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  1. #31
    BIC
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    Quote Originally Posted by KennethOng View Post
    Is there such a thing as "best" water? I would say its just 1 variable among many, you have to adjust to the water that you have.
    hi ken. can you elaborate "have to adjust to the water that you have"? thanks

  2. #32
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    Minerals DO have a taste, anyone who thinks that coffee isn't affected by the quality of the water used is being naive.

    Sent from my Pixel 3 XL using Tapatalk

  3. #33
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    Well, pick water from 10 different sources, boil each for an hour, now blind test to see if you can tell them apart. Maybe you can tell the one with a chicken in it.

  4. #34
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    Quote Originally Posted by WhyCoffee View Post
    Well, pick water from 10 different sources, boil each for an hour, now blind test to see if you can tell them apart. Maybe you can tell the one with a chicken in it.
    On the contrary, if I boil the water for a hour, the mineral concentration increases, now the difference is even more pronounced.


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  5. #35
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    Yeah, and this must be from God:
    What is the best water for coffee ?-img_2738a.jpg
    And he can always refill more...

  6. #36
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    Perhaps, some of us can do some actual testing.
    V60 with tap water, RO water and distilled water.

  7. #37
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    Quote Originally Posted by WhyCoffee View Post
    Yeah, and this must be from God:
    Click image for larger version. 

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    And he can always refill more...
    Actually, it is from God, but that is another discussion altogether.

    The calcification in the boiler actually illustrates my point. This is how distillation works, more volatile compounds evaporate (or sometimes sublimates) while less volatile ones stay behind. The water molicules evaporate, while the hard elements just get more and more concentrated. This is the scientific principal that explains many chemical reactions, including why the oceans are salty.

    In summation certain minerals improve the flavor of coffee, and others are detrimental to flavor. Lime (which is the mineral gumming up the boiler in the photo) is the latter, and should be minimized in coffee water to improve both the flavor of the finished product, and also to keep much of the scale off the inside of your boiler reducing maintenance.

    Sent from my Pixel 3 XL using Tapatalk

  8. #38
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    So if goldication left more gold in water, I guess that must be God's way to make you rich!

  9. #39
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    Definitely not what you buy

 

 
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