I run my M58 on distilled water with 50-100 ppm potassium bicarbonate. I also found this recipe on home barista and stuck with it since the water tastes good and I am happy with the espresso results. It's also the simplest recipe I found which adds alkalinity to prevent corrosion and guaranteed zero scale.
I'm loving my Lotus Coffee Water set. Lance Hedrick co-founded them and send an easy kit with pre-made concentrates. I like to play around with how the different water recipes affect my V60s for different beans. If I settle on a single recipe I enjoy as a standard for all brewing, I'll probably batch make my own. But for now this is fun and easy.
Is this one of Barista Hustle recipes?, because if it is they stated- I quote “We don’t recommend any of these recipes for espresso machines due to the risk of corrosion. Since these recipes don’t contain calcium, they won’t form normal limescale - but without a small amount of limescale forming a protective layer, water has the potential to damage equipment.”
Yeah I've seen this too after I've been making my own water so I'm a bit worried now. Could you just add a small amount of calcium to the recipe to make it 'save' for the machine? If so why haven't they accounted for this in the first place? Any help or comments?
The magnesium sulfate from this recipe CAN cause a little bit of scale despite Kyle saying it can't. Mostly it's good at being hard enough to avoid the corrosive nature of the water in the machine. This is a great easy recipe. There are better water recipes with different ingredients, but this is so quick and easy.
Update: The flavor of the recipe demonstrated in your video did not do too much for us; the coffee still tasted flat. So I went to the Barista Hustle site and calculated the grams per gallon for their “Recipe 7 Pretty Hard” (coffee water); dissolved those in warm distilled water and added it in to make a gallon from our own distilled water. It tasted much better for our dark roast coffee (although not as good as the “Third Wave Water, Dark Profile” I’d bought a few times). This method saves a lot of $’s for better tasting coffee. Thanks for the video. Wow interesting but way too much work for me to have 3 bottles, two of which are just stock solutions. I just calculated out the grams needed for a gallon of distilled water (we've been distilling our own water for ages). Simply weigh out the MgSO4 & the NaHCO3 in a silicone cup, dissolve them in warmed distilled water (from our kettle) and add it (the silicone cup easily distorts for a good pour) to a gallon container of distilled water (so it comes up to the gallon mark). It is so much easier to keep pre-measured pouches of solutes (it works well for Third Wave too) than bottles of stock solutions and the hassle you showed of pouring out water to then add stock solutions to get the weight/volumes correct. I made our first batch, easy peasy, we will see how the flavor works for us.
I rescaled the amounts to equal 1 gram dry to X grams water for my cheaper scale. So, I mixed 1 g Baking Powder to 595 g (595.2381) Dist. water for Buffer. And, 1 g Epson Salt to 403 g (403.2258) Dist. Water. In the morning I will try amounts close to the Recipe 4 Barista Hustle Water Recipe, 40 Buffer, 81 MG, 879 Dist. Water. For water, I am going to try the carbon filtered water made by my refrigerator. I will buy some Distilled to try at a later date. Thanks a million for the post to point to the Barista Hustle Water Recipe article!
QUESTION: What's the purpose of mixing the baking soda and epsom salt concentrates in two separate bottles instead of combining both in one bottle. Wouldn't the latter be easier?
If you mix straight into one bottle you will need way smaller amounts of epsom salt and baking soda, and a much more sensitive and accurate scale to measure in mg (0.001g), otherwise you will throw the recipe off wildly if you're off by even a fraction of a gram. The concentrates make it much easier to measure your hardness and buffers with a less accurate scale and it won't throw off the final recipe that bad if you aren't precise.
Is there a water test kit for espresso machines? I’ve been using my whole house filtered and softened water with RO water (1 part regular filter, 2 parts RO). It’s still pretty soft with a ph of around 6.5 to 7 and a TDS of about 80 I think. I descale maybe once a month without issue. The espresso I get from the water also tastes great. Just wished there was a test kit out there FOR espresso machines.
