bobby1987
New member
The mineral content and ph level of the water you use, can have drastic effects on the finished product which makes your cofee much tasty.
What is the best water for coffee ?
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djandy
New member
how about well water it has plenty of minerals.
211bma
New member
If lime is one of them it could be a problem.
djandy
New member
other than clog up your coffee pot over time what does lime do to the taste
Lime is made up of calcium and magnesium. If you get water from a well, it might have a slightly mineral or chalky taste because it's passed through layers of limestone deep underground. Calcium makes water taste milky and smooth, magnesium can be bitter, and sodium makes it taste salty.
Here is an article that may help you.
https://www.cooksillustrated.com/sc...s-water-from-different-places-taste-different
Samfox
New member
Really great man. I like that. Actually warm water is much better for a cup of coffee.
Samfox
New member
If you want to hot coffee then you need to warm water and if you want to cold coffee then you have to need ice water then you will be made a perfect cup of coffee.
sandertristan
New member
I have never used cold water to make coffee.. i often use instant coffee and i do not think it would taste great when cold..
does the sugar even dissolve well in this?? i have to try this ..
Largefarva
New member
We are on a well here and I used to just use water from the tap. GREAT tasting coffee, but unfortunately we have an iron bacteria problem here and can’t afford to have it diagnosed and fixed yet. It’ll be a couple of years before we can do that. The only issue with the iron bacteria is that it’s just a nuisance. No health risks of any sort...so we can live with it for a while longer.
I started to look into different bottled waters prior to getting my Technivorm Moccamaster for Christmas (didn’t want to muck up the internals with the iron bacteria) and came to the conclusion that bottled spring water is the ideal water, at least in my opinion. I tried purified and distilled water and the lack of minerals left coffee tasting flat and bitter. Tried spring water and it tasted just like my tap water. Doesn’t matter which brand...I’ve had several different ones and they all make excellent coffee.
I started to look into different bottled waters prior to getting my Technivorm Moccamaster for Christmas (didn’t want to muck up the internals with the iron bacteria) and came to the conclusion that bottled spring water is the ideal water, at least in my opinion. I tried purified and distilled water and the lack of minerals left coffee tasting flat and bitter. Tried spring water and it tasted just like my tap water. Doesn’t matter which brand...I’ve had several different ones and they all make excellent coffee.
smufoc
New member
I still use the whole house water filter system, I don't see any problems. If there is some better way I will test
Ernac
New member
I prefer mineral water for making coffee the taste will differ for sure if you use water from tap for making coffee that may be due to hardness in water but still it is better to opt for mineral water it will be smooth to get mixed better hence giving better coffee and I don't want anyone to mess up with coffee.!:evil:
211bma
New member
Minerals DO have a taste, anyone who thinks that coffee isn't affected by the quality of the water used is being naive.
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211bma
New member
On the contrary, if I boil the water for a hour, the mineral concentration increases, now the difference is even more pronounced.
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211bma
New member
Actually, it is from God, but that is another discussion altogether.
The calcification in the boiler actually illustrates my point. This is how distillation works, more volatile compounds evaporate (or sometimes sublimates) while less volatile ones stay behind. The water molicules evaporate, while the hard elements just get more and more concentrated. This is the scientific principal that explains many chemical reactions, including why the oceans are salty.
In summation certain minerals improve the flavor of coffee, and others are detrimental to flavor. Lime (which is the mineral gumming up the boiler in the photo) is the latter, and should be minimized in coffee water to improve both the flavor of the finished product, and also to keep much of the scale off the inside of your boiler reducing maintenance.
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Paulin
New member
Definitely not what you buy
