Water Chemistries/recipes for Espresso

IridiumBlackberry

Hey all,

I have quite a few different recipes for water that I use, but they’re mostly for filter. Does anyone have some recommendations for espresso that they like?

Please no comments like “just use a brita jug”…

MWJB

IridiumBlackberry Not sure I’ve seen specific filter coffee, water recipes. Most water discussions are focussed around boiler care (espresso).

You have much more choice with filter, go by how bright your coffee is, I’ve had tasty brews with bright coffee & 200ppm alkalinity, all the way down to 20ppm for other coffees.

That said, 50-80ppm alkalinity is generally OK.

I’d focus more on the actual coffee.

Rob1

@IridiumBlackberry

25-30mg/l Mg as CaCO3
40-45mg/l Alkalinity
~10mg/l Sodium

That’s what I settled on. MgOH2 + CO2 + H20 = MgHCO3 & NaHCO3 for two concentrates.

You could try Mg and Ca carbonates and aim for 40mg/l alkalinity instead or anything else, especially if using a service boiler and scaling isn’t a concern. Alkalinity will have the biggest impact so whatever you prefer or is appropriate for the coffee you drink.

Rob1

Rather than make another thread……

Has anyone used MSG to add 10mg Sodium and gained alkalinity from glutamic acid? I’m thinking you may be able to gain some alkalinity without bicarbonate which would obviously be good for people who want hardness in the water for whatever reason. Citrate can be used but promotes bacterial growth. Not sure about glutamic acid in that regard but from a bit of reading I think it has been shown to inhibit corrosion in steel, brass and copper.

There was some talk a while back about what is in the remineralisation cartridges of the osmio with the descriptions less than transparent. In the end I think I read something about amino acids as an organic source of magnesium and calcium, so monosodium glutamate wouldn’t be far removed from that e.g. could use Calcium diglutamate.

DavecUK

Rob1 Giphy - kansas city pink GIF by Polyvinyl Records

On a more serious not, I think I may have some MSG in the cupboard, so could actually give it a try.

Rob1

DavecUK That would be good Dave, especially if you can measure changes in alkalinity. Just think of how good the coffee will taste with a bit of MSG added to it.

DavecUK

Rob1 That would be good Dave, especially if you can measure changes in alkalinity. Just think of how good the coffee will taste with a bit of MSG added to it.

I may have to soak my glass electrode in potassium chloride solution for 24 hours then

Rob1

I feel like there’s a euphemism in there somewhere.

simonc

I’m about to start making my own water after being on TWW espresso sachets \since getting the zero jug.

Do the concentrates need to be stored in the fridge or are the they ok at room temp for a several weeks? (Can’t remember if I read fridge or not)

Also with a 0.001g scale (yes I got confused on Amazon and went over the top on accuracy) could I just measure in the powder direct into the 2 L of water I need each time?

Petre

simonc Do the concentrates need to be stored in the fridge or are the they ok at room temp for a several weeks? (Can’t remember if I read fridge or not)

nothing organic there (hopefully) so I don’t keep mine in the fridge.

yes you can dose the powers directly into smaller water quantities, here’s a table that might help

here’s another mind blowing way to handle the chemicals

simonc

Thank you Petre there was a spreadsheet in that link that is perfect. I realise now how hard my TWW espresso sachet water has been compared to others so going to interesting to compare.

Cuprajake

Lancs was touting these drops with the meticulous machine