I use a ZeroWater filter and tank dispenser, very convenient and don't have to buy distilled water. Then I make a mineral concentrate of 8.6 g backing soda, 25 g epsom salt, and 500 ml filtered water. For my drip coffee brewing I use 850 ml of filtered water in the machine, and put 2.4 ml of the concentrate on the coffee grounds in the basket. It mixes fine during brewing, and by putting the mineral concentrate on the coffee instead of in the brew water I eliminate any chance of scale in my machine. Works great and tastes delicious. This is the ratio that tastes best for me, but experiment and find your ideal ratio of concentrate to pure water. Trust me, using the mineral and pure water mixture makes really exceptional coffee.
@@Joecoelho7 Hi, I was late as well, but so glad I found out about this. I use a 500ml mason jar to store it in, but any sealed glass container would work. I actually used two jars, one with the baking soda and one with Epsom salts at first. Allowed trying different amounts and ratios to find the best recipe. Stays clear for a couple of months. Now knowing my ideal mixture I'm back to one jar for simplicity. I use a graduated lab eye dropper I found on Amazon to measure the liquid for squirting onto the grounds. Easy and precise. For real coffee lovers I would definitely recommend this extra step in the process.
@@coachafella I won’t be using for espresso. Filter drinker 😬 so could I not just add 2g of concentrate solution to the 500g of “zero” jug water ( this is how I get 0 Ppm) I won’t be buying distilled water and hoping I get similar results with the zero water jug.
@@Joecoelho7 I'm also a filter coffee drinker, and I use Zero Water instead of distilled. I think you're method will work fine. The reason I spray it on the grounds is I don't want to risk scale building up in my coffee maker. But I'm probably being too cautious.
Getting my new gaggia classic pro in the mail next week and I fell down the water rabbit hole the last few days and learned lots. Going to make my water with this as it looks so simple and cheaper then buying third wave as well. Now how often should i de scale my machine if this water does not create scale? Same thing with back flushing or is that just to get the coffee oils out of the brew head. and subscribed!
Kyle, I noticed you said the scale only needs to be accurate to 0.1g, but the recipe for the concentrate required 1.68g whoch is accurate to 0.01g. Do you think it'd be a problem using just a 0.1g accuracy scale, as I doubt most consumer-grade scales are accurate to 2 decimal places anyway?
@@KyleRowsell Did the math and realized it was the Recipe 4 Barista Hustle.. BUT did a little more math to calculate the ratios for a 3.785g (1 Gallon) recipe, and you could just do 1 Gallon Distilled water > 172.6g Buffer > 347.4g Hardness so you don't have to waste distilled water. Thanks for the video
Which one of the recipes is this one? I don't find it on the BH website. For example, I can find 80 GH and 40 KH, which is the BH recipe. Is there a convertion that I didn't understand?
Kyle, not good with the math, would you explain how you converted the Recipe #4 to come up with the 159gr of buffer and 321.2 of mg? Another responder below said he did the math and arrived at your numbers, what is the math? Thanks
i tried to read through the comments.... and certainly, could have missed it, but is there a way to just figure out the recipe of baking soda and Epsom salt per gallon or 4 litters of distilled water? Vs all this mixing in different bottles to make the concentrate? there has to be a way to make a tiny solution per gallon of distilled water.? what am i missing?
I live in london where tap water is 285.68 ppm, does soft water really make a noticable differrence? Currently using a french press and baratza encore grinder but also thinking of getting a clever imersion brewer
Do you think the taste is worth doing this to make an at-home mineral water? I’ve thought about making something like this for drinking and not specifically for coffee. Does it taste better than distilled without the added minerals?
Thanks! This was very helpful. It's good to see a fellow Canadian in the coffee RUclips universe. I've enjoyed the videos you've posted so far...keep up the great work. I'm surprised you don't have more views and subs...it will come if you keep producing great content. I don't think I can splurge for the Lelit Bianca anytime soon but look forward to future videos you put out.
