Coffee Appreciation

Something like looks like the ticket

Does that filter for the entire mains supply? Looks pretty chunky

Dunno, I blundered my way through filter choices but seems to work. Could call them.

No, I want you to do all the legwork

We use the BWT xl water filter for our coffee machine, fridge with cold water and ice making, and drinking water/ water for the kettle.

The water here is at the upper limit of permitted hardness so we also have a salt water softener for sinks, showers, toilets, baths. Then there is a third feed of plain mains water for the bathroom sink so you aren’t brushing teeth with salty water and for the food prep sink.

FYI, softeners don’t add salt to the water, they use it to regenerate the softening media. The brine is sent straight to waste water after.

Ion exchange softening does raise the sodium level of treated water, but it shouldn’t be detectable or over the recommended allowance of plain tap water.

There’s some legwork for you @Bainbridge

Im really surprised there isnt a business doing a better job of this. Obvs theres harvey water softeners but doesnt seem to be much between them and the diy stuff

Harvey softeners recommend a tap with untreated water if the local water is party hard. Our local water is Chuck Norris’s piss

https://www.harveywatersofteners.co.uk/soft-water/drinking-soft-water/#

A separate unsoftened drinking water tap will be fitted if the sodium
limit does exceed 200 mg/l or if you would prefer a hard water supply.
This should preferably be at the kitchen / utility sink.

Thanks @dbr

Think I'll just get a reverse osmosis system

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Where did you up steal that from

https://gprivate.com/6d8w1

Anyone tempted by the Fellow Aiden brewer?

I’ve given up on the RO system in the shop, mostly because of the mechanical unreliability of my particular system but also:

Extremely expensive filters (~£1500 pa)
60% wastage of water
Continual need to monitor TDS and adjust bypass accordingly (having adjustable bypass means you don’t need to add minerals back in)
Slow flow rate despite using a big header tank.

But it did definitely protect my equipment from limescale incredibly well and it made the drinks taste better, particularly V60. We barely sell £1500 of filter brews a year though so business.

Does look nice.....

Monmouth talked about an inline filter they liked after taste tests. Had a look, wasn’t that expensive, but I’d already got this stuff - works fine and is cheap. Not totally sure how I’ll refresh the media but I’m sure I’ll work something out.

Even just the double wall jug is 👌🏻

Yeah if it came in white I’d get one like that but would stand out against the all white everything aesthetic of the utility

aesthetic of the utility

umm...

I suspect there might be some leeway on where the actual zero point is? Never tried seeing at what point burrs make contact, so not sure where my actual 0 point is, but I've been grinding at lower settings for that for my Gaggia Classic, anywhere between 5 and 15, with only a few instances of going closer to 20.

I have no idea if mine is aligned or calibrated right, but for decaf espresso in a 54mm IMS basket, I'm between 6 and 10 depending on the roast level of the beans.

Hmm interesting both the above.

Mine arrived on 20 when I first got it as I wrote it down to rememeber in case it was important, guess it must just be the factory setup.

Fwiw, my decaff today was on 24, and was good in the Robot.

Beanless coffee anyone?

https://www.bbc.co.uk/news/articles/c4gv0rvx0dvo

Got a non working 2008 Gaggia Classic, opened it up and a few wires were cut and the thermal cutoff was missing. Ordered a few bits, gutted it and stuck the shell in the dishwasher. Looks nice and shiny.

This will form the basis of a Gagguino project once I have it cleaned up and working.

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Hot shit. Looking forward to this.