Coffee Recipe Water Compared
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- Опубліковано 12 тра 2024
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Legend has it James Hoffmann constantly measures oxygen concentration in the air and then decides how much to absorb by calibrating his lungs to obtain the perfect oxygenation in his blood that will make coffee taste better.
No he measures it to know how high to do his pour from.
Legend has it that James actually roasts his coffee beans by plugging his roaster directly into the sun, thus single-handedly combating climate change at the same time.
@@kikim7873 I heard he counteracts the co2 byproduct of the coffee he roasts by teaching himself how to photosensitize.
😂😂😂😂😂😂😂😂
Lol! Stop it!
It could have been interesting to have the demineralized water and straight tap water in there as a sanity check, or maybe a second test with the winner of the additives compared to the two baselines.
I’ve got a Zero water filter, and I’ve made coffee with only the demineralized water out if it. It’s disgusting, flat, dead. I don’t think there would have been any benefit derived from including it.
Came here to say this!
Check out his filter comparison video because he already did it before. Demineralized water and simple tap water would be too obvious to tell.
@@dtonpbac yes, also tap water is a very useless test since its HIS tap, so idk what comparing it to anything would tell you
Also this
In awe of how James can say “dipping a toe in…” on the subject of water with a COMPLETELY straight face.
I was waiting for a flash clip of him dipping his toe in the coffee
He also said that the the product could be a solution, also with a straight face.
these products are the biggest scam in the coffee snob world.
@@andrewwdouglas I'd still drink it 😳
I keep thinking of that ProZD skit on water and just laughing through this whole thing. (Not to imply anything bad-just fun to remember how deep this is down the coffee hole).
Are you a verty or a horty?
I'd reccomend "Mineral Splash!" from Damien Slash. Such an underated channel, but hillarious! His water connoisseur act is outstanding.
@@Eisofice verty because I liked the way it fits in my hand, but horty when I really want to FEEL the water with every sense in my body. So both. I don't know why I responded to this cuz no one asked, but we're already in overly pretentious territory anyway if you look at this from a surface-level perspective.
James liking this comment made me think of him watching ProZD and it was *so* funny, hahahaha
@@iurichiba James dissing DJ Khaled’s spice tolerance on Hot Ones felt so amazing coming from him.
The “1 - 3 - 7 Liter” vessel problem reminds me of a scene with Bruce Willis in the movie Die Hard 3, where he is trying to figure out how to get exactly three gallons of water into a five-gallon container.
"hey, zeus!"
Your fault for watching Bruce Willis movies...
@@thePronto Die Hard 3 is pretty good, though.
@@thePronto His fault for watching one of the most famous action movie series. Sure.
@@Krytern most. famous. action. movie. series. Perfect analysis. Congrats.
Just wanted to pointed out that despite the cagey-ness around their recipes (generally), the composition of Third Wave Water is actually known: Sodium chloride for a sodium concentration of 10 ppm, Magnesium Sulfate for a Mg2+ concentration of 70-80 ppm, and Calcium citrate for a Ca2+ concentration of 50-60ppm. Target overall TDS is 140 ppm. Those specs are from an interview with one of the founders/owners.
Since then I measured Ca2+ with a standard API test kit to be 40-60ppm with an overall tot hardness of 2-3°dKh or 35-54 ppm carbonanate hardness. From this it should be fairly straightforward to figure out the actual exact composition of the packets with some high school chemistry stoichiometry and simple math. Cheers!
I really expected a taste of the water before brewing. As a reference.
Does pure water have a taste though?
@@EntelSidious_gamzeylmz not really, but these are mineralized so there’s gonna be some variance in flavor depending on what minerals are used in what quantities.
@@EntelSidious_gamzeylmz yes
If someone else has already commented on this, I apologize for the duplicate. Here in the US, the 5 gallon container is quite common, especially on those office-type water coolers that hold an inverted tank. We even had one in my parents house when I was growing up because the tap water was so bad (the town was near an abandoned sulphur quarry), and we used the water cooler constantly. Also, back then we didn’t have plastic containers, they were thick glass. 1 jug weighed 20 pounds empty, plus 5 gallons of water @ ≈8 lbs/gal, =60 lbs or so. And you had to pick up this open bottle, lift about 3 feet in the air, and then invert it into it’s receptacle. Fun times.