If hard water is just water with too many minerals in it. Can I just buy a gallon of distilled water and mix it with my hard water and possibly get great results? My tap water is definitely on the hard side. I mainly do pour over coffee.
You can, and many people do that, but you're still just watering down the amount of minerals / calcium and potential scale you're adding to the machine, so eventually could still lead to scaling and issues.
Do you still recommend this today? I have just got a new bianca but i havent used it yet because im terrified i will use the wrong water XD originally i was going to use a good bottled water but then learnt more about calcium causing scale even at low amounts and low alkalinity being corrosive >.< I want to treat her well, she is my new baby
Quick question: I have a Mara X and just got my Third Wave delivery. Do I need to keep the filter / plastic hose that’s inside the reservoir tank or can I remove them? Great video as always and thank you! Chris
@@23rz34 I'm assuming the answer is no because the water is at ideal levels, i literally just got my bianca today and im not using it until i know for sure what to do with water XD im dying >.< I would assume using the inline filter would mess with the buffer IF it filters bicarbonates out, which i dont know if it does but that could cause the solution to be more corrosive. I saw another comment of someone asking if they should remove the filter from their breville resivoir and Kyle responded saying he didn't use the filter because the water was already right
Thanks for the video been using this kind of technique for some time for my mara x. I've been asking to some guy on forum and they said to bring only buffer to reach the water 70ppm and not using hardness at all.. because hardness still can make scale so some peoples try to avoid descale things.. what do you think? Regarding the taste itself? Thanks
I wouldn’t recommend avoiding hardness. Magnesium sulfate isn’t going to create limescale, at least not enough to harm a machine. Removing hardness all together is a bad idea.
I have a gallon bottle, and I believe I took out the correct amount to make it 3.5 L, when I added the correct amount of buffer and hardness solutioon it was way too much to fit in the gallon bottle, did anyone have this trouble also or did I just completely screw it up? Help
Hi Kyle, this video is great for me. When I purchased my machine, I used bottle water only, but that is a lot of plastic waste, needed another solution.Found a place where I could fill my jugs with distilled water and bought TWW pouches. Incredible taste, better than I expected, but a bit expensive. So now I am mixing your recipe and see how it comes out, pretty sure it’s going to be ok. So thanks for this video,keep up the good work.👍👍👍
Just came across this video going down the rabbit hole. Does anyone know if I could use a Zero water filter to get the same results as using distilled water? Thanks!
I also live in Ottawa and have the Lelit Bianca. I only use tap water with no filter besides brita. I was informed the water here is safe for the machine. Is this true?
Hello Kyle, A fellow Canadian here as well from Winnipeg, Manitoba! Good information about making my own water recipe for my pour over coffee. I’ve purchased Life brand epsom salt USP, but says at the back not recommended for oral use. Is the Equate brand food safe? Anyways, I still used and tried it, and made my coffee. It really does work and my coffee tasted better. Thanks for making this video and it helped a lot!
Why don't you just compute the grams of MgSulphate and Sodium bicarbonate for the 4 liter container, adding directly, and skip the intermediate steps. Now you are done in 5 minutes and with much less mess.
Because the weight per mineral would be so minute it would be tricky for most to weigh out or mix. This is the directions of barista hustle! But you may be able to do it both ways
I think you could simplify out the numbers a bit. Surely either the grams of minerals into the concentrate solution, or the amount of concentrate solution could be round numbers
I'm LMAO of this convoluted way of making water for coffee. I have been using Parent's Choice Distilled Water with the proper minerals already added and have been making awesome coffee with it for a long time. I buy it from Wal-Mart for the same cost as regular distilled water.
THANK YOU, THANK YOU, THANK YOU. I'm going right to Walmart and giving it a shot!!! You're awesome! You're answer should be pinned to the top. Does liking an answer make it rise to the top?
