Hey, thanks for the great video! One thing that I'd like to mention is that there have been a couple studies done on the effect of minerals on extraction, and it turns out that mineral content of the brewing water does not have an effect on the extraction itself. Rather, the minerals in the water (calcium, magnesium, bicarbonate) change the way in which we perceive the extraction. This basically means that you could brew one espresso with distilled water and another with very hard water (>300 ppm) and even though their taste will be wildly different, their extraction percentages will be around the same. I think one interesting experiment that I'd love to see is to brew an espresso, V60, etc. with very low TDS water (like Luke's tap water) and add different minerals post-brew to modulate the flavor profile of the coffee. You can make individual concentrate solutions of magnesium sulfate (epsom salts), calcium citrate, and sodium bicarbonate (baking soda) in individual dropper bottles and add certain amounts of each to the espresso and see how it changes the flavor. This is pretty much what those Third Wave Water packets do for you, but making your own concentrates gives you a lot more control over the flavor and allows you to experiment.
@ArtistiCoffeeRoasters
7 ай бұрын
Hmmm so extract the same but add flavour post the extracted liquid to see the variety? Interesting 🤔 cheers luke
@takerunishi
7 ай бұрын
@@ArtistiCoffeeRoasters Yeah pretty much but I think this sort of experiment is better to do as a cupping because I hear that distilled water isn't the best for an espresso machine boiler and I'd say that it would be easier to get a consistent extraction with the immersion brew. The way I do it is set up the cupping in three separate bowls and brew all with distilled water and then add a couple drops from the dropper bottle concentrates to see how magnesium (hardness), calcium (hardness), and alkalinity (buffer) separately affect the flavor in the cup. I think it's really cool to see how much difference each of these parameters can make on the how the coffee tastes. I'd be really interested in watching a video on your findings/thoughts!
@Pyr0tube
5 ай бұрын
Great video. I’ve been on a journey recently trying out loads of water recipes for espresso. The TWW Espresso profile swaps out chlorides to avoid corrosion risk in espresso machine boilers. You’ll never need to worry about descaling or corrosion with this water! Pretty good! Also, to clarify, the minerals in any water merely change how our tongues perceive the coffee flavours, they don’t actually change anything about the extraction chemistry. An old study claimed that the minerals were actually altering how the extraction works, but that’s been disproven more recently. You can actually brew with pure distilled water and then add a few drops of mineral concentrate to the cup afterwards and end up with the same effect as using something like Third Wave Water.
@Conservator.
7 ай бұрын
I would really like to see you do blind tests with two or three people. It’s very very difficult to taste unbiased when you know what sample you’re tasting.
@ArtistiCoffeeRoasters
7 ай бұрын
Sure, we will in future, we just were so supprised in this honest fun test, cheers luke
@zeltwood...
7 ай бұрын
@@ArtistiCoffeeRoasters Just went to the comments to write the same one as Conservator. I really appreciate you spending your time to test the water! I've been interested in Third Wave. Would love to see blind testing to be certain ♥
@andyman820
7 ай бұрын
Unreal you post this 10hrs before I ordered a box. Wild
@ArtistiCoffeeRoasters
7 ай бұрын
I read your mind! And filmed it 5 months prior 😂 enjoy!! Let us know your results. Cheers luke
@BenFr0st
7 ай бұрын
Hi Artisti, I have been watching many of your videos recently and I am wondering what dine-in cups/glasses you are using for your cafe? Thanks.
@ArtistiCoffeeRoasters
7 ай бұрын
We have a full video coming very soon on our crockery as we get this a lot. We use acme in porcelain and duralex in glass. Cheers luke
@BenFr0st
7 ай бұрын
@@ArtistiCoffeeRoasters Thanks Luke!
@lyleallan5124
7 ай бұрын
I have been using Third Wave in distilled water. I had read somewhere (and can't find it now), that pure distilled or very low TDS water is not good in an espresso machine as it can leach out some of the metal of the fittings.
@ArtistiCoffeeRoasters
7 ай бұрын
Hmm. Only if it had a bad PH the yes.
@JohnNy-ni9np
6 ай бұрын
So basically you add Epsom salt, Sea salt and Kettle scale to your coffee !
