[Homeroast] Fwd: distilled water

gin powell pchforever at gmail.com
Sun May 20 20:07:12 CDT 2012


Read Jim's FAQ, great stuff.

ginny

On Wed, May 16, 2012 at 6:28 PM, Jeffrey Kelly <jeffrey-kelly at att.net>wrote:

> 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.
>
> -Jeff
>
> 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?
> >
> > Thanks,
> >
> > Jeremy
> >
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