Parent's Choice with minerals added contains a small amount of chlorides. I don't know if it contains enough to worry about but it's not good for your machine.
These Barista Hustle concentrates are designed for tweaking, not convenience. Very dilute, with ratios whose purpose is to get 1 gram / litre, and separate bottles for Epsom & soda so you can vary proportions. If you know what final ratios you want, you can use one bottle and make it much stronger - then amounts of solids go up & are easier to measure. I get same final ratios using 6g of Epsom & 2g of soda in 400g of water - makes 30 litres, 10 batches in my 3L jug. That's 6 times stronger, and dissolves no problem.
I wonder why good coffee shop shops don't have a way to make coffee water. Can you imagine how it would improve the taste of their coffee? OR maybe some do?
I think a lot of them do, but it's automated. A machine purifies the water, and then it's remineralized to be ideal for coffee. I don't know if every coffee shop does this, but it's definitely pretty common.
Are you still using this water recipe with your Bianca machine ? I am a new owner and want to be sure that this is absolutely safe before trying it on such an expensive machine.
Brother I like your videos but on this one I think you lost us with too much complication, why don't you just tell us how many grams of each powder to dump in ONE GALLON and be done with it. Simple efficient. Thanks
Way different than wholelottalove says... way different... I use 1.4 gm soda in qt 10.1 gm mg salts in qt add to 1 gallon - 250ml (a bit more than 1/2 cup) 185 ml of soda buffer and 63 ml of mg soln.
Man do you make it difficult fore thise that instrad og gallons use the metric sistem. You speak in liters and make a gallon recipe instead of a direct one for liters. I'll chase some other video online.
Do you use Mineral supplemented water for Coffee? If so I'd love to know! Let me know below!
I run my M58 on distilled water with 50-100 ppm potassium bicarbonate. I also found this recipe on home barista and stuck with it since the water tastes good and I am happy with the espresso results. It's also the simplest recipe I found which adds alkalinity to prevent corrosion and guaranteed zero scale.
I'm loving my Lotus Coffee Water set. Lance Hedrick co-founded them and send an easy kit with pre-made concentrates.
I like to play around with how the different water recipes affect my V60s for different beans.
If I settle on a single recipe I enjoy as a standard for all brewing, I'll probably batch make my own. But for now this is fun and easy.
Is this one of Barista Hustle recipes?, because if it is they stated- I quote “We don’t recommend any of these recipes for espresso machines due to the risk of corrosion. Since these recipes don’t contain calcium, they won’t form normal limescale - but without a small amount of limescale forming a protective layer, water has the potential to damage equipment.”
Yeah I've seen this too after I've been making my own water so I'm a bit worried now. Could you just add a small amount of calcium to the recipe to make it 'save' for the machine? If so why haven't they accounted for this in the first place? Any help or comments?
The magnesium sulfate from this recipe CAN cause a little bit of scale despite Kyle saying it can't. Mostly it's good at being hard enough to avoid the corrosive nature of the water in the machine.
This is a great easy recipe. There are better water recipes with different ingredients, but this is so quick and easy.
when you get your water formula right, it lights up a full circle of taste buds in your mouth, and the flavors are better also.
Update: The flavor of the recipe demonstrated in your video did not do too much for us; the coffee still tasted flat. So I went to the Barista Hustle site and calculated the grams per gallon for their “Recipe 7 Pretty Hard” (coffee water); dissolved those in warm distilled water and added it in to make a gallon from our own distilled water. It tasted much better for our dark roast coffee (although not as good as the “Third Wave Water, Dark Profile” I’d bought a few times). This method saves a lot of $’s for better tasting coffee. Thanks for the video.
