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Thread: Best water for a home machine

  1. #51
    Senior Member Vinitasse's Avatar
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Yes... I have to agree... spending some time talking with a professional to sort things out is probably a very good idea.

  2. #52
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    Quote Originally Posted by CoffeeFever View Post
    Our water quality has been voted as one of the best in the world.
    Voted? Unless we talk 'good' as in 'tastes good' (or some other subjective criteria), I would've thought that you would have to define what is better than something else, ie less of this and more of that in your water, and then one water sample vs another either is or isn't better. No voting involved.

  3. #53
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    Quote Originally Posted by noonar View Post
    I water test fortnightly, Inspect the mushroom bianually and...
    Is unscrewing 'the mushroom' and doing a visual inspection a quick and easy way to get a good indication of the level of scaling in an espresso machine? Thanks.

  4. #54
    Mal Dimal's Avatar
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    As 'noonar' points out in his post, bi-annual inspection of the "mushroom" isn't a bad way to determine the rate of scale deposition that is occurring and depending on your situation, location, etc this could be stretched out further or made more frequent, but isn't a bad place to start from.

    One thing to keep in mind though, is to have a couple of spare Teflon Washers on hand as the original may not be reusable...

    Another thing as well, you need to use either a high quality exact fit spanner or a hexagonal socket to remove the chromed nut. Otherwise, you will risk damaging the chrome finish or even worse, the nut itself. They are made from brass so are quite soft...

    Mal.
    Yelta likes this.

  5. #55
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    Hi all, newcomer to CS here with a recent purchase of an Alex Duetto 2 from a fellow CS member in Brisbane (thanks Tim, congratulations on the wedding!) Although this is rehashing an old thread, the topic of ideal water hardness remains a bit opaque to me. I would like to pose the question: for documented “soft” water areas of Australia such as Sydney (57ppm) does the addition of a cation exchange resin water softener bring the resultant hardness too low for optimal flavour extraction? I note recent local work at UNSW has been published with some good insights.

    The suggestion is is that the “ideal” hardness for taste is around 50-80ppm. What are people’s opinions on whether just to run Sydney water as it is vs further softening?
    Thanks and looking forward to years of collaboration.
    Last edited by Javaphile; 8th May 2019 at 11:39 AM. Reason: Commercial link removed

  6. #56
    Mal Dimal's Avatar
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    Welcome Alex...

    Congrats on the new acquisition, terrific machine.
    Best bet would be to take a sample of your tap water to a local water filter supplier and request a Total Hardness and pH test. Depending on what that indicates, you can make a decision on what to do.

    Mal.

  7. #57
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by AlexTz View Post
    Hi all, newcomer to CS here with a recent purchase of an Alex Duetto 2 from a fellow CS member in Brisbane (thanks Tim, congratulations on the wedding!) Although this is rehashing an old thread, the topic of ideal water hardness remains a bit opaque to me. I would like to pose the question: for documented “soft” water areas of Australia such as Sydney (57ppm) does the addition of a cation exchange resin water softener bring the resultant hardness too low for optimal flavour extraction?.....
    Very good score with the new machine. Seems likes it been well looked after and bought at a great price.

    Not sure if you noticed the recent thread on water testing which may be of interest - https://coffeesnobs.com.au/general-c...tml#post651446



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