HomeRoast Digest


Topic: Water revisited....to Jim (4 msgs / 78 lines)
1) From: Ron Ehsani
Hi Jim,
I read your informative post on alt.conffee about water.  But, to be sure I 
didn't mis-understand it I have a couple of questions...
I live in Carrollton, Texas, which is a suburb of Dallas.  According to the 
city web site, the water here has an avg. 'Total Hardbess' of 131 ppm, and 
avg. 'Total Alkanility' of 77 ppm.  According to your article this is too 
hard for the espresso machine (produces scale), right?  Also are you saying 
I can use bottled 'Crystal Geyser Natural Alpine Spring Water' and not wory 
about scale?  what is your oppinion on the taste of the brew with this 
water?
Thanks.  Ron E.
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2) From: Jim Schulman
Hi Ron, 
Your tap water is hard enough to scale, but not so hard that the scale is 
unmanageable. It would require descaling at a two month intervals, if you use a 
Brita picture, every three months would suffice. (Providing a normal home use 
level) This is a lot cheaper than using bottled water. Alternatively, use two 
parts RO or distilled water (from jugs in the supermarket) to one part of your 
water, and you'll never have to descale either. This again is a lot cheaper 
than bottled water.
The bottled water solution is for those who absolutely hate doing anything 
numerical or mechanical.
Jim
On 30 Oct 2002 at 15:05, Ron Ehsani wrote:
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3) From: Ron Ehsani
Thanks Jim.  You are a gentleman, and a scholar:).
I have a 'PUR' water picture, which I believe you mentioned in your article 
is probably the same as the Brita.  I will continue to use it, and also try 
2 parts Distilled to 1 part tap, and compare the tastes.  Any thoughts on 
the taste comparison?
Thanks,  Ron E.
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4) From: Jim Schulman
Ron, the taste is fairly close to me. The SCCA recommends 90 ppm hardness, 50 alkalinity 
(anything higher will be at that level after heating to brewing temperature), but the more 
I hear from people, the more I realize that this figure doesn't represent any sort of 
consensus. There simply is no consensus about "the best water," even among very 
experienced and discriminating coffee tasters. So you should definitely experiment for 
yourself. Jim
On 30 Oct 2002 at 20:51, Ron Ehsani wrote:
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