DIY Water For Coffee Guide - A Game Changer!
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- Опубликовано: 5 июн 2024
- In this video we look at how to make custom water for coffee.
ResourceLinks:
Water for Coffee Extraction: coffeeadastra.com/2018/12/16/...
Barista Hustle: www.baristahustle.com/blog/di...
Jonathan Gagne Water Crafter: docs.google.com/spreadsheets/...
David Send: www.espressoschool.com.au/cof...
Mitch Hale: awasteof.coffee/how-to/mixing...
Minerals (Please note that we are in no way affiliated to any of these companies and cannot guaranteed the quality of any of these minerals. Proceed at your own risk):
Epsom Salt: coffeeadastra.com/2018/12/16/...
Calcium Chloride: www.arishtam.com/product/calc...
Magnesium Chloride: hollywoodsecrets.in/products/...
Baking Soda: amzn.to/3QCCYx8
Potassium Bicarbonate: chemallinternational.com
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Timecodes:
0:00 - Hook
0:10 - Title B Roll
0:24 - Credits
0:56 - Introduction
1:29 - The Science
3:01 - What You Need
5:40 - Making The Concentrate
6:59 - Making The Brew Water
7:24 - What It Costs
8:09 - Useful Information (DON'T SKIP)
9:21 - Wrap Up
IMPORTANT!
1. For folks in India Aquafina bottled water now comes in at ~70-80 tds and can no longer be used as a substitute for distilled water. It used to be under 10 tds.
Thanks for doing the hard work by gathering all of this info for us and putting in a simple easy to follow video! 👍 This water is the only way I make coffee now!
Much more detailed than the barista hustle recipe!
TRYING THIS FOR SURE
Hello ! That's a perfect intro into custom water. That's definitely my next step into improving my extraction.
I moved recently from Belgium to France and the water has such an impact, it's easy to taste the difference from the two locations.
Best regards to all of you
Aquafina used to be my distilled water substitute too!
Thanks for the video and tutorial. I made this today and it definitely improved my coffee, but I think I need to experiment a bit to find the water to coffee ratio and temperature that works best with this water and coffee combination. I had it dialed in for my well water. I mixed all the ingredients together except the CaCl2 and there is no precipitate. I then mixed the CaCl2 in separate water, so I have a two-part concentrate. I know you said it is fine to mix it up before use. but I prefer the clear dissolved concentrates.
You mentioned at the start that you use a modified formula. Do you mind sharing your modification and why you prefer it?
Thanks again.
Thank you!
Thanks for plunging me into the rabbit hole!! I'm trying to make a distilled water and simply don't really want to invest on new (rather big) equipment, so i'm thinking of actually using a mokapot to distill water. What i'm trying to do is assemble the mokapot without the funnel-shaped coffee filter, and heat the water at the bottom with just enough heat to boil the water but not enough so that it would heat the entire mokapot above 100°C. The idea is that without the funnel, only steam would be able to escape to the upper chamber. Then since the lid of the mokapot would be below boiling temperature, it could act as a condensation plate for the water to re-condense. I could even put icepack there to help the process.
Can I probably have your thought on this?
hee man nice video! what glass are you using?
Wonderful video as always! Out of interest, how long will the concentrate mix store for before needed to be thrown away? Cheers 😊
Hi Aramse, thanks very much for the video.
Can I please know how if I only want to make Magnesium Chloride concentrate? Will be the same recipe as it stated in the video?
Thanks 🙏🙏🙏
Super glad you are uploading content about that !! Grateful !
Rao/Perger's water changed my game completely, I will never ever ever go back.
But i am dosing 5Liters bottles of mg minerals quantities instead of using the concentrate method, I found sketchy that the minerals distribution depends on the shaking of the concentrate bottle, am I the only one ?! Especially when seeing the solids moving at the bottom.
Would absolutely love to know how and why you changed the Rao/perger's recipe :) that's where the fun really begin imo hehe..
The first thing I would do about it may be to lower the buffer ?
Can you recommend a home water distiller? I needed a filtration system for home use anyway.
