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Hi All I am toying with the idea of installing the Bestmax Premium filter cartridge under my sink. I have Oxford water that is hard as nails (around 220 CaCo3) What I dont understand is the mooted boost it gives for Magnesium whilst claiming also reduce carbonate hardness. Wouldnt the additional Mg cause scale, offsetting any Calcium ion exchange? Is this really about a tradeoff between a) better tasting water (with the additional Mg) as opposed to b) ensuring 'boiler safe'. In other words, you can have one, but not really both? If there is anyone who has the Bestmax Premium installed I would be interested to understand whether temporary hardness has also been reduced. Or views from any water gurumiester Many thanks
Hi, After much deliberation I have just installed the BWT Bestmax Premium water filter kit onto my water supply. I did a drop test of my water before and after, as well as a bottle of Volvic. These were the results (TH=Total Hardness, KH=Carbonate Hardness): Water supply: TH 12 drops = 214ppm, KH 7 drops = 125ppm Water supply with filter: TH 7 drops = 125ppm, KH 5 drops = 89ppm Volvic: TH 4 drops = 71ppm, KH 3 drops = 53ppm I can play around with the bypass setting (which determines how hard it filters the water), but I couldn't resist making a brew straight away. I applied the same recipe for the Rave LSOL that I've been using all week on the Kalita Wave and the flavour was considerably improved. It has taken some of the rough edges off it and the desirable flavours are much more pronounced. In terms of espresso, 89ppm KH is possibly pushing it a bit in terms of scale. I will report back when I've done a few more brews at various bypass settings, but initial impressions are very positive.
Hi all, Wonder if you could help, I'm looking for a decent plumbed in water filter. 1) must remove scale and chlorine and 2) added bonus - adds magnesium. I see that BWT BestMax seem to do both 1 & 2 (inc chlorine) - are there any other brands I should be considering? Coffee machine side is a basic 3/8 washing plumb in connector. Any advice/quotes appreciated!
Hi all Up until now I've been using large bottles of water, Ashbeck or similar, for my Sage (Breville) Dual Boiler 920 and a counter top Britta jug for all other cooking and consumption as we live in a hard water area. 3 weeks ago I installed a BWT BestMax Premium and a 3way tap to replace the Britta and bottles for all our cooking, drinking and for the DB. I have digital TDS meter and was measuring the results of the water, but was disappointed that it didn't drop that much. Bottled: TDS = 70ppm Water supply: TDS = 340ppm Water supply with BWT: TDS @1 = 270ppm TDS @0 = 240ppm I'm aware that the TDS is for all mineral content, not just the calcium, but still I was expecting it to filter more than it did. I spoke to BWT and after a long chat with one of their guys they were saying that there needs to be a mix and for 340ppm (19°d) tap water that would be about 1 or 2 on the BWT cap for equipment that heat water >95C On the back of the book that came with the BWT there is a chart for recommended cap/blend settings for the filter depending on water hardness. Right enough, for boil/steam water the recommended cap setting is @1 The reason being that the ion exchanger in the BestMax will take the calcium out of the water and replace it with magnesium, but if I have it at 0 then too much of the calcium is removed. He said that the magnesium will cause the coffee to over extract due to the molecular structure... the example he said was that calcium grabs the coffee with one hand, magnesium grabs it with two hands. A week or so later I got an API GH&KH water test kit for a more detailed breakdown and the results I got were: Bottled: None to test with Water supply: GH 18 drops = 320ppm, KH 12 drops = 214ppm Water supply with BWT @1: GH 12 drops = 214ppm, KH 5 drops = 89ppm Even though that's the recommended settings and the guy from BWT explained that it needs a mix for better extraction and flavour and that I should still de-scale annually, it still seems that the KH is a bit on the high side. Without having the bottled water to test, I can't compare. So - putting out to the more experienced of you, is the KH within tolerance for the long term health of my machine and for good coffee extraction or would you recommend going back to bottled?