A few updates since my last post....
I bought another water filter sent to reduce the total hardness, IN1218. Seems like a popular filter that can be used inline with your existing premium water filter to reduce hardness. Just what I needed.
Guess what... I did another test with my Hardness test kit and just like before, no change in the hardness reading from tap water to filter!!! @#$*&!! Fortunately I have been dealing with very understanding company and they confirmed that the filter was no good. Although not mentioned, I suspect a batch issue.... if you have that filter bought in last few months I would strongly recommend a water test.
I now have the Britta C50 (exchanged from IN1218) and confirm is doing the job! I even sent water samples to be tested which confirmed the same levels my test kit is reading for tap and filtered water. (Not the test strips they still suck) Phew!
in meantime we’ve had a lot of rain, which I collected about 10l with pots and pans and saw me through while water filter issue sorted out. 😃
On a side note, my Niche Zero showed up last week which I got on special and loving it!
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Starting my coffee journey - what should I buy?
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Hello again,
First filter is through a mesh gutter filter (leaves & big stuff) into a 100litre first flush tank which when filled overflows to main tank(1000lt) (& another mesh filter).
Once in main storage tank through one of those inline hose filters (coconut fibre , I think), and into the machine via rotary pump or hand filled in case of smaller machine. I like to have different machines from my vast collection of both domestic and commercial machines.
I never need to de calcify machines simply because I introduce no calcium!
I also have birds sitting around on the roof and still have eventual off flow thats clean!
Happy to provide pictures if interested,I'd have a go using your tank...after I confirmed water in is cleared somewhat!
Cheers,
Mick.
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My water tank is pretty rank. Mainly because the birds sit on antenna a poop on the roof. I don’t think I would trust that water. How do you filter the tank water and do you boil it too?
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Morning squibcakes,
This is the reason I only ever use rain water which is stored after initial pre-flush filtered (leaves & bugs& dust) and then inline filtered to provide the very best for serious coffee making!
Unless you live in an area where nasty air borne pollutants are present, use rain water and enjoy the advantage of forgetting calcium buildup!
Tastes great also!
So many people tell me ...yes they filter their water before use, can't filter dissolved calcium.
Cheers,
Mick.
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I purchased the KH kit from an aquarium shop and confirmed my fears. The hardness of the tap water is approx 125 ppm. I then checked the filtered water and guess what, same level!
I contacted the manufacturer for advice and they have advised that the scale filter is not faulty. The way the filter works (SCL10) is that it doesn't remove the calcium but has a polyphosphate media that coats the metal surfaces on the coffee machine that prevents scale build up. This is why hardness test didn't change. However, they did clarify that this filter is not recommended for espresso machines because of the high pressures. Totally fine for other brewer type machines. The manufacture has suggested the K5650BB scale filter but I don't think you can buy in Aus.
I'm hopping the past months worth of use hasn't caused any damaged by this situation, I would say 125ppm is on the upper limit of border line too high.
Can anyone recommend any other scale filter I can plumb in line with my existing under bench filter system, WFA-12?
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Re: Test Strips...
Not really worth the paper they are stained on.
If you can locate an Aquarium Supplies store near you, buy a Water Hardness Test Kit from them and use that. Not expensive and quite accurate...
Mal.
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should all be in this thread https://coffeesnobs.com.au/brewing-e...questions.htmlOriginally posted by squibcakes View PostOh thanks for the info, yes I found the group head bubbles a lot of hot water and I have to cool flush before every shot. Do you have info on the pstat adjustment or link to a site with that info? Thanks for for the ratio info - I'll try these too.
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Oh thanks for the info, yes I found the group head bubbles a lot of hot water and I have to cool flush before every shot. Do you have info on the pstat adjustment or link to a site with that info? Thanks for for the ratio info - I'll try these too.Originally posted by flashpixx View PostI actually backed off the pstat a bit so that it doesn't get as hot. Was getting boiling water from the group for a second or two on first use of the day. Used 250 ml of water to cool it down! Now running at 1.1 bar.
The pump runs at about 10 on a shot and a bit over 10 when flushing.
I use VST baskets. An 18g basket with 20g in 32 g out for my espresso, 2 x piccolo or flat white, and a 20g basket with 22g in 36g out for the Wife's Americano.
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Doesn't taste bad compared to FNQ water! Now that's bad. With water filter there is no taste at all.Originally posted by Dimal View PostAnd tastes even worse...
Mal.
Anyway, I added an additional hardness filter to my under sink water filter to help remove scale which I use to fill the coffee machine. I did buy some water hardness strips to test the quality (dealer insisted I filter the Brissy water..), but the strips sent were 'just expired'. I'm not sure how accurate those paper test strips are, and have no confidence in the test because I get similar result with tap / filtered water. What do you think? Perhaps the first strip is a little more red?
Unfiltered water
Filtered water
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I actually backed off the pstat a bit so that it doesn't get as hot. Was getting boiling water from the group for a second or two on first use of the day. Used 250 ml of water to cool it down! Now running at 1.1 bar.Originally posted by squibcakes View PostMe too! I'm amazed how good the steam output is! Did you keep the standard filter baskets and if so, what dose did you find best for the double?
I noticed the pressure gauge read a little over 10bar on back flush from new. Same for pulling shot. I turned the screw a little so my pressure gauge is reading just under 10 on back flush and 9 on shot. Does this sound right?
The pump runs at about 10 on a shot and a bit over 10 when flushing.
I use VST baskets. An 18g basket with 20g in 32 g out for my espresso, 2 x piccolo or flat white, and a 20g basket with 22g in 36g out for the Wife's Americano.
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Originally posted by doobs View PostI use 18g in the same machine and basket. I found 20g was hitting the screen, and the most I would use would be 19g now, but it can depend on how poorly I've roasted a bean, or the bean itself. Some take up more, or less volume for the same weight.
Crema is a funny thing. If your beans are really fresh you can pour heaps of it which will dissipate very quickly, but I agree with Ronin and think it is an indication of the roast, and characteristic of certain beans.
I drink predominantly milk coffees and the crema usually carries bitterness. When I drink Espresso I swirl it which tends to even everything out.
If you buy the same coffee from the same roaster you should have a lot more consistency with pours over the life of the coffee bag which should help you achieve consistent goodness.
Of course as soon as you think you're onto it the weather changes, and the bean grinds slightly differently making you wonder what the hell you're doing.
This is the way I operate.
Good point mate. Really depends on the beans, and development of the roast.
This will also effect the solubility which in turn effects the grind size
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I use 18g in the same machine and basket. I found 20g was hitting the screen, and the most I would use would be 19g now, but it can depend on how poorly I've roasted a bean, or the bean itself. Some take up more, or less volume for the same weight.
Crema is a funny thing. If your beans are really fresh you can pour heaps of it which will dissipate very quickly, but I agree with Ronin and think it is an indication of the roast, and characteristic of certain beans.
I drink predominantly milk coffees and the crema usually carries bitterness. When I drink Espresso I swirl it which tends to even everything out.
If you buy the same coffee from the same roaster you should have a lot more consistency with pours over the life of the coffee bag which should help you achieve consistent goodness.
Of course as soon as you think you're onto it the weather changes, and the bean grinds slightly differently making you wonder what the hell you're doing.
This is the way I operate.
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