Can you recommend a recipe for water to use with an Italian espresso? Roasting medium dark beans
Hello thanks for your help. What distiller brand do you use? Thanks
Now, with your concentrate, can you use the Baca method and spary/wet a 58mm paper or puck screen prior to pulling a shot? This way, not putting all those chemicals into a boiler machine...or does the concentrate have to be more diluted?
I really don’t want to start making water and keeping mysteriously crystals and vessels at my station... but damn if I’m not also a huge nerd and a weird coffee person, too...
Chlorides taste good for using as a coffee water but apparently may be corrosive to stainless steel boilers in some espresso machines.
Hi thanks for the video 7:30 .
Hey Aramse, you should create a video on testing (hardness, alkalinity etc) and remineralising tap water, Including using the online calculators etc. It would be helpful for those like myself with very soft town water (15-20ppm TDS) and omitting the need buying pure water. Perhaps even discussing filtration for those with hard water.
Appologies just checking that I could post before I started into a query. My scientific knowledge is nil but regardless I followed the recipe the result of which unfortunately iturned out not to be palatable with my Starbuck's Antigua coffee.
I just want to check that I have used the correct minerals.
I have read that all pure epsom salts are identical in terms of chemical composition. I have purchased food grade from a health food shop so I am hoping that will be o.k.
The Calcium chloride which I have purchased is dihydrate. Do I need to amend the weight of this in the formula?
I am assuming that the baking soda and KHC03 are probably o,k.
There are no details on the magnesium chloride whch I purchased apart from being food grade.
The resultant mix seems to be slighty harsh with my coffee and my tap water is slightly smoother which is disappointing. It resultant water does however have a long finish which, when I use Tetsu's 'God recipe' for brewing coffee in the immersion dripper is wonderful. The finish lasts for hours.
Can you suggest any method for me to subtly increase the buffer in order to reduce the acidity i.e. in terms of mineral quantity per 200ml of concentrate?
Appologies for the hassle but I am afraid of poisoning myself if I can't glean some additional information on this fascinating subject.
Thanks in anticipation
I single dose water recipe the way Jkim Makes demonstrates in his video.
What machine are you using to create distilled water? Thanks!
I tried mixing my own for a bit, but after the novelty wore off it became too much work, and I switched to 3rd wave water. I used that for about a year but was having issues with it sometimes being clumpy in the foil, making it a great deal of work to get all the minerals out and into my water. I have now been using GCWater for the past year or so, and the workflow is super easy, so I am sticking with that. I have not done a taste test for the different ones, I do get some nice brews, so I am sticking with the GCWater.
I was going to comment on how great GCWater is. I did the Rao/Perger recipe recipe before, but I think I like the A & B water better. It's so easy to do as well.
@aramse any tips for getting better tasting distilled water from the mini distiller to use in my espresso machine? I tried the water alone without the activated charcoal filter, the water tasted pretty good. I then installed the activated charcoal filter, after submerging it and rinsing it, now the water tastes worse and I believe it might be impacting my espresso. Definitely residual charcoal from the filter packet. Do you use an activated carbon filter, rather than charcoal?
Question. If you have a water softener and reversed osmosis water system in our house do we need to do this ? 😮
You could also use a reverse osmosis filtration system. Here in Canada at least, a lot of grocery or health food stores will sell you a reusable plastic jug you can keep refilling with the R.O. water which is generally 0 hardness or close to it, like Distilled water. I thought Aquafina already has minerals added to it, looking it up now, it seems like it's just overpriced Reverse Osmosis water now!
The first time I upgraded from my $50 machine to my Flair espresso maker, I was shocked at how much better the flavor of espresso was.
Using your water recipe gave me that same feeling again, such an improvement over using regular filtered water. I'm amazed by the balance of flavor and the improved taste!
Have you tried making your own water with the Barista Hustle recipes and if so, how does it compare? Seems a lot more accessible considering you only need Epson Salt & Bicarbonate of Soda
What is the tds of the final water?
Hey, could you update the links? It is difficult to find some of these. Wondering if you have found different sellers.
