Hi all
Up until now I've been using large bottles of water, Ashbeck or similar, for my Sage (Breville) Dual Boiler 920 and a counter top Britta jug for all other cooking and consumption as we live in a hard water area.
3 weeks ago I installed a BWT BestMax Premium and a 3way tap to replace the Britta and bottles for all our cooking, drinking and for the DB.
I have digital TDS meter and was measuring the results of the water, but was disappointed that it didn't drop that much.
Bottled: TDS = 70ppm
Water supply: TDS = 340ppm
Water supply with BWT: TDS @1 = 270ppm TDS @0 = 240ppm
I'm aware that the TDS is for all mineral content, not just the calcium, but still I was expecting it to filter more than it did.
I spoke to BWT and after a long chat with one of their guys they were saying that there needs to be a mix and for 340ppm (19°d) tap water that would be about 1 or 2 on the BWT cap for equipment that heat water >95C
On the back of the book that came with the BWT there is a chart for recommended cap/blend settings for the filter depending on water hardness. Right enough, for boil/steam water the recommended cap setting is @1
The reason being that the ion exchanger in the BestMax will take the calcium out of the water and replace it with magnesium, but if I have it at 0 then too much of the calcium is removed.
He said that the magnesium will cause the coffee to over extract due to the molecular structure... the example he said was that calcium grabs the coffee with one hand, magnesium grabs it with two hands.
A week or so later I got an API GH&KH water test kit for a more detailed breakdown and the results I got were:
Bottled: None to test with
Water supply: GH 18 drops = 320ppm, KH 12 drops = 214ppm
Water supply with BWT @1: GH 12 drops = 214ppm, KH 5 drops = 89ppm
Even though that's the recommended settings and the guy from BWT explained that it needs a mix for better extraction and flavour and that I should still de-scale annually, it still seems that the KH is a bit on the high side.
Without having the bottled water to test, I can't compare.
So - putting out to the more experienced of you, is the KH within tolerance for the long term health of my machine and for good coffee extraction or would you recommend going back to bottled?
Up until now I've been using large bottles of water, Ashbeck or similar, for my Sage (Breville) Dual Boiler 920 and a counter top Britta jug for all other cooking and consumption as we live in a hard water area.
3 weeks ago I installed a BWT BestMax Premium and a 3way tap to replace the Britta and bottles for all our cooking, drinking and for the DB.
I have digital TDS meter and was measuring the results of the water, but was disappointed that it didn't drop that much.
Bottled: TDS = 70ppm
Water supply: TDS = 340ppm
Water supply with BWT: TDS @1 = 270ppm TDS @0 = 240ppm
I'm aware that the TDS is for all mineral content, not just the calcium, but still I was expecting it to filter more than it did.
I spoke to BWT and after a long chat with one of their guys they were saying that there needs to be a mix and for 340ppm (19°d) tap water that would be about 1 or 2 on the BWT cap for equipment that heat water >95C
On the back of the book that came with the BWT there is a chart for recommended cap/blend settings for the filter depending on water hardness. Right enough, for boil/steam water the recommended cap setting is @1
The reason being that the ion exchanger in the BestMax will take the calcium out of the water and replace it with magnesium, but if I have it at 0 then too much of the calcium is removed.
He said that the magnesium will cause the coffee to over extract due to the molecular structure... the example he said was that calcium grabs the coffee with one hand, magnesium grabs it with two hands.
A week or so later I got an API GH&KH water test kit for a more detailed breakdown and the results I got were:
Bottled: None to test with
Water supply: GH 18 drops = 320ppm, KH 12 drops = 214ppm
Water supply with BWT @1: GH 12 drops = 214ppm, KH 5 drops = 89ppm
Even though that's the recommended settings and the guy from BWT explained that it needs a mix for better extraction and flavour and that I should still de-scale annually, it still seems that the KH is a bit on the high side.
Without having the bottled water to test, I can't compare.
So - putting out to the more experienced of you, is the KH within tolerance for the long term health of my machine and for good coffee extraction or would you recommend going back to bottled?