Using RO water as a starting point for recipe water instead of distilled?

Using RO water as a starting point for recipe water instead of distilled?

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Using RO water as a starting point for recipe water instead of distilled?

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Using RO water as a starting point for recipe water instead of distilled?

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Using RO water as a starting point for recipe water instead of distilled?

Using RO water as a starting point for recipe water instead of distilled?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Using RO water as a starting point for recipe water instead of distilled?

I'm curious as to what the consensus of using RO water as a starting point for recipe water is. I know solutions like Third Wave Water are intended to be used with distilled water as a starting point, but I have reasons outside of coffee that I want an RO system, and indeed one is being installed next week. I also know that using pure RO water isn't ideal either.

My area has abnormally high TDS of about 1200mg/l, and a Ph of 8.5. Now, I know TDS by itself isn't really a great measurement since I don't know what solids are actually dissolved. Just by looking at the bottom of my tea kettle clearly water hardiness is much of that, but it's also because I don't know what's really in there that I'd rather just start with a blank slate. I live in an agriculture heavy area and it could totally be nitrates and lead and other things, so I'd rather just get rid of it all and add it the stuff I want back in.

Because of this, buying distilled/filtered water for basically all my coffee/drinking/cooking needs quickly becomes very expensive, hence the RO system.

Now my question is since I'm not starting with distilled water, and there will probably be some TDS left over, does anyone have any experience in making water for coffee starting with RO water rather than distilled? Can I just throw in a packet of TWW in RO water like I would distilled?

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Using RO water as a starting point for recipe water instead of distilled?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Using RO water as a starting point for recipe water instead of distilled?

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