Ibrahim If you’re remineralising to a spec don’t use a filter, it makes no sense. The filter will just alter the water in a way that is inconsistent. If you just use the bicarb recipe to get 40-50mg/l alkalinity then don’t bother with the distilled water step as you can’t get scale from bicarbonate alone.

      JahLaza could be higher alkalinity - which buffers the acid and maybe makes the acids more balanced with the sugars (i.e fruity), whereas lower alkalinity may make the coffee ‘bright’ rather than fruity. The opposite could also be true (i.e now fruity because previous acids were too subdued).

        Rob1

        R pavlis recipe has alkalinity of 50 mg/L CaCO3 equivalent (full strength r pavlis).

        In this case i can Remove distilled water step (i mean refilling service boiler) like you said and no need for filter.

        Perfect!

          13 days later
          10 months later

          I do find this water chemistry slightly over my head at times and complex. I use a distiller and basically use 0.1g of bicarb per litre of RO. I want to be as boiler safe as I can be but I likewise dont want to overly sacrifice espresso taste. Am I right just to keep going as I am (will this water be better with lighter, medium, darker beans?), I have food grade epsom salts but have been a bit paranoid to use them or maybe find a midway receipe?

            Bagpu55 - Im on the same boat as you. However, unless you have it side by side, you’ll find very hard to be able to tell the difference. Saying that, I remember when I started using the distiller (I went from Ashbeck to Distilled water) and I immediately noticed that my coffee was very “bright”. And then I remember speaking to Dave about it, and he said that our tastebuds get used to new tastes very easily. And he was right.

            However, try this:

            • Brew a Moka Pot, or Aeropress, or whatever else that’s not espresso with the water you use in your espresso machine;
            • Use Volvic, or Tesco Ashbeck, or Waitrose Essentials (Lockhills?) (stuff that people put into their machines) and then try something different, like Evian.

            It’s a very good way of asserting what difference water makes when brewing.

              6 months later

              Ro-Ro The man says 100ml shoots into the grouphead in minute 6 and five seconds!

              It’s a lever, that’s how they work. You need around 50-60 ml to make an espresso. If your water is expensive, then you need to consider different machines. I mean that’s why you’re here (not to advertise water I hope)? What machine have you got at the moment.

              Contact me

                13 days later

                Which one is a good bottled water to use in the UK?

                My question echoes erkals.

                Some of us for a multitude of reasons I’m sure only use either tap water or bottled water. So, whilst I know there are many brands out there, which if any of the bottled waters people on here have used would be the lesser of evils for our machines?

                In my Sage I have only ever used Waitrose own (Lockhills?) and in the past in my Gaggia have used Tesco’s Ashbeck basically because those were mentioned on the forum.

                • MWJB replied to this.

                  It’s my understanding that 50/50 Ashbeck and Volvic is about the perfect mix 🤔

                  Volvic is too high in something to use exclusively.

                  Happy to be corrected though 🫣

                  • MWJB replied to this.

                    Couple of cut and pastes from a coffee forum in a previous life …


                      Waitforme Ashbeck has increased in alkalinity since that recommendation, no harm in Volvic with it to reduce Volvic’s hardness & alkalinity, but seems an expensive way to go.

                        a month later

                        So have I understood correctly? If I’m using Ashbeck in my Elizabeth, shall I still continue replacing the tank water filter as well, or is that not necessary anymore?

                        a year later