Espresso Water For HX & Boiler Care (and your health)
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- Опубликовано: 20 апр 2023
- The natural way to keep your boilers and pipes clean: no descaling, no chemicals. And no lead in your coffee! We'll use good hygiene practices and water treatment instead of expensive and possibly harmful industrial products to keep the scale out of your pipes, and toxic metals out of your body.
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#coffeegrinder #espresso #e61
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Хобби
See Part One, Group Maintenance: ruclips.net/video/bEmT9vbE2mI/видео.html
I apologize for relying on stock vids and still images, and for creating such a visually dull video this time. I have no corroded equipment or descaling products to show you, because, you know, I take pains to avoid all that. Still, I believe you'll find the info useful.
As I said in the video, with chloride above 60 and/or sulph over 120, ion xch can introduce a separate prob by lowering pH too far. There are many different WAC resisns so no way to know what brita's actually is. You can check the pH of your treated water. If it's below 6.5, I would dilute with RO or distilled or soft bottled water. @Paradox1A9B2w7
Nice teaser at the end there! Your opinion on the Duo is going to be very influential I think. Your advice on grinders has been invaluable for me, and I can’t wait to hear what you think of it.
This must be a Documentary for the next generations !
Another superb video. Thanks
Another superb video. Thanks.
Nice video, fun and informative, nicely done. Exciting preview, on the Niche Duo, sweet
thanks so much 👍
Great video.
In my last house I had a whole house water softener that used potassium chloride, adding potassium ions. Under the kitchen sink I had an on-demand water purifier (active carbon, etc) and reverse osmosis filter that produced very pure deionized water. If you froze it, it would freeze clear. That then went through a remineralizing cartridge adding calcium/magnesium, etc, and came out a dedicated tap that you could run continuously. It is important to remineralize pure deionized water as it is bad for your health to drink neat (a few grains of salt in it will resolve the issues). As for home coffee making, I am not a fan of using boilers that sit with water in them. The health issues brought up in this video about copper and lead are real issues. I really like my Flair as these issues are really manageable with it using very little time or effort. The Decent has an inert water reservoir, which I think is a good thing, but still has a fairly fiddly cleaning protocol described in its manual.
I do some of the cleaning methods you talked about, and the chemicals I use are done very rare, when the machine tells me. It is about once or twice a year, at most. I find that some of tmethods you talked about are methods I need to look into. Thanks for a great video.
Regarding the passivation layer on stainless I wonder if part of the issue is the layer formed from contact with oxygen in the air. I suspect that won't happen if someone descales in place, or is under a time crunch and doesn't allow the parts time to passivate.
You are right people would be better served ensuring the water going in is better, reducing the need to descale as often.
Thank you for continuing to make these great resources/videos!
My tap water is slightly too hard so I am filtering the water with a bwt water filter twice which adds magnesium as well. Filter coffee tastes better than bottles low hardnes water and I am very happy with the espresso results as well.
Thanks for the video, very well done. Do you ever have heard about rpavlis water? It's basically distilled water with KHCO3 (100mg/L) and thus it doesn't produce any lime scale. Any thoughts about this recipe?
I got a copper HX boiler with a SUPER hard black thick surface residue inside. It's bonded with the metal almost. Decalz or cafiza does nothing to it. Now I have hired a surface blasting specialist to take a look at it. Last resort is to fill it 1/3 with blasting glas, and strap it in a vibrator paint shops got.. Any other ideas? WD40*?*?*?
What about aluminum? (And how about aluminum with brass as some Gaggia service tries to pair for the boilergate Evo)
3:00 where's this minecraft blocky thing from! perhaps some incredibly detailed game mod that simulates this level of detail? 😂
I have some questions for you, specifically regarding about my vintage lever portafilter. After watching this video, I want to send you a picture and find out if I need to be worried about lead leaching or not. Is there a good way to contact you? Thanks.
Hi, I have a water with a TDS of 35 ppm. Do I need to worry about limescale ?
Unfortunately my water is so incredibly hard and comes from a sulfur deposit I have to filtered jug drinking water, it's 500ppm
Did you do the boiler isolation yourself? I've got a cellini classic and would be really interested in if you did and where you got the insulation material!
That was stock.
Honestly, on the rare occasion I need to descale (which I don't ever, really, my water is so soft and low alkalinity that I have to dope it with some potassium bicarb to not have everything turn out as battery acid), I just use a solution of anhydrous citric acid and water. But that's like once every 3 or 4 years at minimum.
Your water company should provide the specifications of your tab water. If not, you can buy paper strips that will at least give you a rough idea.
recently had a coffee pro tell me that Crystal Geyser is the best water he's used for coffee
Your coffee pro is ill-informed, which is not unusual. Crystal Geyser uses springs located in: Weed, California; Olancha, California; Norman, Arkansas; Benton, Tennessee; Salem, South Carolina; Moultonborough, New Hampshire; and Johnstown, New York. Needless to say, the mineral content varies wildly by region. It's possible that the version s/he gets locally is OK, but that's not true of the brand in general: www.consumerreports.org/water-quality/find-out-whats-in-your-bottled-water-water-quality-reports-a7258082716/
I have two options one is a natural mineral water calcium is 20ppm, TDS is 90-105mg/I and should enhance the taste of the Espresso the other is reversed osmosis but usually has no minerals I wonder what you would choose?
The mineral water will be fine for flavor and avoiding scale. Never use water free of minerals, it is not electrically conductive enough for water-level probes to work properly.
@@wiredgourmet Thanks for your advice.