The way to get more liquid into a dropper is to: turn the bottle upside down, squeeze the air out and hold it, bring it right side up and then let go
That's a good trick! But also, they chose the dropper bulb and volume requirement, so they could have provided a bulb that easily dispensed 1ml or concentrated the solution so that 0.75ml was required.
Extreme props for the shirt. Too rare to see a business owner with an actual respect for labor's dignity.
Could you explain the meaning please? I googled and got only a superficial impression. I'd like to know the background.
@@SamsaSpoon Predatory bosses will do things like say their employees are "like a family" to keep them from expecting things like fair pay and time off or stave off unionization efforts. Because you "would trust your family to do right by you, wouldn't you?" It's all emotional manipulation to keep fucking over workers.
@@tautochrone4968 Thanks for the reply. I figured this, but was wondering if the shirt/logo was associated to a certain artist or movement or that kind of thing.
I feel like you needed a control to see not only how they compare, but how they compare against tap water
It wouldn't really be a control though, as all tapwaters have a unique profile. Maybe with a commercially available bottled water?
@@beecat4183 the water he normally uses would be good just to identify clear differences, but still it's subjective
Yeah I get all water is different, possibly using bottled water might be an answer for some.
But either way it feels like the video missing a dimension about if this is even worth it vs tap water or bottled water.
Or RO water for the control...would it just taste flat across the board?
It wouldn’t make much sense to have tap water as a control, as he would pick it out too easily
The levels of nerdiness in coffee brewing officially knows no bounds.
I realise that using tap water to make coffee is a terrible idea, but making your own water is taking coffee making very seriously indeed!
Wow... and here I am sipping a mug of coffee brewed in hard English south-coast water like an absolute pleb.
Disgusting. I brew my instant coffee using water with a perfectly controlled mineral composition.
Ugh I only use my south american mining contaminated water that would be illegal in Europe, just the best for me
I swear. England must have the absolutely worst water in the world. Because I hear about how terrible it is all the time. Yet I also hear is about how wonderful the water in Scotland is.
Baffling. I didn’t know there were such ignorant people out there
@@emceeunderdogrising Well, we do like to moan about things, especially things that interfere with tea and coffee - so it's probably not as bad we make it sound! But yes, the North and Scotland have much softer water, for some geological reason.
Went to college at Cedarville University, just up the street from where third wave water’s origination. The town has only 3 traffic lights and is in the middle of a corn field. It’s so cool to see how large this company has become from such a small town. I doubt 5% of the cities population even understands how big Third Wave Water is in the coffee industry.
alternative title: which minerals should you crave the most?
The scene from 'Snatch' "Got minerals?" immediately comes to mind.😂
@@KEHTABP that’s not the right reference I think?
@@KEHTABP I think the reference was to Idiocracy.
:)
I really think a chart at the end showing how each water performed on each roast would've been really informative!
In beer brewing, the water chemistry nerds get to astonishing levels of detail. Different water chemistry helps with different styles and historically tended to influence where different styles of beer became popular (for example, a place where the water made great stouts and mediocre pale ales would be more likely to brew a lot of stout). I think coffee probably would benefit from water chemistry in the same way, but I'm never going to brew with anything other than my normal drinking water.
Fun fact: James doesn’t use any hair products. It’s the way it is purely because of the amount of coffee he drinks.
No, he secretly uses coffe-infused shampoo
for the one piece fans - James' hair operates like Franky's hair but coffee instead of cola
Does that mean I'll get grey hair when I hit 30?
Haha
Plot twist - he’s never swallowed coffee
This gives me the same vibe as audiophile cables.
You can really hear the oxygen restricting & muddling the electrons! No, I don't believe that snake oil BS.
