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  • #46
    Originally posted by Vinitasse View Post
    And... your new comments on global warming don't do your credibility any favours.
    You must be one of the so called 'Professionals' yea?

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    • #47
      http://coffeesnobs.com.au/brewing-eq...tml#post543697

      As far as I can tell, THE minimum requirement for conditioning water for espresso machines is the prevention of limescale to protect investments… All other numerous water treatment options appear to be either personal preference or are required due to specific local conditions. Needless to say, limescale prevention is a far more favourable option than the machine repair alternative – as illustrated above. I use Everpure Claris supplied by and recommended by a CS sponsor after consideration of my local water conditions (very hard water). I run a water line from a tee at my washing machine connection in the laundry through the Claris system and jug the conditioned water to my tanked espresso machine daily. I water test fortnightly, Inspect the mushroom bianually and have been very satisfied with the results.

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      • #48
        As a retired professional, not in coffee but in soil, my research through CoffeeSnobs and elsewhere on the internet shows that the desirable method of water treatment to reduce scale formation in our coffee machines is to pass water through ion-exchange resin to remove magnesium and calcium which is not removed by the common carbon filters.

        There is plenty of discussion on water treatment elsewhere on this site.

        Barry

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        • #49
          Originally posted by Barry_Duncan View Post
          As a retired professional, not in coffee but in soil, my research through CoffeeSnobs and elsewhere on the internet shows that the desirable method of water treatment to reduce scale formation in our coffee machines is to pass water through ion-exchange resin to remove magnesium and calcium which is not removed by the common carbon filters.
          To each their own I guess

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          • #50
            Originally posted by Journeyman View Post
            Generalising comments that put down others are less than useful, in spite of like-minded types 'Liking' them. Specifics would help make such comments more in keeping with the expressed wishes of the site owner. Comments failing to talk on the post subject and clearly aimed at a poster are hostile.
            My post probably came over a bit more brusque than I intended ('twas becoming ever more painful to sit at my desk and type) but was not aimed at you JM, if that is your allusion. Aimed more at the fact that there are so many differing "opinions" about the subject when in the interests of serving the OP's best interests, I think time spent talking with a professional will sort out all and any queries that the OP may have.

            Mal.

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            • #51
              Yes... I have to agree... spending some time talking with a professional to sort things out is probably a very good idea.

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              • #52
                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.

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                • #53
                  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.

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                  • #54
                    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.

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                    • #55
                      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; 8 May 2019, 12:39 PM. Reason: Commercial link removed

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                      • #56
                        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.

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                        • #57
                          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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