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Water for the coffee

In my last blog post—Improving home brewed coffee—I suggested Himalayan pink salt to minarlise water. It was a very crude method and results were inconsistent.

Recently, I found a method by Barista Hustle to induce different hardness and alkalinity to RO purified water. The key two ingredients are Baking soda and Epsom salts, which are easy to get from supermarkets. Also, they are very cheap (less than ₹100 or $2).

From list of recipes I prefer ‘Recipe 5—Rao Water’ for my coffee.

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