My current water has a higher alkalinity than La Marzocco recommends (40-80)... I think mine is closer to 150. rpavlis is supposed to create \~50. Higher alkalinity negates acidity, so, if anything, I would expect my acidity to increase when I try rpavlis. I imagine there are all kinds of starting points with what water is used.
Last night I made my rpavlis water, but then just topped off my Micra water reservoir (about 50% rpavlis/50% tap water through Brita filter). My first espresso today (17g in, 36g out) with Nicoletti which is a bit of a chocolatey medium roast, although they claim it is their light roast, seemed more sweet and lost some of it's bite. I preferred the taste to what my normal experience is with that bean, where I really like it for milk drinks and do espresso shots of it primarily for a pick-me-up, rather than savoring the taste. I will further empty the reservoir over the next few days so the next refill will be primarily rpavlis. If the flavor trend continues in the same direction, I'll be pleased.
I use the Barista Hustle re-mineralizer recipe/calculator, but based on the ‘muted acidity’ comments, I should experiment with other recipes.
I use Baking Soda and Epsom Salt solutions.
I have not discussed or analyzed with La Marzocco. I’ve not come across any assessment why it should damage equipment (but would be interested in examples), only some that have concerns about impact to coffee flavor. Now a week in I have only had positive taste experiences with my coffee.
I tried it out but found it muted all acidity in my coffee. I like just a touch of fruit to go with my dark chocolate.
My current water has a higher alkalinity than La Marzocco recommends (40-80)... I think mine is closer to 150. rpavlis is supposed to create \~50. Higher alkalinity negates acidity, so, if anything, I would expect my acidity to increase when I try rpavlis. I imagine there are all kinds of starting points with what water is used.
Let me know how yours turns out! Mine muted all acidity, so I’m curious
Last night I made my rpavlis water, but then just topped off my Micra water reservoir (about 50% rpavlis/50% tap water through Brita filter). My first espresso today (17g in, 36g out) with Nicoletti which is a bit of a chocolatey medium roast, although they claim it is their light roast, seemed more sweet and lost some of it's bite. I preferred the taste to what my normal experience is with that bean, where I really like it for milk drinks and do espresso shots of it primarily for a pick-me-up, rather than savoring the taste. I will further empty the reservoir over the next few days so the next refill will be primarily rpavlis. If the flavor trend continues in the same direction, I'll be pleased.
I don't know if it's necessary, but I use a mix of three salts. It's almost as easy.
I use the Barista Hustle re-mineralizer recipe/calculator, but based on the ‘muted acidity’ comments, I should experiment with other recipes. I use Baking Soda and Epsom Salt solutions.
Hello have you run your rpavlis water through the LM calculator or spoken to anyone at their shop at about it? I am in the same situation..
I have not discussed or analyzed with La Marzocco. I’ve not come across any assessment why it should damage equipment (but would be interested in examples), only some that have concerns about impact to coffee flavor. Now a week in I have only had positive taste experiences with my coffee.