Sadly the difference between waters for brewing coffee is remarkable. Kinda like washing your hair with hard vs soft tap water. The audiophile cable stuff is bullshit indeed though!
I've learned more about coffee culture from watching this channel than a lifetime of loitering in cafes drinking coffee. Always informative, always interesting.
I love these coffee brewing "chemistry" videos. It reminds me so much of when I used to home-brew beer. I would always start from distilled and build up the mineral profile based on the style of beer. There are so many similarities between brewing beer and coffee that I never realized were there until I started watching these videos!
I love how genuinely excited he was that all of them one a category
AQUACODE comes with a little card that tells you how much ppm/TDS (mineral content) you get with different water amounts. I always use it with 5 liters for 118ppm. Third Wave Water doesn‘t tell you the TDS, which is a bit frustrating, but from research I found that it leads to around 150ppm in a gallon, and thus a bit lower in 5l, which is quite similar to AQUACODE. The 7 liters you mentioned would lead to 85ppm, which is clearly softer.
Another great advantage of AQUACODE is that it comes dissolved in water already. With Third Wave Water, they actually recommend waiting for a day or two for the powder to properly dissolve and I‘ve found people seeing clear differences in taste right after mixing it compared to 2 days later. That seems quite a barrier to me as well in Third Wave Watre, compared to AQUACODE that is already 100% dissolved right away.
I have been using aquacode 1:5 for about a year and compared to tww, I feel that aqua has a more natural coffee flavor, the sweetness of TWW tastes like a bit artificially added. James' use of aqua 1:7 reminds me that aqua can be diluted further to brew dark roasted coffees.
I use aquacode and from taste perspective I felt that it extract more from the coffee, so I have to grind much coarser than I used to be, 31 click comandante. Did you also experience the same thing ?
I use tww in RO water. But would love to see a video on making your own minerals
Would've loved to see you include a standard Brita filtered tap water option, as well as the Peak Water filter.
The water out of a Brita will vary based on the tap water you put in
James, thanks a million for your cold V60 recipe--it's so delicious and refreshing now when the weather is too hot to drink regular coffee ♥️♥️♥️
I’m very happy with Third Wave Water. I didn’t even know other coffee water recipes existed!
Aquacode is my fave. Actually they included a card with liters/ppm, I often use 5 liters for a sachet to reach 80++ ppm for filter coffee.
For Acquacode James, i am pouring one sachet into a liter of water, keep this bottle on a side, take an other one, add 825ml of water then add 175ml of the first bottle ( or 850ml+150ml). I found it very convenient using it that way.
Was tasked to watch your videos for work at a coffee shop. So glad they picked you 😄
Should've done a control as distilled/mineral-free water. Interesting how scattershot the results were. Guessing it dosen't really matter too too much unless you've got something really high in TDS like well water.
It's not really a control as it's hardly the "base" brewing water, it's a data point. If you wanted a reference you could also use a stable mineral water (which might be a good idea regardless, might be that volvic for $1/gal is just as good as perfect whatever for 15).
Yes, I'd like to see if the products would actually stand out
@@KevinJDildonik "possible" is very generous
At a very informative coffee-water site (dailycoffeenews.com/2018/08/29/a-practical-water-guide-for-coffee-professionals-part-ii-the-sensory-data/), they tested different formulas, including distilled. Surprisingly, distilled came out on top (See Round 2 Cupping).
@@KevinJDildonik Yeah I agree. Real test would be 2 distilled water cups and 1 with the minerals. His typical blind triangle test thing. See if the water with minerals actually stands out. Then he could compare the products
For these types of tests, I'd love to see the entire test repeated 2-3 times to see if it's not just random chance.
Holy moly. I use the water from the tab. Thank you very much
Absolutely obsessed with James videos I have only been following for 1 week
There should really be a fifth cup in every category. The one with "normal" Brita filtered or similar.
I’ve got fairly hard water here in the Midwest United States. My local roaster told me about third wave and I’ve been using it for several months. I use the classic for pour over and the espresso for, well espresso. I’ve been very happy with the results.