Wow interesting but way too much work for me to have 3 bottles, two of which are just stock solutions. I just calculated out the grams needed for a gallon of distilled water (we've been distilling our own water for ages). Simply weigh out the MgSO4 & the NaHCO3 in a silicone cup, dissolve them in warmed distilled water (from our kettle) and add it (the silicone cup easily distorts for a good pour) to a gallon container of distilled water (so it comes up to the gallon mark). It is so much easier to keep pre-measured pouches of solutes (it works well for Third Wave too) than bottles of stock solutions and the hassle you showed of pouring out water to then add stock solutions to get the weight/volumes correct. I made our first batch, easy peasy, we will see how the flavor works for us.
I rescaled the amounts to equal 1 gram dry to X grams water for my cheaper scale. So, I mixed 1 g Baking Powder to 595 g (595.2381) Dist. water for Buffer. And, 1 g Epson Salt to 403 g (403.2258) Dist. Water. In the morning I will try amounts close to the Recipe 4 Barista Hustle Water Recipe, 40 Buffer, 81 MG, 879 Dist. Water. For water, I am going to try the carbon filtered water made by my refrigerator. I will buy some Distilled to try at a later date.
Thanks a million for the post to point to the Barista Hustle Water Recipe article!
Good video. Thanks. What do you use for water at the mo Kyle?
QUESTION: What's the purpose of mixing the baking soda and epsom salt concentrates in two separate bottles instead of combining both in one bottle. Wouldn't the latter be easier?
If you mix straight into one bottle you will need way smaller amounts of epsom salt and baking soda, and a much more sensitive and accurate scale to measure in mg (0.001g), otherwise you will throw the recipe off wildly if you're off by even a fraction of a gram. The concentrates make it much easier to measure your hardness and buffers with a less accurate scale and it won't throw off the final recipe that bad if you aren't precise.
Is there a water test kit for espresso machines? I’ve been using my whole house filtered and softened water with RO water (1 part regular filter, 2 parts RO). It’s still pretty soft with a ph of around 6.5 to 7 and a TDS of about 80 I think. I descale maybe once a month without issue. The espresso I get from the water also tastes great.
Just wished there was a test kit out there FOR espresso machines.
So, on your Lelit Bianca, do you use the Lelit resin filter in the tank with this water?
Thanks man! Improved my coffee from the water filter I was using
I use a ZeroWater filter and tank dispenser, very convenient and don't have to buy distilled water. Then I make a mineral concentrate of 8.6 g backing soda, 25 g epsom salt, and 500 ml filtered water. For my drip coffee brewing I use 850 ml of filtered water in the machine, and put 2.4 ml of the concentrate on the coffee grounds in the basket. It mixes fine during brewing, and by putting the mineral concentrate on the coffee instead of in the brew water I eliminate any chance of scale in my machine. Works great and tastes delicious. This is the ratio that tastes best for me, but experiment and find your ideal ratio of concentrate to pure water. Trust me, using the mineral and pure water mixture makes really exceptional coffee.
Hi,
A little late to the party 😅 what is the shelf life of the concentrate? And how do you store? Thanks
@@Joecoelho7
Hi,
I was late as well, but so glad I found out about this.
I use a 500ml mason jar to store it in, but any sealed glass container would work. I actually used two jars, one with the baking soda and one with Epsom salts at first. Allowed trying different amounts and ratios to find the best recipe. Stays clear for a couple of months. Now knowing my ideal mixture I'm back to one jar for simplicity.
I use a graduated lab eye dropper I found on Amazon to measure the liquid for squirting onto the grounds. Easy and precise.
For real coffee lovers I would definitely recommend this extra step in the process.
@@coachafella I won’t be using for espresso. Filter drinker 😬 so could I not just add 2g of concentrate solution to the 500g of “zero” jug water ( this is how I get 0 Ppm) I won’t be buying distilled water and hoping I get similar results with the zero water jug.
@@Joecoelho7 I'm also a filter coffee drinker, and I use Zero Water instead of distilled. I think you're method will work fine. The reason I spray it on the grounds is I don't want to risk scale building up in my coffee maker. But I'm probably being too cautious.
