> Edinburgh water is hard, with notably high sulphate
No it isn't. Where did they get this?
> Calcium 100 mg/L Magnesium 20 mg/L Hardness: 332 as CaCO₃
Actual data: https://www.scottishwater.co.uk/-/media/scottishwater/docume...
has five sampling points at https://en.wikipedia.org/wiki/Glencorse_Reservoir (Edinburgh's drinking water supply)
Zone Ca mg/l Mg mg/l CaCO₃ mg/l Hardness
Glencorse A 10.04 1.31 30.44 Soft
Glencorse B 10.36 1.36 31.44 Soft
Glencorse C 10.04 1.35 30.60 Soft
Glencorse D 10.16 1.35 30.90 Soft
Glencorse E 10.06 1.34 30.61 Soft
How can I trust any other page on the site, if I check one and it's completely wrong?
It was a good concept. Somebody should make it.
lol getting that fresh water
also bottles have the mineral composition labeled, varies for tap water
This doesnt work. The water will taste nothing like the original desired base water profile. When water is carbonated the ph will drop (from say 7 to 4) and even when decarbed carbonic acid is still present from the process. In order to get the desired flavors just a ro water filter and build it back up to the desired profile.
Coffee heads have told me to use freshly heated and not reboiled water for that reason.
As a homebrewer, the standard approach is to look up / measure your tap water's profile, buy a few grams of additives (gypsum, calcium chloride, epsom salt, etc), and add them to compensate. But if you don't have your water profile handy, this could work in a pinch. 5 gallons of bottled water is an expensive approach, though!
This isn't bound to AI-use, even if you scrape factual content, a million and one things can go wrong, so having some kind of checkbox that says "Yes, I have reviewed and verified it is one hundred and fifty percent certainly confidently true, a fact even" forces you to verify what you're publishing is true.
A POC is only 10% of the way.
"""You’re not fighting the water or compensating for it; you’re working with a clean, neutral base that lets the coffee do the talking."""
The author is I think letting something else than coffee do the talking here. Have a brew maybe?
It might be, but it's also a sentence I might have read on any "choosing water for coffee" article of the last twenty years.
I presume a big contributor to that is familiarity. But still, it makes me curious how that water compares to other sources. I'd be curious to see the water I grew up with broken down on a site like this.
Trying it out is still on my list; it's not easy to get food-grade necessary salts...
I love the taste of Fiji water, but I hate buying bottled water. I've often wished I could make tap water taste like Fiji water.
You have to carbonate because (at least in my case) the amount of minerals per liter is too much for them to dissolve on their own, but they generally stay in suspension even when degassed
Jokes aside this is seriously impressive and makes me want to try and see if I can register them as unique enough. I certainly can taste different water bottle brands difference, but going from that to saying what’s good for x recipe is pretty next level
It's a thing, just a very niche thing. There are fancy walter filtration systems that put minerals back so it's more controlled. I suppose this is useful when you're living in America, where everything is chlorined to death.
Why x Matters: is absolutely a tell
I drink DI RO water <1 ppm TDS.
Uh... moderately? Lol I'd disagree here. Anything touched by Munich tap water will have issues with limescale residue...