I def need have to try that AND wow, you look good in that blush color. Matches your full lps too.
I ended up getting perfect coffee water. I liked that they had the gallon jug option on their site and that you can use filtered water (which is what my novice self has been using to make my pour overs). So I think the accessibility to different options was the winner for me. I also make a lot of medium roast coffees and when they came in #1 for that category, I knew that was the option I wanted to use. Thanks so much for this informative comparison.
I've used thirdwave and GC. I found GC to be difficult and often made the flavor flatter in light and medium roast. Thirdwave is my everyday and its dark roast blend definitely has a huge positive impact on dark roast over its normal and GC.
That is so on time. I currently experimenting with custom water recipes. I'm really liking BH recipe.
Appreciate the minimal slurps - thanks James.
I’ve been using the third wave water fir most of my 8 months journey in coffee. I like the routine of putting the packets into my reverse osmosis water that I use. I’m an in usa so they come in the gallon size for us. I found a difference in taste right away when I just use plain water. It definitely brightens the flavors in my medium roast coffee I like 👍
I was waiting for the video like this. That's one so good for me. Thanks James!
Now you gotta try third wave water espresso profile. Noticeable difference when pulling a shot I find.
I've been using both TWW and Perfect Coffee Water for a bit now. I use the 5-gallon packets because I can take a 5-gallon jug to Whole Foods and fill it up on my way home. I have a 2-gallon jug I then fill it with that has a spigot by my brew bar and it makes it super easy.
I always love the aspect of water profiles. Just like with brewing beer. I was hoping that you'd have tested regular tap water with those profile waters, but still really an interesting topic.
I use AquaCode in my shop, and it works really well with medium roast. 2 1/2 sachets with 19L of galons, 112 PPM🙌🏼. Thank you for making this video james!
Been waiting for this one. Thank you!
Third wave water in the US uses gallons. That’s nice they make it for the location they are selling to.
Coincidentally I'm doing the same thing currently, but to brew tea. Made 10x concentrates so there's less volume of products around. Normally half to a quarter of the intended concentration works better for tea brewing. Only got around to brewing a single type of tea for now, will move to more developed roasts later.
By the way, congratulations on the release of your audio book! Already listening to it, it is lovely!!
I use third wave water espresso profile because I can purchase it from a physical store. Most people dilute it, so using the 1 gal sachet into a 4L jug of water is fine. I use it because it keeps my espresso machine cleaner and noticeably makes the fruit flavors stand out.
James and your dives into the minutia of water! I learn something every time I watch you. Thanks. Coffee? Please.
I’ve been using Third wave water espresso version for both filter and espresso. I start with tap water and filter using a Zero Water filter. I found that when I switched to using Third Wave additive, I got a more consistent balanced and sweet cup from light roast coffees for both drip and espresso coffee’s.
Been using 5gallon jugs for a mobile espresso setup using TWW espresso profile. Love it knowing water is perfect and simple (safe for equipment), and did notice more balance in shots when I switched from straight filtered water
Great video James and team. I like that there is no "winner" it's more about which one pairs best with what coffee.
… to YOU! It’s great to hear opinions and all but I think you need to try them yourself. Setting off to do exactly that.
I have only tried Third Wave Water and Aquacode. The standard formula of Third Wave creates a 150-180 PPM water while Aquacode is around 85 PPM when adding 7L of water. The TDS of the two are so different that I believe the difference in TDS would influence the results. I tried to dilute them to the same TDS and found that Aquacode is sweeter and more defined. In fact, if you just drink the water, Aquacode is quite different from any regular mineral water. But Third Wave tastes just like a bottled water. Another thing is that, high TDS water tends to create vague flavors. But it could be used to decrease some unpleasant flavors like harshness or smokiness.
I mix water for espresso, partially for scale protection, partially for taste. I use a slightly modified Pavis recipe from concentrate. Easy addition to my workflow and makes great coffee!