@@coachafella thanks buddy. I use pour over so only risk is to my kettle which I guess is pretty easy to descale. Thanks for the tips
hi, great video. what about water for filter coffee?
Hello! Can I use this recipe for pour over coffee, French press and Aeropress?
Didn't want to get into super crazy water recipes but your video convinced me to go and try!
Cheers from QC
Glad it helped!
Hi @KyleRowsell which of the recipe from Barista Hustle are you using in the video? Thanks for the info
Getting my new gaggia classic pro in the mail next week and I fell down the water rabbit hole the last few days and learned lots. Going to make my water with this as it looks so simple and cheaper then buying third wave as well.
Now how often should i de scale my machine if this water does not create scale?
Same thing with back flushing or is that just to get the coffee oils out of the brew head.
and subscribed!
how long would last the buffer and hardness bottles in room temp? sorry if you sad and I missed
How are you coming up with the 159g of buffer and 321.2 of mg?
In your opinion, what is the best water recipe for a dark Italian espresso coffee
Kyle, I noticed you said the scale only needs to be accurate to 0.1g, but the recipe for the concentrate required 1.68g whoch is accurate to 0.01g. Do you think it'd be a problem using just a 0.1g accuracy scale, as I doubt most consumer-grade scales are accurate to 2 decimal places anyway?
The production quality of this video is so high, great job. Will definitely try this out 😁
Burggraf thanks! Let me know your thoughts!
Hi Kyle, I really enjoy your videos. Quick question regarding the recipe you used here. Which one did you use from the Barista Hustle you linked to?
Recipe 4! And I modified it for the volume of this video.
@@KyleRowsell Did the math and realized it was the Recipe 4 Barista Hustle.. BUT did a little more math to calculate the ratios for a 3.785g (1 Gallon) recipe, and you could just do 1 Gallon Distilled water > 172.6g Buffer > 347.4g Hardness so you don't have to waste distilled water. Thanks for the video
Which one of the recipes is this one? I don't find it on the BH website. For example, I can find 80 GH and 40 KH, which is the BH recipe. Is there a convertion that I didn't understand?
Great video! Do you still descale your machine with using this solution? If you do how often do you descale
Kyle, not good with the math, would you explain how you converted the Recipe #4 to come up with the 159gr of buffer and 321.2 of mg? Another responder below said he did the math and arrived at your numbers, what is the math? Thanks
Great presentation and pleasant delivery. Thanks a lot!
Glad it helped!
I've been trying to find what is the perfect GH and KH for espresso but can't find those values anywhere. Lots of recipes but not the basic data.
i tried to read through the comments.... and certainly, could have missed it, but is there a way to just figure out the recipe of baking soda and Epsom salt per gallon or 4 litters of distilled water? Vs all this mixing in different bottles to make the concentrate? there has to be a way to make a tiny solution per gallon of distilled water.? what am i missing?
I live in london where tap water is 285.68 ppm, does soft water really make a noticable differrence? Currently using a french press and baratza encore grinder but also thinking of getting a clever imersion brewer
Water will make the world of difference for your brews!
Crushing the video game! Production quality is top notch, no fluff, excellent content. Keep it up!
I appreciate you!!
Is it safe for dual boiler machines
Do you think the taste is worth doing this to make an at-home mineral water? I’ve thought about making something like this for drinking and not specifically for coffee. Does it taste better than distilled without the added minerals?
Also in Ottawa, going to give one of these recipes a try. Great job on the videos!
appreciate it!
Thanks! This was very helpful. It's good to see a fellow Canadian in the coffee RUclips universe. I've enjoyed the videos you've posted so far...keep up the great work. I'm surprised you don't have more views and subs...it will come if you keep producing great content. I don't think I can splurge for the Lelit Bianca anytime soon but look forward to future videos you put out.
Thanks brother! Just started this page in September, so we will see what happens. But not doing it for the views... I just want to help some people!
