Basic Coffee Recommendations?

[mosesbotbol]

Originally Posted by Blak Smyth

This is a really good point, I use bottled water for my coffee.

Don't use distilled water. Some mineral content is need for flavor so says my co-worker who's super into coffee. Minerals help "pull" some of the coffee material that adds to flavor.

We are lucky in Boston that our tap water is very good and no need to filter or use bottled water

[longknocker]

I Always Use Filtered Water From My GE Filtered Ice/Water Dispenser From My Fridge. I Tried Actually "Weighing" My Coffee This Afternoon & Found Out 60Gm. Of The Particular Coffee I Was Using Was Only 4 Level Coffee Scoops!!! Guess I Need To Weigh Each Time For Awhile. Coffee Was Much Smoother & Richer. Thanks For All The Advice, My Friends; Keep It Coming!

[GreekGodX]

Originally Posted by longknocker

I Always Use Filtered Water From My GE Filtered Ice/Water Dispenser From My Fridge. I Tried Actually "Weighing" My Coffee This Afternoon & Found Out 60Gm. Of The Particular Coffee I Was Using Was Only 4 Level Coffee Scoops!!! Guess I Need To Weigh Each Time For Awhile. Coffee Was Much Smoother & Richer. Thanks For All The Advice, My Friends; Keep It Coming!

I found out a long time ago measuring cups are not very accurate. I always go by weight.

[longknocker]

Originally Posted by GreekGodX

I found out a long time ago measuring cups are not very accurate. I always go by weight.

Found Out The SCAA Coffee Guidelines Were 9-11Gm. Coffee/6Oz.Filtered Water. That Would Come Out To 63-77 Gm. For My Technivorm. "Sweet Marias" Site Recommended 68 Gm.

[mosesbotbol]

Originally Posted by GreekGodX

I found out a long time ago measuring cups are not very accurate. I always go by weight.

How did making a pot of drip coffee get so involved?

[kydsid]

Originally Posted by mosesbotbol

How did making a pot of drip coffee get so involved?

Right around the time you could spend $300 on a 'drip' machine like the technivorum that Greg bought.

[mosesbotbol]

Originally Posted by kydsid

Right around the time you could spend $300 on a 'drip' machine like the technivorum that Greg bought.

I have a decent espresso setup for over a decade and never had to jump through so many hoops... Maybe he is over thinking it?

[replicant_argent]

Originally Posted by mosesbotbol

I have a decent espresso setup for over a decade and never had to jump through so many hoops... Maybe he is over thinking it?

Like guys "over think" their cigars?

[longknocker]

Originally Posted by kydsid

Right around the time you could spend $300 on a 'drip' machine like the technivorum that Greg bought.

"True"! "68" Gm. Seemed A Little Strong This Morning With The Uncle Beanz. Think I'll Try The Low End @ 63 Gm.

[pektel]

Originally Posted by mosesbotbol

Don't use distilled water. Some mineral content is need for flavor so says my co-worker who's super into coffee. Minerals help "pull" some of the coffee material that adds to flavor.

We are lucky in Boston that our tap water is very good and no need to filter or use bottled water

That's interesting. My tap water is no where near acceptable for coffee, so I use the RO faucet on the sink. I use that water for everything. But I don't think RO water has minerals in it.

[kydsid]

Originally Posted by pektel

That's interesting. My tap water is no where near acceptable for coffee, so I use the RO faucet on the sink. I use that water for everything. But I don't think RO water has minerals in it.

RO water has minerals. Much much less than other sources but more than distilled and enough for coffee. This was at least the line we used along with some data when I sold culligan ro systems.

[replicant_argent]

Originally Posted by kydsid

RO water has minerals. Much much less than other sources but more than distilled and enough for coffee. This was at least the line we used along with some data when I sold culligan ro systems.

RO systems, in optimal conditions, are fed soft water, which, by definition, removes calcium carbonate, which is the hardness, or "minerals" most commonly referred to in water treatment jargon. Depending of the efficiency of the actual RO unit, the TDS levels are very very low, and comparable enough to distilled to make no essential difference.

[kydsid]

Originally Posted by replicant_argent

RO systems, in optimal conditions, are fed soft water, which, by definition, removes calcium carbonate, which is the hardness, or "minerals" most commonly referred to in water treatment jargon. Depending of the efficiency of the actual RO unit, the TDS levels are very very low, and comparable enough to distilled to make no essential difference.

That's what I said, just less technical.

[replicant_argent]

Originally Posted by pektel

That's interesting. My tap water is no where near acceptable for coffee, so I use the RO faucet on the sink. I use that water for everything. But I don't think RO water has minerals in it.

RO water does not.


Having been a "water guy" (selling RO, iron treatment and softeners) and having some training and certs in it, I remember at least a little bit
People who will try to tell you "RO is bad for you" probably don't have a smidgen of actual knowledge or training, but may have read some creative intrawebz sites.

Filtered water is good. It will take out off flavors, some chemicals, turbidity, improving taste and aesthetics. Change those filters out, and sanitize the system if possible, at regular intervals if allowed by design of the equipment.

I use RO for all consumables, ice to cooking to coffee. I have been told my coffee doesn't suck, to paraphrase more than a compliment or two fired my way.

[Blak Smyth]

Originally Posted by mosesbotbol

Don't use distilled water. Some mineral content is need for flavor so says my co-worker who's super into coffee. Minerals help "pull" some of the coffee material that adds to flavor.

We are lucky in Boston that our tap water is very good and no need to filter or use bottled water

No I use bottled (Filtered water)