I felt that I had tumbled down the coffee rabbit hole far enough, but then this video landed and now I am questioning my filtered water and obsessive descaling rituals as being sub-optimal preparations. 😮
I use RO (reverse osmosis) water with Third Wave. That’s all I have used so I have nothing to compare it to. I’m happy with the results and have no reason to change. I enjoyed the comparison video.
We have five gallon jugs for water dispensers in the states. There're also 5 gallon corny kegs that were be used to for soda fountains (modern fountains mix packets of syrup with carbonated water), but are now commonly used in the homebrewing space. I'm planning on building a coffee bar and keeping coffee water on tap using a corny keg.
I used 3rd wave for about a year before switching to a RO system. I would say it was very easy to use here in the US as 1 packet = 1 gal of distilled water (which is very accessible). The only comparison i had was to my refrigerator filtered water and it was a world of difference, almost too acidic and sharp initially. It revealed more about my filtered tap water and how important water was when brewing coffee.
I actually just started using Third Wave this week. I have a Reverse Osmosis system and wanted to give it a shot. I definitely notice an improvement in the flavor of my brew (Medium Roast). Feels more balanced and am planning to make it a normal part of my morning, though I may give some of these other ones a shot. Thanks for the information!
Didn’t expect to see you in the coffee community lol.
and here I am with my folgers instant coffee staring down into the abyss of the coffee world thinking "you need specific water for coffee?"
@@theshadowthie1 And the Abyss is deep. Did you know they are now testing Donkey whips that they use on Coffee farms? Turns out the flavor is affected by the speed and inertia of the Donkey starting and stopping during harvest.
@@theshadowthie1Oh come on. You know Maxwell House is good to the last drop.
I've been using the Third Wave Classic formula for drip coffee for several months and I am happy with the results. That said, the one uncontrolled variable is that neither Zero Water nor distilled water guarantee a neutral ph as a starting point. Zero Water removes minerals & impurities but does not adjust ph. And commercial distilled water becomes slightly acidic when it combines with carbon dioxide from exposure to air.
I have been using Third Wave Water for about 6 months and I can really taste the difference from using filtered water. I enjoy the coffee and the only pain is that I can only find distilled water in 1 gallon jugs so have to buy a bunch and then find a place to store them until needed. I have not tried any others so I am curious to try the B product as I usually roast to a medium level. Thanks for doing this comparison. Thanks also for the coffee give away (I don't enter as I roast my own).
I’ve used the Barista Hustle DIY water recipes to make my own. An issue is dissolving the calcium effectively but it can be done. Of these, and I’ve used all of them I prefer Perfect Water to 3rd Wave. Houston water is hard and the rule of thumb for us here is a 50/50 ratio of filtered Houston and distilled. I’m currently using Aquacode and did a test just last week of filtered Houston water straight versus prepared Aquacode and although there was a slight taste difference in the Aquacode’s favor, it wasn’t significant.
Using aquacode water in a one liter bottle and then adding 175 grams at full dilution to 825 grams of distilled water gives a tds of about 100. Very convenient and easy to go lower or higher in tds.
I have been using Third Wave Water for about 2 years now. It is super simple to use and it does add that a little to the cup quality. I was given a free sample of Perfect Water and I thought at the time it added a little more sparkle to the acidity compared to the Third Wave. To me this packets are worth the $1 USD per a packet. Way more easier than mixing your own base and aklaline mixtures.
A few years ago we did a test with Third Wave Coffee water at my local cafe... same coffee brewed all the same but with different water.
I think it was filtered, tap, hard water and Third Wave. You could definitely tell a difference and Third Wave did taste the best.
Did the coffee brewed with third wave pick up flavors that others didn’t?
@@TheCoffeeField potentially, I wasn’t so focused on notes during that test but there was a significant improvement in taste and it was definitely a cleaner more clarifying cup compared to the others. I probably could of picked out notes better if I was focused on that.
In my experience better water always makes better coffee if brewed right.
I recently switched from a Brita to Third Wave water and definitely noticed an improvement, though I haven't tried the others. I'm using it with 1 gallon distilled water (you can buy 5 galons of water here, though I'm not sure about distilled). I prefer lighter roasts, so I might give Perfect Cup a try as well.
