Scott wrote:

> In article >,
> Richard Periut > wrote:
>
>
>>Who says it's worse? You?
>
>
> No, years of research and professional tasters at the SCAA.
>
>
>>IMO, it tastes better. Plus, don't you think
>>RO water gets a nice dose of minerals, et cetera from the coffee? Unless
>>you are used to drinking extremely hard water, I don't think most people
>>can tell the difference.
>
>
> At the Specialty Coffee expo in Boston last year (which I attended), the
> president of Cirqua
> <http://www.cirqua.com/>
> reported that their blind cuppings at SCAA headquarters showed a
> distinct preference for 150 Total Dissolved Solids.
>
> Besides the flavor their add, minerals are also needed to help with
> proper flavor extraction.
>

Scott, as a beer brewer, I have experimented immensely with using water
from my RO unit, and adding various salts of magnesium and calcium, et
cetera. Some beers benefit greatly from simulating certain waters and
their salt contents (attempting to simulate the sources of their
origins. Others do better with plain RO water.

I think, IMO, that Expresso tastes better with plain RO water. Then
again, we are talking subjective points of view. Taste is very subjective.

I have not tried this with American style coffee. My account is only
with expresso. Perhaps if I try to experiment with water with various
hardness / salt contents, I may like these better.

I will experiment with this idea.

Thanks for pointing out very interesting notions.

Regards,

Rich