I think I might try this. I’m currently using Aquacode from Japan with 4L jugs of distilled water. I like it but workflow sucks. Badly. While the sachets are liquid (6.2g), they’re dosed for dilution in 7L do water. A really weird size. Around 2 US gallons, so I guess it’s made for the US market. Being in Canada (a metric country), I guess we get stuck with American leavings…. Annoying. But even if this is made for the US, why 2 gallons? Americans buy water in 1 & 5 gallon sizes, as far as I know. 6.2g is very difficult to accurately and evenly divide in half. So I make water 8L at a time. I put the full sachet into my last empty jug. I then open 2 new jugs and add 500g of water from each into the jug with the Aquacode. Shake to mix, let sit for a bit, shake again and empty this jug back into the newly opened ones. This a large-type pain in the @$$. And has to be done far too often to not be really annoying. How hard would it be to make a 4L/1USgal version. Maybe 7L is a thing in Japan…
Alternatively, make a concentrate of one packet into 700g of water. This is 1/10th, which means if you take 100ml of the concentrate you’re able to brew as many litres as you want each time. Since we (Canadian here too) have a lot of 4L water bottles, you can take 400mL of that and add it.
Another option is getting a new scale that reads to 1.00g (attached below) and dividing up the packets up the most effective way for you.
@@Natesmitguitar switched to Third Wave Water when the Aquacode ran out. Workflow: open new bottle, add sachet of TWW, shake, close bottle. So much easier. And I can’t taste the difference.
@@coreycannon4511 whatever works for you 🙂
Walk us through an espresso machine specific recipe please.
Is there a point of using Sodium Bicarbonate AND Potassium Bicarbonate? Most recipes seem to say one or the other, and I think they serve a similar purpose of affecting the alkalinity.
Oh Same with using Magnesium Sulphate and Magnesium Chloride. More isn't necessarily better I would think.
Hi, anyone know if you can just use the Epsom salts and sodium bicarbonate, and if so do you need to adjust the mixture at all? Thanks, LJ
The water appearing suddenly in the glass towards the last section 😂😂😂
Hi the address for sourcing Potassium Bicarbonate seems wrong could you recheck and revert Thanks
Does anyone have any links for the potassium bicarbonate? The one above has stopped working.
Hello, will the water out of a zero water filter do the same job as distilled water?
Yes it will
Is there a way to make this direct and not use a concentrate in a 1 gallon distilled water bottle? Thanks.
Yes
Great content! Would you be willing to sell a portion of the 5kg Potassium bicarbonate bag that you acquired.
Buy not sell
@@eSKAone- they have 5kg, which a lot more than they’ll be able to consume.
I prefer kinley
Does it mean that we could use Aquafina instead of Distilled water without much difference between the two?
Yes in a pinch it works fine. Aquafina does have a slightly unique taste to it which could shift the taste profile a bit so just keep that in mind.
Hi! Didi you know what can be a substitute to potassium carbonate?
Here is a agent controlled by federal bureau. Need to have a licence to buy it.
Its the only ingredient i cannot have.
Thanks.😊
Does this work for cold brew as well?
Yes indeed.
I've been against the 3rd wave coffee water for so long cause it just seemed too fussy and dumb. I just ran a test where I added 2g of baking soda and 0.5 g of salt to distilled water and diluted it down to 100 TDS just to see if there would be any difference what so ever and it was shockingly good. I really didn't want it to work and I'm upset that I am a coffee water person now :(
just picturing my housemate's faces when 5kgs of potassium bicarbonate shows up at the door 😳
This is a second attempt at posting this. My scientific knowledge is virtually nil but I followed the recipe the results of which seemed to provide a slightly harsh flavour to my Starbuck's Antigua coffee. My tap water actually seemed smoother.
I just want to check that I have followed the recipe correctly.
I have read that all pure Epsom salts are chemically identical so I am hoping that my good grade purchase is o.k.
The calcium chloride purchased is dihydrate do I need to change the weight within the recipe?
I am assuming that the baking soda and KHC03 are o.k
I have purchased magnesium chloride but the retailer has supplied no iinformation apart from it being food grade.
The brew water is suprisingly good with coffee brewed using Tetsu's 'god recipe' and the finish lastsfor hours
Can you suggest any relatively easy way to increase the alkalinity of the concentrate i.e. weight and minerals to help reduce the harsh taste of the brew water?