Hey James, I personally use aqua code brewing water! They have a dilution chart that shows the composition of minerals depending on how much water you add it to. I personally find the best results with the 9L dilution. Other coffee people have experimented with other dilutions to highlight different aspects of coffee as well. That might be worth trying if you have the time to explore :)
So I used the Third Wave stuff provided for the world's largest coffee tasting 2, and since I had plenty left over, I used some occasionally for my regular coffee or tea. I have to say... and two caveats here, my palate is NOT particularly well-trained, and as you mention, contrast is so important when trying to make these judgments... I didn't notice much of a difference when I made my usual hot beverages with it as opposed to with my tap water. Granted, the tap water in my area is pretty good! It can have a bit of a plastic or chlorine taste, but boiling tends to get rid of that. It also makes me wonder if there's enough trace mineral buildup in my kettle that anything I put in it would pick that up.
Love all of your videos and book. You are the one that started my journey to the 'Better cup of Coffee'! My water journey started with the realization that when I bought Starbucks coffees and brought them home... they were not as good. Why? Better equipment couldn't make all the difference. It had to be the water. And it was! I tried 3rd Wave and it improved it, but not where I wanted it. When asked ,most Starbucks employees will tell you it is due to their 3x filtration. Which, if you understand extraction... coffee would be very bitter w/o minerals. I found through much research that a man named David Beeman (Global Customized Water) created a mineral combination recipe for Starbucks that is added at the end of the filtration process. This is the Starbucks secret. Anywhere in the world, Starbucks will taste the same. I worked for over a year, experimenting with the few avialable water recipes and with my own adjustments to create my desire for the silky mouth-feel, complex taste, and desired extraction of my coffees. It has been a blast and you get to drink a lot of coffee as a bonus. Long story short... if you're not happy with the coffees you bring home - it's your water. Try the above products for a step forward and if you really feel ambitious... play chemist (for pennies per litter of minerals)! If it is a Hobby, it isn't work.
I would have been really curious for you to taste these waters by themselves!
Oh my goodness, I can't thank you enough James! All of your videos are super informative and beyond helpful for the lamen folks like myself! I didn't need a dictionary or a degree to understand what you were explaining. I didn't feel dumb. I will be implementing all of your suggestions.
I will be requesting information from my local water company.
I will not be purchasing whole house water filtration products.
I will be testing different water additives that you showed in this segment and let you know the outcome.
I will be preparing to start using Square Space for my own life passions.
Thank you so much!
Please keep up the wonderful and amazing videos.
I'll be waiting and watching.
This is peak third-wave coffee... I love it
The link provided by James for GC Perfect Water has the solution for sale by the gallon if desired - and they actually list the contents for formula A and B on the front: Formula A is sodium hydrogen carbonate and potassium hydrogen carbonate in demineralized water. Formula B is calcium chloride in demineralized water. It should be noted ratios and dilution levels are not listed, but at least one knows the specific compounds used.
Thank you so much for; this video. I've been looking at these options
Funny what you said about Aquacode dosing their sachet for a 7-liter water container and you have never seen a 7 -liter container, I’m using a 7-liter water container daily myself! I mix my water with Third Wave Water sachets with 7 liter of water (the recommended water ratio was a gallon, which is 3.7 liter, but I like the water I got from mixing with a little more water, I get around 100 ppm).
i'm using third wave, and i like it. didn't know what else was really available and also usable in a metric sense. I have a 2l sealable jug that i use to store my prepped water.
but given the lack of things available to me at the time, i did buy that jug with third wave in mind, so. who knows. maybe i'll get a new jug.
or a tank.
Really interesting, (BC = Before Covid) I travelled between 3 countries, one where bottled water was compulsory (thailand) & the other 2 tap water (hard in Sydney & close to neutral in Singapore). Same coffee in each tastes slightly different. I assumed batch variations but now maybe also water. You've made my life more complicated.
Reminds me of the cocktail matrix on How to Drink.