Can this be used for French Press?
Hi Kyle, will I still be using the water filter in the Barista express when using this solution?
I removed mine. I don’t see the purpose when using proper water.
If hard water is just water with too many minerals in it. Can I just buy a gallon of distilled water and mix it with my hard water and possibly get great results? My tap water is definitely on the hard side. I mainly do pour over coffee.
You can, and many people do that, but you're still just watering down the amount of minerals / calcium and potential scale you're adding to the machine, so eventually could still lead to scaling and issues.
Do you still recommend this today? I have just got a new bianca but i havent used it yet because im terrified i will use the wrong water XD originally i was going to use a good bottled water but then learnt more about calcium causing scale even at low amounts and low alkalinity being corrosive >.< I want to treat her well, she is my new baby
So are you still using the filter that the Bianca comes with with this water?
No I am not. No reason to.
Quick question: I have a Mara X and just got my Third Wave delivery. Do I need to keep the filter / plastic hose that’s inside the reservoir tank or can I remove them?
Great video as always and thank you!
Chris
Did you ever find the answer for this?
@@barjee nope not yet
@@23rz34 I'm assuming the answer is no because the water is at ideal levels, i literally just got my bianca today and im not using it until i know for sure what to do with water XD im dying >.<
I would assume using the inline filter would mess with the buffer IF it filters bicarbonates out, which i dont know if it does but that could cause the solution to be more corrosive.
I saw another comment of someone asking if they should remove the filter from their breville resivoir and Kyle responded saying he didn't use the filter because the water was already right
@@barjee ok I thought I should remove everything as well. Thanks for the clarification!
What is the ppm of the water mixture you made?
How much is this’ recipe’s TDS?
Thanks for the video been using this kind of technique for some time for my mara x. I've been asking to some guy on forum and they said to bring only buffer to reach the water 70ppm and not using hardness at all.. because hardness still can make scale so some peoples try to avoid descale things.. what do you think? Regarding the taste itself? Thanks
I wouldn’t recommend avoiding hardness. Magnesium sulfate isn’t going to create limescale, at least not enough to harm a machine. Removing hardness all together is a bad idea.
Is this a method to use when brewing v60 or Chemex?
I have a gallon bottle, and I believe I took out the correct amount to make it 3.5 L, when I added the correct amount of buffer and hardness solutioon it was way too much to fit in the gallon bottle, did anyone have this trouble also or did I just completely screw it up? Help
Hi Kyle, this video is great for me. When I purchased my machine, I used bottle water only, but that is a lot of plastic waste, needed another solution.Found a place where I could fill my jugs with distilled water and bought TWW pouches. Incredible taste, better than I expected, but a bit expensive. So now I am mixing your recipe and see how it comes out, pretty sure it’s going to be ok. So thanks for this video,keep up the good work.👍👍👍
Bloody marvellous. Thanks mate.
Finally getting around to doing this, sweet vid Kyle!
Glad it helped!
Would be awesome to see a blind tasting of your homemade water versus packet (Perfect Coffee Water) in a cupping!
Neat idea!
Just came across this video going down the rabbit hole. Does anyone know if I could use a Zero water filter to get the same results as using distilled water? Thanks!
Yes
Why not just mix the two 1 liter bottles together?
I also live in Ottawa and have the Lelit Bianca. I only use tap water with no filter besides brita. I was informed the water here is safe for the machine. Is this true?
It is better than most, but I’d still be careful,
Great video! Do you know if you can use this also for tap water?
I Wouldn’t use this with tap water, as tap water has an already existing mineral balance and every city has a different ppm.
@@KyleRowsell I see. Thank you!
Hi! I didn’t get the name of the scale, could you write it for me? Thanks!
