Can you give examples of “soft water”. What PH level? Would water like glass bottled mountain valley, spring water, work? Or, if I do have and want to utalize a countertop reverse osmosis machine, how do I ensure the water I add to my Lelit Anna is soft enough or not “too pure” to where it will corrode, is there a specific mineral drop needed, do I then verify PH etc?
I have been using mineralized RO water in my machine, where post processing, select minerals are added to improve the taste of the RO output. Does this have the same or similar effects as plain RO water?
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Can you give examples of “soft water”. What PH level? Would water like glass bottled mountain valley, spring water, work? Or, if I do have and want to utalize a countertop reverse osmosis machine, how do I ensure the water I add to my Lelit Anna is soft enough or not “too pure” to where it will corrode, is there a specific mineral drop needed, do I then verify PH etc?
I have been using mineralized RO water in my machine, where post processing, select minerals are added to improve the taste of the RO output. Does this have the same or similar effects as plain RO water?
Can you help me please to choice between Lelit Anna and Rancilio Silvia v6 ? Which one is better for espresso? Thanks