Might be fun to try a matrix of different roasts with different grinders.
I ended up with Aquacode only because it was the only water treatment solution my cafe had in stock at the time. If you ever did a follow-up to this it would be interesting to know the impact of pure water on coffee quality.
I’ve been to where they make the Third Wave additives! The coffee shop attached is awesome! I want to go back so bad. They also have fantastic teas too.
I have tried
- Third Wave Water (for me the absolute reference)
- home-brewed Third Wave Water ( inexpensive alternative as the original recipe for the powder is publicly available)
- home-brewed Barista Hustle water (I didn't like it)
- various mineral waters (if you get the right one, quite ok)
Good water is really important for making coffee, especially for light roasts with pronounced acidity and fruit.
I’ve been using Third Wave for years and years because I live in the small town where Taylor developed it and our family is close with theirs. It’s been the only option for us. Never been dissatisfied with it!
Aquacode did well in the darker roasts because there is no bicarbonate in it which means that the acidity would be higher and therefore, create a more balanced cup in the dark roast category.
I live in brasil. Around here the water is pretty good. I lived in Peru, where the water is heavy and harsh, so i do understand the problem. But its still sounds like crazy doing your special water to brew coffee!
I use Thirdwave Water. I have been using it for over a year. I have not tried any other supplements. The taste is consistent and so much better than anything else I have tried. Plus I like their background story.
For reference living in the middle of California, I can go to practically any grocery store and buy water by the gallon in either spring water, distilled, or filtered. And most grocery stores also have 5 gallon refillable/exchangeable bottles. That is aside from bottles (or 18-24+ cases of bottles) intended for individual consumption. If I go to an agricultural store (farm supplies) I can easily buy water storage for 20, 30, 50, up to hundreds of gallons. Although the largest might need a special order
I have been using Third Wave Water for over year. I tend to dilute it, by mixing prepared TWW with straight distilled when measuring into my kettle before heating. I often use 50%TWW and even 33% TWW to get a brighter, more acidic coffee, or 100%TWW if I want to tame the brightness. Also, if drinking the same coffee for many days, using different degrees of dilution of the TWW or not diluting TWW, is a tool to control the taste for different brews if you want variation.
GC Water i have used for five years out of a five gallon bottle on my two head Cimbali at home outstanding. Start with almost zero TSD up to 150 works for me
It’s funny to come back a few months after watching this - I switched to Perfect Coffee water and haven’t looked back!
I live in the US and purchased a pack of Third Wave classic profile. I followed the directions and used one packet for 1 gallon of water. I used this water for my pour over recipes. It made the coffee incredibly weak. I think adding just one packet of these minerals resulted in overly soft water. I tried experimenting by adding 2-3 packets into 1 gallon of DI water and the results were much better.
James, great video. I would have liked you to include “ bottle” water in the blind tasting!
That coffee infused shampoo has done wonders for your hair since the last video
Yes. 5 gallon refillable jugs are commonplace in the U.S. Most often, they will be put in a water dispenser machine.
Very informative. Starting to creep over to that rabbit hole
I use Third Wave, Espresso Profile. I picked it mainly because it was the only option I was aware of. I knew my tap water was too hard, and the Reverse Osmosis water we use for drinking would be devoid of anything helpful to extraction!
My sister got me the third wave classic for Christmas. I had my first cup from a v60 this morning. The flavor was quite different from my normal cup. I'm new to the specialty coffee game so I'm not able to describe the differences but it was definitely noticeable. Pretty neat, but not really sustainable for me. It was hard finding distilled water and I don't want to use more plastic.
Man do I love these videos.
Hi James, I'm using the TWW for 3 years already. The TWW give their specific data, I found it in 2 mins via Google. The CEO provided it on a coffee forum.
They use 95ppm Magnesium (by Epsom salt), 45ppm Calcium (by calcium citrate), and 10ppm sodium (pure sodium chloride). Even more specific data is on the forum, including how many g of these substances they use. I dissolve a gallon packet of tww on 5l of RO to make it softer and I get amazing results.