I use the mineralised OZ. The hardness and alkalinity are in the target area. Although the source of these minerals are still not known, the boilers have been keeping fine. I have not seen any signs of scales during a monthly testing of the flushed water from boilers.
For example, the pure RO reads as follows:
- GH 2 drops avg = 4.48 mg/l
- KH 6 drops avg = 13.43 mg/l
- TDS 14
- Temp 22.4C
The flushed water readings (over a 1 year frequency) from the boiler would be :
- The TDS range is 60-79,
- temp range is 19-24C,
- The alkalinity range is 29.09 mg/l - 48 mg/,l and
- The hardness range is 6.71 mg/l - 21 mg/l
The mineral contents degrade over a one-year period and steadily drop to the left-side of the range.
Given these readings, considering the coffee tastes fine, I see a little value in adding anything post brew except in certain coffee like Kenyan that can give a very bright cup.
Perhaps, a drop of KH solution in the tamped puck may help.
Salt (Epsom) adds the total hardness - GH. Should one be adding a drop of this. I know one can experiment and see.
MediumRoastSteam That video is interesting. Thx for that. He has 4 bottles - 1 for Alkalinity, 3 for GH (epsom, mg and cl). Why did you choose just Epsom? He talks about 10K ppm concentrate. What’s the composition of your salt to water please? Thx