Shashin
Well-known member
Roasted dandelion roots make an excellent coffee substitute.When I do make coffee, I mix 50% regular + 50% decaf and I grind the beans.
Great conversation thread!
Kind regards,
Darr
i
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Roasted dandelion roots make an excellent coffee substitute.When I do make coffee, I mix 50% regular + 50% decaf and I grind the beans.
Great conversation thread!
Kind regards,
Darr
And people thought I was joking about that...:toocool::ROTFL:These days I seldom go out without my cupholder as long as I don't have to be too conscious about weight.
Don't any of you bring your coffee on your shoots?
Thanks Will!Roasted dandelion roots make an excellent coffee substitute.
i
Well, it turned out to be a great suggestion, and I thank you for that! The only (minor) downside is that during long exposure, when my coffee is sitting in the cupholder, I'm not able to take it out because of the vibration it'll create :facesmack:And people thought I was joking about that...:toocool::ROTFL:
Beautiful shot of two classics! Does your coffee equipment live in a studio?
This is my home set-up.
Beautiful shot of two classics! Does your coffee equipment live in a studio?
Matt
Well Dave, you have fallen into my area of expertise. I’ve spent my whole career treating everything from residential, industrial to municipal water, both drinking water and wastewater. I assume you are on Atlanta City water...? Here is your water quality report:Well, catastrophe averted somewhat.
In order to provide the coffee experience for the two of us, I decided to initially get the Keurig simply because the coffee(s) I like are too strong for my bride and I can pick up the Bialetti this weekend.
Compromise and caffeine fixed.
Now, I have been reading, and unnoticed that no one mentioned the importance of water! I do not trust tap water... perhaps because of my civil engineering background. We have used bottled water for a long time around the house. But now... microplastics! What to do?
Filtered water?:facesmack:
Well tea is a little different story! I do think tea benefits from purified water like RO water. Do this test we call “The Tea Test” [we in the water industry are not that creative - too much regulation ]Dave,...Excellent post which I have printed out and put on the kitchen wall! I never drink coffee but being English I could not survive without regular tea brews especially when having to concentrate etc. Living in S.E. England near to London our water is vile,....evil tasting and very hard.....We change the all important kettle every year or even more frequently and sand appears around the spout in a couple of days from new!
Just like cameras, there is no "best." I will separate bottled water into four categories:For now... what are the "best/better" choices for bottled water? I will have a zillion questions about filtered and such later.
I think that is a great approach for coffee. As I mentioned above, most coffee aficionados do not recommend RO water without adding back some TDS/minerals. The primary scale concerns are hardness minerals, calcium & magnesium. Iron and manganese are a problem too, but those are generally managed by the local POTW (your city water utility). If you are on your own well, then you at least want to get rid of iron, manganese and hardness, especially if hardness is more than 10 grains / 170 mg/l. Not just for coffee, but for the general benefits around the house.Dave and Dave,
I used filtered water (not purified), but I add some Potassium Carbonate so get a low, but nonzero, TDS for coffee taste. My steam boiler was scale-free after 10 years of use.
I claim no expertise, but this is what the coffee site I trust advises. If I should switch to RO, I will. I guess.
Matt