HomeRoast Digest


Topic: Crystal Geyser and not enough antidepressants (10 msgs / 166 lines)
1) From: Bob Chandler
Regarding my rather innocuous post on Crystal Geyser and the follow-up 
posts---this is one of the nicer responses....
"Oh, Blue Blazes- math time.
The CC tech was bordering on the Vacuum Brained Jughead qualification.
Sometimes I think people put way too much faith in their Drivel. Could they
even distinguish between  physiological features and certain geographic
locations?"
I'm sure the CC tech was non-specific about exactly what the desired mineral
content is, or how to achieve it and why. (What fails if it's too low and
what if it's too high?)...."
I suspect the tech at Chris' Coffee has seen enough failed machines and 
the effects of scale (and caustic cleaners) to have some useful answers 
but you may want to give him a call and pass on your wealth of knowledge.
Actually he WAS specific on water hardness--they consider 3 grains to be 
the cutoff point. The 60 ppm reading from Crystal Geyser is just over 
that amount. They suggest an RO system for plumbed in machines. I'm 
using a 5 gal jug and a flojet so he suggested adding enough distilled 
water to get UNDER 3 grains or try another source for bottled water. 
Seems like rather straight forward advice. They feel using water that 
isn't overly hard in the first place is preferable to using caustic 
chemicals to clean your machine.
Some of you may want to consider upping your meds.....
bob

2) From: Rich
I seem to remember reading somewhere way back in time that the home water treatment industry 
felt that having the water in the home at a hardness of 1 to 2 grains/gallon was about ideal.  That 
would follow the recommendations from the tech at Chris' Coffee.
I also remember reading some big consumer advocate organization's report on "bottled water".  Mostly 
filtered tap water, and poorly filtered at that.
I would say that overall the man provided excellent technical advice on the care and feeding of the 
machine.  Without recommending becoming a slave to some trendy big name bottled water seller.
On Tue, 03 Apr 2007 22:29:21 -0700, Bob Chandler wrote:
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3) From: Alchemist John
But isn't the 60 ppm the estimated TDS based on a meter?  That is not 
related to your hardness.  TDS is the total dissolved solids, 
hardness is only a fraction of that.  It would make you water 
perfectly acceptable in all likelyhood.  I doubt you need to dilute at all.
At 22:29 4/3/2007, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: Rich
Alchemist John,
Water hardness can also be expressed as ppm.  That is what was meant by the 60 ppm hardness 
refered to previously.   You have to be specifically what ppm you are talking about.  1mg/L = 1ppm 
hardness.  This will usually be titrated out in mg/L of CaCO3.  Also, 100ppm = 5.85g/gal (aprox) and 
this is also in CaCO3.
On Wed, 04 Apr 2007 21:04:30 -0700, Alchemist John wrote:
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5) From: Eddie Dove
42
On 4/5/07, Rich  wrote:
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6) From: Kevin
Eddie,
So long and thanks for all the fish!
On 4/5/07, Eddie Dove  wrote:
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-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

7) From: Alchemist John
I am quite aware of how water hardness can be expressed.  I am an 
analytical chemist.  The original post was:
"I have been using Crystal Geyser bottled water for both french press 
and  in my La Spaziale S1 espresso machine (5 gal water bottle and a 
flojet).  It measures consistently at 60 ppm on my meter. I was 
recently talking to a tech at Chris' Coffee on another issue and 
mentioned the reading and he said it was a bit too high in mineral 
content and I should mix in a little distilled water to ensure a long 
life for my machine."
"Mineral content" was specified and later on, TDS was mentioned.  60 
ppm hardness was never mentioned, only 60 ppm.  That some specificity 
to the "ppm" was need was the point of my post.
At 06:45 4/5/2007, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

8) From: Floyd Lozano
I express 'optimal hardness' as 'whatever comes out of the Poland Spring
giganto bottles my wife buys and of which I am rather fond (both wife and
water)'.  It doesn't get in the way of my coffee.  That I can tell!
On 4/5/07, Alchemist John  wrote:
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9) From: Rich
OIC
On Thu, 05 Apr 2007 18:43:12 -0700, Alchemist John wrote:
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10) From: Jim Carter
the answer to Life, The Universe, and Everything according to Douglas Adams
Eddie Dove wrote:
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