Scott wrote:

> In article >,
> Richard Periut > wrote:
>
>
>>True, but I use RO water which is not distilled water. The latter has a
>>conductivity of 0 microsiemens, while RO can range from 18 to 25
>>depending on membrane integrity. Just enough hardness for my cooking and
>>brewing and hobbies.
>
>
> Though converting microsiemens to ppm is difficult, that's about 9-11.5
> to 12.5-16 ppm, far short of the SCAA standards of 100 to 200 ppm.
>
That's their standard for taste. The polemic here is regarding the
effects of RO water on coffeemakers and expresso makers.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero