2C, distilled or ion exchanged water will have a much different ionic profile with changes in the concentration of both metal cations and anions like chloride and carbonate. This can flatten the taste as has been mentioned. Another factor might be a change in pH as a result of the treatment. This may alter the extraction profile as well. For those that treat their water, it might be interesting to check pH before and after.
Begin forwarded message:
> From: j3r <j at j3r.org>
> Date: May 16, 2012 12:27:36 PM EDT
> 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
> Reply-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>
> 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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