concealed
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Not often my city is mentioned on this board!Ithaca, correct, thank you for the correction
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Not often my city is mentioned on this board!Ithaca, correct, thank you for the correction
The water thing has been one of the most mysterious/frustrating things about making coffee. Haven’t been able to get RO for a while and seeing scale build up in my kettle now. May switch to mixing with distilled.
I got a stagg ekg kettle for my birthday. Now i have to get a pourover system.
What supermang was alluding to is RO water alone will not extract well when brewing. There are minerals in the water that bond with the coffee and release flavors. RO water without the additives creates a flat taste. I use RO with additives to avoid a build up of scale.Where I live the water is super hard and most homes have a water softener for general house use and an undersink RO system for drinking.
Yeah im in it deep (fellow aeropress espresso attachment, nespresso machine, two beans canisters, baratza encore and hario hand grinder, aeropress and a scale). I hadn't wanted a nice kettle because i knew id go: no reason to not have a pourover now....Welcome, it's one hell of a rabbit hole. My recommendation is a scale, they can be relatively cheap and will help you create consistency.
-DL
How did you test the water? That’s my next step. Been putting it off. Been adding Crystal Geyser with RO.I use RO water at home, but it has enough minerality that I didn't find mixing my own water made a difference.
How did you test the water? That’s my next step. Been putting it off. I guess. Been adding Crystal Geyser with RO 3 parts RO 1 part CG
Can you taste the difference? Worth the effort?Amazon TDS meter? Mixing the recipes is giant PITA too even for concentrates because you have weigh out with 0.1g precision.