Appologies for the hassle but I am afraid of poisoning myself if I can't get any additional guidance
Many thanks in anticipation.
As an update I have revisited the 'coffee crafter' tables and think that I understand them now.
I have since purchased coffee from a supermarket which has been a delight to drink in comparison to the Starbucks offering. I suspect that a significant part of my difficulty related to the flavour of the previously purchased beans rather than the brew water.
What type of roast profile is this particular water recipe for?
Suitability is entirely a matter of personal preference, for the most part. The Perger recipe is a great starting point for its simplicity, and the Rao-Perger (or, even better, Dan Eils) recipes for ones that give you a broader range of options without really complicating things.
I'd recommend against using custom water profiles in any machine until you know more and are comfortable with the potential consequences of getting it wrong. Chloride can mess with internals, and calcium can cause issues with scale, if their levels are too high, as two examples. But in moderation, and with knowledge to know where the safe zone is, there's little risk.
For filter, go nuts.
Let's be real here😄. But would be great if you could buy such water in bottles.
Lab (analysis) grade is * much less* pure than food grade. Pharma/Food grade is usually fine
Incorrect.
Lab grade is usually far more pure, but the impurities can be much more dangerous to consume.
Why not start with RO (which are very common in India) unit and add the minerals instead of distilled water? Output of Reverse Osmosis is at 0 TDS.
Yes this is absolutely an option but this means a substantial upfront cost and a lot of waste. Also, most home RO systems will only get you down to around 30TDS from what we've seen. But yes, if you can find one that gets you below 10TDS then you can certainly use that.
@@aramse how about the Zero Water jug filters? They get you down to exactly 0 TDS (this goes up with time but they suggest changing the filter at 6TDS). They are not RO nor are they distilled water.
@@benedekvali1398 zero water is perfect. Hard to get a hold of in India but if you have access to that and replacement filters then it’s a great alternative to distilled water.
@@aramse thank you, that is amazing news! Keep up with the quality content, I love it!
All i can focus is the picopresso on the background
I know it's been a while, but does it matter if I use reverse osmosis or deionized water instead of distilled?
What’s your take on buying a 20L pet for the water ?
Here's an idea to use ur life time supply...... Y dont u sell the mineral mix for 50 liters...... U send us the mix of powders...... We ad it to 180ml of water and the add the concentrate to cofee water?
Just curious why the 5 ingredients versus 2? Have you tried just the Epsom Salt + Basking Soda vs the 5 ingredients? Just wondering as Epsom and Baking Soda can be found at any grocery store here in the States but those other ingredients can't...
Why? Because different minerals will have different interactions with the coffee, and hence have different influences on the coffee you can brew with that water. Epsom salt and baking soda may be commonly available at your local grocery store, and can certainly do a fine job as the sole minerals used in your water...but that doesn't make them the best.
You absolutely 100% can use just epsom salt and baking soda if that's all that's available to you. It won't cause any problems, and just the control it gives you compared to tap water will make it worth your time and effort and (the minimal) money it takes. But if you can get your hands on those other three...damn, things really can get interesting then, let me tell you.
The minerals present across those five ingredients give you many times more possibilities for fine-tuning the attributes of your water and the characteristics of the coffee you can then brew with it. With just epsom salt and baking soda, you've only got two ways to try to achieve a vast range of possible outcomes, many of which will be unattainable with such limited control over them. But with those five ingredients...
Magnesium is great for extraction and acidity, but sulphate can also bring out astringency. Baking soda is great, but maybe you want to avoid sodium or you want to reduce the bicarbonate (which can mute acidity). But carbonates also contribute to alkalinity, so if you want to reduce the baking soda, you need something else...and so on. This is the reason he opened with the reference to "going down the rabbit hole"!
Calcium chloride adds a certain depth you can't get with just epsom.
With some coffees I'm super happy going all epsom, like a basic kenyan. But with calcium I feel you get more complexity and non-fruit flavors
I was expecting a video on how you mixed hydrogen and oxygen and made water. Disappointed! Kidding… nerd-gasm accomplished.
I'll stick to "perfect is the enemy of good" and "ignorance is bliss" and embrace "bad" coffee because there is none.
Subbd