Search the Community
Showing results for tags 'soft water'.
Found 3 results
I live in a very hard water area - TDS of 312 when measured just now with a TDS meter. That level of water hardness would kill an espresso machine without very regular - too regular - descaling. I've been using different makes of bottled water - Volvic (TDS of about 110) and I've settled on Asda Eden Falls which has a TDS of about 80. I've measured and confirmed the label TDS measurements with a TDS meter. A TDS of 80 is not soft and will lead to scale build up although with gentle descaling (? citric acid) I'm hoping its not too bad. I'm putting the bottled water through a Brita jug filter and I can get the TDS down from 80 to 74 by doing that. It's such a small amount that it's hardly worth doing. Oddly, the Brita filter can remove about 100 TDS from the tap water to bring it down to about 210 TDS but it has much less of an impact on the bottled water and can even increase the TDS of some types of bottled water (I assume it's something to do with potassium but I'm completely ignorant on these things). Question is - if I don't want to use an artificial water softener (and I really don't), what's the best way of getting not too hard water for use in a heat exchanger espresso machine? I want to get a decent balance between taste and the need for descaling and I don't want to spend too much money on a solution. Asda Eden Falls works out at less than half the cost of Volvic so it may be my best option given that there's no way I can use tap water with a TDS of 312 (or even 210 after a Brita filter has done its thing). The other thing is that when I have briefly tried using hard water tap water (as an experiment) the coffee really did taste far superior to softer water coffee
My Melitta Varianza is telling me "descaling needed". 1. I'm confused as to why this is, I used the supplied water hardness test and it barely even registered on the softest water setting. Also, I know we have ultra soft water as the technician (when installing our instrument autoclaves) said we don't need any sort of filter as the water in Aberdeen is very soft. 2. What should I use for descaling purposes now? 3. What do I do now to prevent the need for descaling in the future?
Hi All Another newbie observation I seem to remeber that if you boil tap water in a kettle than you removes temporary hardness (calcium bicarbonate) and this shows as a cloudy suspension (in my area of chalk downs) This could be allowed to settle and then the resulting water could be used in the Gaggia with less scale problem? Any thoughts Also one could use harvested rain water? It is slightly acidic but would it matter? Any thoughts CheersR R:)obin