GREAT COFFEE DESERVES GREAT WATER
The flavour of your water has a direct impact on the flavour of your coffee. The flavour of water is determined by the minerals and other matter present. The content of your tap water largely depends on where you live and how the water was treated. If you live near an ocean your water may have a slight sulfur smell due to the presence of sulfur producing microbes. Water taken from lakes can taste earthy from leftover plant matter and so on. The key takeaway is that any off flavours in your water before you brew your coffee are still going to be there when you're finished making it. Starting with distilled or reverse osmosis water is the best way to ensure you are starting with a clean slate when brewing coffee.
Potassium bicarbonate is used to add alkalinity to water which serves as a buffer to acidity. Potassium Bicarbonate is an ingredient in Lotus Water recipes as well as many roaster water recommendations.
- Potassium Bicarbonate Concentrate 59ml (2oz)
- Includes Dropper
- Ingredients - Distilled Water and Potassium Bicarbonate
- 1 drop of concentrate in 450ml (15.2oz) of water adds adds 5 ppm as CaCO3 of alkalinity
- Can mineralize up to 25 gallons (95 liters) of water (assuming a target alkalinity of 35 ppm as CaCO3)
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