Ok cool, thanks for sharing! A big part of artisanal coffee is that it uses high quality water (usually magnesium enriched after filtering via reverse osmosis

Ok cool, thanks for sharing! A big part of artisanal coffee is that it uses high quality water (usually magnesium enriched after filtering via reverse osmosis iirc) - is there anything you can do to control for this / shitty water at the customer side? If you're brewing with Mg-water then, most of it will be left behind when freeze drying, of course, but water used to rehydrate the coffee will be a big one...