HomeRoast Digest


Topic: R.O. Water for Coffee (4 msgs / 94 lines)
1) From: Gary Raabe
Hello All;
I am wondering if anyone out there uses Reverse Osmosis water for their coffee brewing.
While visiting our host's site I read they recommend spring water because it has the natural minerals but not chlorine.  I have been using water softener water which SM says can dull the brew. I bought a gallon of spring water and tried it. It did make a great cup. I had been considering a RO unit for the kitchen sink because of the increased sodium in the water softener water but, if RO water produces a dull brew, I would prefer to just stick with the whole house filter with carbon to remove sediment and chlorine. I can bypass the softener to supply the kitchen sink.
 
Any input about what kind of water you all use would be appreciated.
Thanks,
Gary Raabe
Cincinnati OH
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2) From: Mike Koenig
Gary,
This is usually a subject that sparks vigorous debate.  There are some
that say RO or distilled water produces a completely flat tasting cup,
but others swear by it ( I haven't tried RO yet).  One problem with
highly purified water is that it tends to be fairly aggressive to
metal components, like those in espresso machines.  (depends a little
on the type and design of the RO system if you get your water pure
enough for this to be a problem).   It is possible to put a cartridge
filled with calcite to put a little bit of calcium back into the RO
water to solve the corrosion (and possibly the bad taste) problem.
Personally, I have a water softener at home as well,  I hate the taste
of the softened water by itself, and the coffee made with it is
terrible.  (I've tried both sodium and potassium salts in the
softener)
Now, I just have a faucet that bypasses the softener, and I use a
Brita pitcher.  I'm not a huge fan of most of the inline carbon
filters, since they can be bacteria factories.  The Brita has some
metallic silver in it which keeps the bacteria growth down.
do a google search for "Jim Shulman's insanely long water FAQ" and you
will find more than you wanted to know about water and coffee (it's
mainly geared toward espresso, but the logic applies to normal coffee
as well).
--mike
On Sun, Jun 22, 2008 at 9:43 PM, Gary Raabe  wrote:
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3) From: Coffee
There is an extensive water quality post over at home barista  
somewhere... If I recall, RO takes out too much and the coffee quality  
suffers. Here in Santa Barbara we have remarkably hard water*, so I  
just use spring water for all my coffee and espresso and I've been  
very pleased with the improvements over filtered local water. If  
you're water is not as hard, you'll probably be happy with filtered  
water.
-Peter
* Hard water is anything over 120 mg/L. In Santa Barbara, our water is  
typically >450 mg/L.
On Jun 22, 2008, at 6:43 PM, Gary Raabe wrote:
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4) From: Michael Mccandless
It's a preference.
I find tap "free meal with every glass" & store bought "purified" water
terrible.
RO for the TV & RO w/ a little Brita added for Gaggia & La Pavoni.
McSparky
On Sun, Jun 22, 2008 at 6:43 PM, Gary Raabe 
wrote:
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