Tody vs large cold drip

[peter]

When I first installed my RO it was down around 4-5ppm, but now it runs around 18ppm.

To Erik's question, about solids (minerals) in water, the only time I've seen that come up is with regard to espresso.  I doubt it would make much difference in cold-brewing methods.

Maybe I should do an experiment using both my RO water, and the conditioned water going into my Vivaldi...

[az erik]

For my Vivaldi I have a Kinetico 4060s w/ 75 #'s of carbon block, filtering Chandler tap water, which constantly has high arsenic levels. My RO taps off this through 3 sediment filters -> membrain -> coconut post filter. I think the sweetness I get from the coconut post whatever helps 'flavor' whatever I drip or press at home. I guess I have a very fast and easy way to test between the two if I use hot water from the S1. But I'm pretty sure the S1's boiler adds a little brass flavor. so it would be a bit harder to tell, I could add a T pre Coconut or pre S1. The water filters at work are out of my control and always bad so it's not really a good test bed.

[Tex]

When I first installed my RO it was down around 4-5ppm, but now it runs around 18ppm.

To Erik's question, about solids (minerals) in water, the only time I've seen that come up is with regard to espresso.  I doubt it would make much difference in cold-brewing methods.

Maybe I should do an experiment using both my RO water, and the conditioned water going into my Vivaldi...

Yeah, but who're you going to get to cup it to tell if there's a difference?

[az erik]

Hopefully someone who knows how and has a spoon:)  BTW how would one cup a cold brew? Though a straw?

[peter]

My filter setup for espresso has the carbon/sediment filter, plus a softening cartidge which leaves some minerals, and then goes to a pressure regulator on which I added a ball valve for drawing water to test the softness.  That way, the water hasn't gone through the Vivaldi's boiler.  Who knows if once-heated water get shifted in flavors, but I'd avoid that variable for this highly scientific experiment. 

[Tex]

Peter pays close attention to the details.

[John F]

Exactly like testing brewed coffee TDS it depends precisely on what those S's are.

But as far as I know I'm the only one beating that point to death when it comes up on gold cup testing.

4, 11, 29, or 228 ppm of some things in water and would hardly know or care. Other things might turn your water to junk in a hurry.