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Recreate famous water profiles using supermarket bottled water
- anfractuosity 5mo agoThere's a process some brewers use to treat water, to make it similar to a well in England, called burtonisation, using various salts
- getcrunk 5mo agoOh great. After never fully grasping tasting notes of food, coffee, wines … now water. Jokes aside this is seriously impressive and makes me want to try and see if I can register them as unique enough. I certainly can taste different water bottle brands difference, but going from that to saying what’s good for x recipe is pretty next level
- deleted 5mo ago[deleted]
- polotics 5mo agoOk, so: """You’re not fighting the water or compensating for it; you’re working with a clean, neutral base that lets the coffee do the talking.""" The author is I think letting something else than coffee do the talking here. Have a brew maybe?
- esperent 5mo agoAre you complaining it looks AI? It might be, but it's also a sentence I might have read on any "choosing water for coffee" article of the last twenty years.
- polotics 5mo agoI was complaining about stilted prose, and indeed a few years back I would just have let it slide. But now it grates more I guess.
- bitcurious 5mo agoWhich is deeply ironic since a few years ago stilted prose would be unavoidable, whereas now it’s more often a result of the choice to not use an LLM to clean up your text.
- qlm 5mo agoto not use an LLM?
- bitcurious 5mo agoPrecisely! There are orders of magnitude more people who are poor English writers (by virtue of being ESL or merely not having the gift) than those gifted at English prose. What we are seeing is not a decrease of quality writing but a compression of the large span of poor writing into a much more narrow mediocre range.
- deleted 5mo ago[deleted]
- polotics 5mo agoI disagree. To really produce maximally stilted prose, on has to have had exposure to much constrained and convoluted ramblings. Nothing says "nouns slogging native" like pomp. English with a foreigner's mistakes is nicer!
- Citizen_Lame 5mo agoEntire project is vibe coded nonsense.
- fishtoaster 5mo agoInteresting! Given the obvious AI-written nature of this, I'd probably want to double-check the math, but it's a neat concept. As a homebrewer, the standard approach is to look up / measure your tap water's profile, buy a few grams of additives (gypsum, calcium chloride, epsom salt, etc), and add them to compensate. But if you don't have your water profile handy, this could work in a pinch. 5 gallons of bottled water is an expensive approach, though!
- ramon156 5mo agoFor anyone that decides to vibe-code these kind of tools, have a generated content vs. manual labour split. This isn't bound to AI-use, even if you scrape factual content, a million and one things can go wrong, so having some kind of checkbox that says "Yes, I have reviewed and verified it is one hundred and fifty percent certainly confidently true, a fact even" forces you to verify what you're publishing is true. A POC is only 10% of the way.
- epgui 5mo agoI’m calling BS on this. Biggish claims that are so vague as to be borderline unverifiable, no scientific basis laid out.
- kibibu 5mo agoThe whole thing is slop. Why x Matters: is absolutely a tell
- ramon156 5mo agohttps://www.wikihow.com/Make-Mineral-Water https://www.wikihow.com/Make-Mineral-Water It's a thing, just a very niche thing. There are fancy walter filtration systems that put minerals back so it's more controlled. I suppose this is useful when you're living in America, where everything is chlorined to death.
- 1317 5mo agohttps://xkcd.com/2982/ https://xkcd.com/2982/
- Arodex 5mo agoYou clearly haven't tasted coffee or tea brewed with hard water. And I don't see why yeast or fish wouldn't be more comfortable in some range of mineral composition than another.
- bsimpson 5mo agoI grew up in the Sierras. We got our water from Marlette Lake. It tasted "correct," like that's how water is supposed to taste, and water from anywhere else tasted wrong/gross. I presume a big contributor to that is familiarity. But still, it makes me curious how that water compares to other sources. I'd be curious to see the water I grew up with broken down on a site like this.
- jaggederest 5mo agoI make my own mineral water - it's surprisingly straightforward. Make a concentrate of whatever you like, add a bit of it into a carbonation bottle, carbonate it, shake, refrigerate, and either consume sparkling or let it offgas. You have to carbonate because (at least in my case) the amount of minerals per liter is too much for them to dissolve on their own, but they generally stay in suspension even when degassed
- anewhnaccount2 5mo agoCare to share some ratios? Where you get the minerals from? Electrolite mix? Won't it explode everywhere if you shake after carbonation?
- jaggederest 5mo agoI buy raw food grade minerals - calcium carbonate, magnesium carbonate, plus salt, lite salt, epsom salt, baking soda. I make about a 40x concentrate (500ml makes 20 liters), I put about 15-20ml in an ~800ml bottle. Make sure you shake it vigorously immediately before use, like literally shake right until you pop the cap off and pour it, or you'll get weak water early and strong water later (it won't dissolve) Recipe is something in this ballpark, no need to be especially precious about it, you won't taste minor variation: 35g CaCO3 15g MgCO3 15g NaHCO3 2g Epsom Salt (MgSO4+7H2O) 1g Salt (NaCl) 1g Lite Salt (NaCl + KCl) You have to carbonate it very hard using something like a soda stream or a CO2 regulator, need it to go well beyond drinkably fizzy to dissolve the minerals (mostly calcium carbonate) It's better to use as cold water as you can get, carbonates are inversely soluble in water based on temperature, so just above freezing (~2C or ~35F), and it'll hold more carbonation.
- anewhnaccount2 5mo agoThanks a lot. I'll definitely be trying this!
- goobatrooba 5mo agoA very strange project. I can see the reasoning to get something familiarly premium from a cheap source, but surely in any developed country your only ever starting point should be tap water. Water that has been bottled months ago and been in (usually plastic) bottles for months can never be better than your local aquifer even if the source is harder. Gets more difficult of course if you are in a big city and your main source is recycled water from the local facility, but even then a little osmosis machine or simple filter will give you a better water than any Don Perrignon or Evian.
- throawayonthe 5mo ago> can never be better than your local aquifer lol getting that fresh water also bottles have the mineral composition labeled, varies for tap water
- rob74 5mo agoIt does vary, but as long as the sources stay the same, the composition will also stay within certain limits. For instance, Munich publishes its water composition. The list combines items that you might find on a mineral water label, like calcium and magnesium, with items that you usually won't find there, like lead (don't worry, it's below 0.001 mg/l): https://www.swm.de/dam/doc/wasser/trinkwasser-analysewerte.pdf https://www.swm.de/dam/doc/wasser/trinkwasser-analysewerte.p...
- kimixa 5mo agoAnd bottled water likely varies by at least a similar amount - they're not testing and re-printing every bottle after all.
- rob74 5mo agoYeah... especially since the source isn't really cheap either. Also, I have never understood how it can possibly make sense to ship water from Fiji to the US, or even from France or Italy to Germany. Local mineral waters may not have as much prestige, but they taste just as good. Actually, that would be a better project: compare the mineral composition of mineral waters to check which local mineral water best matches the taste of an imported brand.
- mrten 5mo agoThe (old) foodblog Khymos has an excel sheet to calculate what salts to add to get different mineral waters starting from the known composition of your own tap water: https://khymos.org/2012/01/04/mineral-waters-a-la-carte/ https://khymos.org/2012/01/04/mineral-waters-a-la-carte/ Trying it out is still on my list; it's not easy to get food-grade necessary salts...
- burnt-resistor 5mo agoWater for pizza crust would also be a good category. I drink DI RO water <1 ppm TDS.
- LeoPanthera 5mo agoI thought this was going to be how to recreate the taste of certain brands of bottled water, and I'm sad that it's not. I love the taste of Fiji water, but I hate buying bottled water. I've often wished I could make tap water taste like Fiji water.
- TrueSlacker0 5mo ago"Let sparkling water stand uncapped overnight to degas before mixing." This doesnt work. The water will taste nothing like the original desired base water profile. When water is carbonated the ph will drop (from say 7 to 4) and even when decarbed carbonic acid is still present from the process. In order to get the desired flavors just a ro water filter and build it back up to the desired profile.
- manwe150 5mo ago[dead]
- BenjiWiebe 5mo agoShould work to boil it to drive out the carbonic acid as CO2.
- mint5 5mo agoThat will drive off the other dissolved gasses, and at least according to some, will make the water taste stale. Coffee heads have told me to use freshly heated and not reboiled water for that reason.
- IneffablePigeon 5mo agoI always thought this was baloney but James Hoffman’s recent video where he steamed water with the steam wand instead of boiling it normally for an americano changed my mind. I tried it and it was a genuinely different tasting drink. Not sure what causes it but different dissolved gases seems plausible.
- mschuster91 5mo ago> Munich water is moderately hard, with relatively high bicarbonate. Uh... moderately? Lol I'd disagree here. Anything touched by Munich tap water will have issues with limescale residue...
- deleted 5mo ago[deleted]
- indianbunghole 5mo ago[flagged]
- amiga386 5mo agohttps://www.waterdictionary.net/water/edinburgh https://www.waterdictionary.net/water/edinburgh > Edinburgh water is hard, with notably high sulphate No it isn't. Where did they get this? > Calcium 100 mg/L Magnesium 20 mg/L Hardness: 332 as CaCO₃ Actual data: https://www.scottishwater.co.uk/-/media/scottishwater/document-hub/key-publications/water-quality/130225waterhardnessdata24.pdf https://www.scottishwater.co.uk/-/media/scottishwater/docume... has five sampling points at https://en.wikipedia.org/wiki/Glencorse_Reservoir https://en.wikipedia.org/wiki/Glencorse_Reservoir (Edinburgh's drinking water supply) Zone Ca mg/l Mg mg/l CaCO₃ mg/l Hardness Glencorse A 10.04 1.31 30.44 Soft Glencorse B 10.36 1.36 31.44 Soft Glencorse C 10.04 1.35 30.60 Soft Glencorse D 10.16 1.35 30.90 Soft Glencorse E 10.06 1.34 30.61 Soft They're wrong by a factor of 10 to 20. How can I trust any other page on the site, if I check one and it's completely wrong?
- card_zero 5mo agoOh, dammit. Unbookmarks It was a good concept. Somebody should make it.
- jmstach 5mo agoWhat it's showing is the water profile historically associated with brewing Edinburgh and Scottish ales, rather than Edinburgh's current tap water profile. But yeah, it should be much more clear about this.
- kylehotchkiss 5mo agoWhere is the southern california water profile? Take water from your sink and vigorously mix in 1 box of sidewalk chalk.
- opengrass 5mo agoMy Thermador has international brew selection thru Home Connect but I've never actually connected it to WiFI.
- mxmilkiib 5mo agooblig ProZD https://youtu.be/4ZK8Z8hulFg https://youtu.be/4ZK8Z8hulFg