@Tomdjc
7 ай бұрын
Hi, Thanks a lot for this very helpful video.
@ArtistiCoffeeRoasters
7 ай бұрын
Glad it was helpful!
@JeronimoJGC
7 ай бұрын
I thought that to use Third Wave Water packets you needed to use it with Distilled Water only
@ArtistiCoffeeRoasters
7 ай бұрын
Yes, but my water is pretty much distilled
@danielboudreau6680
24 күн бұрын
This isn’t exactly rocket science, but rather very basic water chemistry. Distilled water is very pure without minerals. All you need is a PH buffer such as Sodium bicarb or Potassium bicarb. Then you need calcium or magnesium hardness via a sulfate, citrate, chloride or carbonate. Then you can align general hardness and alkaline hardness with whichever recipe you choose such as SCA specifications from the SCAA 2009 handbook. Third wave water is charging dollars for pennies worth of salt and very basic chemistry. If you prefer to not waste your money, it is over 100x cheaper to do it yourself. Link to recipes and instructions in reply.
@danielboudreau6680
24 күн бұрын
Barista hustle’s website has recipes with clear cut instructions on how everything works with water chemistry. I had linked directly but youtube removes links in comments.
@nickkom7866
7 ай бұрын
Interesting video. What is the TDS of the water you are using in your coffee shop(s) ?
@ArtistiCoffeeRoasters
7 ай бұрын
I think it’s about 180-190
@chefwellness
7 ай бұрын
I think your suppose to use distilled water
@ArtistiCoffeeRoasters
7 ай бұрын
Yes, distilled water has a tds of .05 That's because it's stripped of important minerals like calcium, sodium, and magnesium that give tap water its familiar flavor. What's left is just hydrogen and oxygen and nothing else is left. My water is only 18 so a very close reading. Tap water is 185 hence the difference. Cheers luke
@KellyanneGill
7 ай бұрын
Are you going to be atocking this product
@ArtistiCoffeeRoasters
7 ай бұрын
Maybe, we need to talk to them
@KellyanneGill
7 ай бұрын
@@ArtistiCoffeeRoasters ok
@Kats072307
5 ай бұрын
Is this video sponsored by Third Wave Water ? Or this is your biased opinion ?
@greysuit17
7 ай бұрын
It does but Lotus Water is better with the right recipe.
@ArtistiCoffeeRoasters
7 ай бұрын
Yes it’s a similar process from another supplier. Better by brand? Marketing? Taste? Or science? Oh boy that’s going to cause a stir in the water. (Pun intended)😂 cheers
@greysuit17
7 ай бұрын
@@ArtistiCoffeeRoasters purely by you are in full control of the water composition. You can make your own recipes or use the ones on their website. It has a dramatic impact on flavor. Some recipes work better with certain coffees than others. Third Wave is an easy use it and forget it kind of product. Your water will always be better than filtered or tap water. If you like to tinker and really want to finesse all your coffee has to offer Lotus water allows you to do that. You get to be in full control of all the parameters. It’s just better by default by allowing the brewer to be in control and by taste most definitely. Some people will feel it’s gone too far and won’t even want to mess with it. Once you realize water is the #1 factor on how good your coffee can be you really won’t want to go back to what you were doing prior. It’s pretty amazing though to have the same coffee brewed with two different water compositions and getting two different flavors. I’ve done tests on it with groups of people and they never believe it’s the same coffee.
@danielboudreau6680
24 күн бұрын
Several years ago I saw a post from Third Wave Water (TWW) that indicated the mineral content for each packet of the original Classic profile. He indicated " for those who are wondering what is in it...each capsule is a total of 1.5 grams: 1.1 grams of Magnesium Sulfate (Epson Salt) .3 grams of calcium Citrate .1 grams of Sodium Chloride (table salt) Back in 2021 | emailed TWW and asked about the difference between the Dark Roast Profile and the Classic Profile. The response indicated "Dark uses sodium Bicarbonate instead of Sodium Chloride. This will act as a buffer and help highlight some of the tasting notes found in darker roasted coffees such as caramel and chocolate. Barista hustle’s website has recipes with clear cut instructions on how everything works with water chemistry. KZitem deletes links in comments so you’ll have to google it.
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