This is a multi-part message in MIME format. I was reading in the homeroast digest today looking for more information = on calcite. I remember the topic came up a few weeks ago when someone = offered up 5, 1lb bags of it as a tradition. If I remember right, you = put some of the calcite in a jug of water shake it up and use it. I just = roasted up a lb. or so of a variety of beans and would like to have = "perfect" water in 24/48 hours from now. My questions are; 1) If I am using a 5 gal container, how much calcite do I put in? 2) How long does the water stay in contact with it, when do I pour it = off? 3) Do I then filter that water? 4) Is the pre-used calcite re-useable? 5) Is there some type of test ( ph strip ? etc.) to see if the water is = correct? (ph, hardness, & mineral content). 6) I am starting with RO water between 0 & 18 TDS. For "perfect" = espresso water, is calcite going to be a cure-all? ie. will it give me the ph, hardness and mineral corrections I need? = This last week I went to a water drilling/ water well company here = locally and got 5 lbs of calcite for $3.00. I talked to the engineer for a few minutes just to make sure I was = getting the right stuff, but still had other questions. Any help would be appreciated! Thanks Richard Stewart / Hickory Creek, Texas " my Because it can be acidic. RO water makes for a = very bitter cup of tea, just try it. I treat the RO water with calcite = to neutralize the acid and add some hardness for flavor. Helps a lot. "