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Pittsburg, Kansas | Just an off topic note, some people (including us) add a small amount of tap water back into our RO water that we use in the espresso machine. Pure RO water can actually be too pure for coffee making. Minerals first of all add to the taste and also change the removal of solids from the coffee. Also prue RO water can be "too clean" and actually erode some of the copper on heating elements or boilers.
Or so say the experts. It is a deep rabbit hole if you start talking water for coffee. You can actually buy special mineral supplements to add back into RO or distilled water specifically for coffee making. Baristas will argue what amount of different minerals are best to extract coffee. We checked the hardness of our water from a typical rural water report and decided we could add about 20% of tap water back into our RO water to extract coffee better from the grounds and to prevent erosion of our two boilers and hardware in the espresso machine.
Who would have thunk it could be so complicated for just a cup of coffee? Search for James Hoffmann on Youtube if you want to waste a lot of time.
https://www.youtube.com/results?sp=mAEA&search_query=james+hoffmann+...
Edited by John Burns 11/19/2024 22:13
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My nitrates in my water