It's the Acaia Lunar
Hello Kyle, A fellow Canadian here as well from Winnipeg, Manitoba! Good information about making my own water recipe for my pour over coffee. I’ve purchased Life brand epsom salt USP, but says at the back not recommended for oral use. Is the Equate brand food safe? Anyways, I still used and tried it, and made my coffee. It really does work and my coffee tasted better. Thanks for making this video and it helped a lot!
Glad it helped!
I think most epsom salt says that, have you survived so far? Find any food grade epsom salt!?
It’s fine. They say not for oral use so you don’t sit there and eat it ;)
may I ask, how did you weigh the 1 L of water? what is the exact weight in grams?
1 L of water is 1 Kg (1000 g). 1 ml of water = 1 g. 1 L = 1000 ml = 1000 g = 1 Kg
@@nnth Yay for metric!
Why don't you just compute the grams of MgSulphate and Sodium bicarbonate for the 4 liter container, adding directly, and skip the intermediate steps. Now you are done in 5 minutes and with much less mess.
Because the weight per mineral would be so minute it would be tricky for most to weigh out or mix. This is the directions of barista hustle! But you may be able to do it both ways
I think you could simplify out the numbers a bit. Surely either the grams of minerals into the concentrate solution, or the amount of concentrate solution could be round numbers
I'm LMAO of this convoluted way of making water for coffee. I have been using Parent's Choice Distilled Water with the proper minerals already added and have been making awesome coffee with it for a long time. I buy it from Wal-Mart for the same cost as regular distilled water.
THANK YOU, THANK YOU, THANK YOU. I'm going right to Walmart and giving it a shot!!! You're awesome! You're answer should be pinned to the top. Does liking an answer make it rise to the top?
Parent's Choice with minerals added contains a small amount of chlorides. I don't know if it contains enough to worry about but it's not good for your machine.
Great Video
Hi Kyle.. are you still using this water recipe?
I am not. But it still holds true.
These Barista Hustle concentrates are designed for tweaking, not convenience. Very dilute, with ratios whose purpose is to get 1 gram / litre, and separate bottles for Epsom & soda so you can vary proportions. If you know what final ratios you want, you can use one bottle and make it much stronger - then amounts of solids go up & are easier to measure. I get same final ratios using 6g of Epsom & 2g of soda in 400g of water - makes 30 litres, 10 batches in my 3L jug. That's 6 times stronger, and dissolves no problem.
I wonder why good coffee shop shops don't have a way to make coffee water. Can you imagine how it would improve the taste of their coffee? OR maybe some do?
I think a lot of them do, but it's automated. A machine purifies the water, and then it's remineralized to be ideal for coffee. I don't know if every coffee shop does this, but it's definitely pretty common.
1st line said to NOT to use this water. Made a special video just on this procedure. The link to the video ruclips.net/video/peX93sksu6k/видео.html
Are you still using this water recipe with your Bianca machine ? I am a new owner and want to be sure that this is absolutely safe before trying it on such an expensive machine.
What number recipe is this
We are looking for the same answer
Why is everyone following this 2 concentrate solution? Wouldn't it be much easier to mix both buffer and hardness in one single container?
Brother I like your videos but on this one I think you lost us with too much complication, why don't you just tell us how many grams of each powder to dump in ONE GALLON and be done with it. Simple efficient. Thanks
****2x Speed For those want to know.
Kyle! You still making your own water today?
Way different than wholelottalove says... way different... I use 1.4 gm soda in qt 10.1 gm mg salts in qt add to 1 gallon - 250ml (a bit more than 1/2 cup) 185 ml of soda buffer and 63 ml of mg soln.
Man do you make it difficult fore thise that instrad og gallons use the metric sistem.
You speak in liters and make a gallon recipe instead of a direct one for liters.
I'll chase some other video online.
i did this recipe once. drank coffee and felt disorientated.
What do you mean by disorientated?
What is the ppm of the water mixture you created?
Hi can i use Reverse Osmosis? Is this still works?
It works... but do what the video says 4 best results.
If you are baking, would you substitute items? You can but won't get what is suggested. 😊