JHCCoffee I actually used a hand TDS meter, and the RO water I bought was 28 ppm. So too high!
Be careful… readings depend on temperature, the type of ions dissolved, all sorts of stuff… While 28 ppm is relatively high for something coming out of a domestic RO system, it is not a highly mineralised water in general. No matter what the 28 ppm are, it’s quite unlikely to scale in a normal use for coffee making (although if you use it to steam, you will still need to flush the boiler every so often as steam boiler water dissolved minerals will get more and more concentrated).
JHCCoffee Do you end up with a TDS that is close to your suggested < 10 ppm, using that filter?
My range goes from 0 to 6 on the ZeroWater TDS meter (nothing special, but at least I checked its calibration, and I know it’s reasonably accurate for 25 - 200 ppm NaCl at 20-25 °C) - then I change filter!
I haven’t used them - so this is what I understood from their website: they don’t provide any real technical indication of what they actually do. I assume you are using one of the ‘softening’ filters, rather than the ‘mineralising’ or ‘alkalizing’ ones.
“Limescale reduction” means SFA - what % of limescale-generating salts is the filter eliminating or substituting? With what? Probably they contain a ion-exchange resin that replaces Ca and Mg ions with Na ions; what percentage of ions are exchanged in not known, but not 100% (otherwise why would they have two ‘strengths’?). The ZeroWater filter strips all ions, and doesn’t replace them with anything else. The BWT may produce better tasting drinking water, since they are aimed at that; the Zero is aimed at producing water with minimal mineral content for use in steam irons, coffee machines and other applications where de-ionised water is used.
JHCCoffee I enjoyed the body of espresso with the water at 160 TDS to as high as 200 TDS
The problem is that “TDS” means nothing (or very little in the context). 160 ppm of kitchen salt does not have the same effect on taste of 160 ppm of potassium bicarbonate or magnesium sulphate - or potassium bicarbonate AND magnesium sulphate. Alkalinity is at least as important a modifier of coffee taste as the amount of Ca or Mg. FWIW, the “R Pavlis” water can be in that range (for a KH of 70-80), and the “sulphate + citrate” recipe I posted above is over 200…