Adding minerals post brew

Bagpu55 I’ve been meaning to try this for a while. Never really got around to do it.

I did try today for espresso and noticed some differences. Unfortunately what I had in the machine was pretty hard to begin with (80gh 40kh) and adding drops of 10000ppm only made the shot worst. But next batch of water will be 40/20 and lower and hope I get better results.

This basically underlines the point that the specific minerals affect the taste of the coffee without necessarily having an impact on extraction. You’d probably have to go back to the forum that shall not be named and find the discussion on this in which I suggested the idea of adding minerals after extraction just to prove the point, though I doubt I was the first to have the idea. Maybe little dropper bottles will catch on….I never thought it would.

so can we now buy cheap beans and cheap grinders, produce $hit shots and add water post to make them taste good? sweet im in,

just to add, pure distilled is bad for an espresso machine no?

Cuprajake Yes, do not put 0TDS water in your coffee machines (espresso, or otherwise).

Petre adding drops of 10000ppm only made the shot worst. But next batch of water will be 40/20 and lower and hope I get better results.

Should you be brewing in the espresso machine with 20ppm alkalinity?

10,000ppm sounds like a typo?

If 1 drop of Lotus alkalinity (KH) is 10ppm in 450mL then 1 drop will be around 113ppm in 40mL and not practical for espresso.

Cuprajake so can we now buy cheap beans and cheap grinders, produce $hit shots and add water post to make them taste good? sweet im in,

No, it just tweaks perceived acidity, in the same way brewing with different water does, it just let’s you brew with a ‘clean slate’ and dial in the acidity by taste, or find a value you like if preparing a new batch of water.

i was being cheeky - its alot of messing about dont you think?

i use the dr pavliss water as he believed it added nothing to the taste of the coffee

Cuprajake I know, but what water makes coffee taste just like coffee within influence of water? None of it, because coffee is made with water and there is no known neutral state (other than 0TDS and that is very, very far from normal and is more one end of the spectrum rather than neutral).

For me with espresso it’s a trade off, I trade off some possible taste? For boiler safe water which will never scale, I’m happy with the espresso I make, don’t feel like it’s missing anything post brew, this gets into the realms of refractometer and faff

Yes I have one, but rarely use it haha

This is no faff, it’s a drop or two in your 450mL/225mL of coffee, it doesn’t seemingly have any application for espresso.

So you are using 0TDS water? I’m confused now.

MWJB no I use rodi with potassium bicarbonate, for espresso

For brews I just use bottled water

If I wanted to mess with stuff like this I’d make my own,

I understand it’s use but you would have to do a test run would you not everytime you changed beans.

Like they did, 4 cups different additives?

I’ve also seen these drops pre dropped on to a tamped coffee pick before pulling a shot

Cuprajake no I use rodi with potassium bicarbonate, for espresso

That’s what they’re doing, basically. They don’t need the alkalinity to protect a kettle so much, but add the drops/KH after brewing, you add it before brewing. They’re adding GH too, but you don’t need to, nor do you need to use 4 different drops. It’s easier to dose than sodium bicarb is to RODI water, no scales needed.

There’s no more/less need to test run than you have now.

Do most people who do pour over use distilled water?