Post By joefish
Starting with "safe" water
So I bit the bullet and purchased a new machine (Bezzera Magica), my first real espresso machine. I'm having fun with it!
However, water supply is an issue. I live in China, and the tap water isn't great (taste, hardness). The second problem is that getting my tap water tested to evaluate which filter system I could buy isn't easy, as I don't speak enough of the language. I'm also dubious of many cheap filtration systems sold here.
Right now I'm using some bottled water (Crystal Geyser) as mentioned on another site, as its properties fit within the SCAA acceptable ranges. However at ~$1.50/litre, that gets expensive quickly!
I have found a basic TDS3 pen. The TDS of my tap water is around 95-120ppm on any given day. I also have a cheap source of RO water available; I know I can't use the RO water by itself, but from a machine-safety point of view, am I right in assuming it's OK to mix my RO water and tap water until the total hardness is within range?
I realise this is only measuring total hardness, not calcium specifically, but I don't have a way to measure just the calcium content. My thought is that if I mixed waters until the total hardness was 85ppm, then the calcium content would almost surely be in the SCAA acceptable range of 17-85ppm, since calcium is some proportion of that total hardness.
Lastly, I also know this this says nothing about taste. But I can work on that later - I at least want to know to begin with, am I doing undue damage to my machine with this line of thinking?
You should be able to locate a Titration TH Test Kit online.
Originally Posted by joefish
They're not expensive and can be used down to a resolution of 5ppm...