I've been using peak, but I think my water's a much better case for remineralization (super high carbonate, super low cations), so peak has only helped marginally. Their filters are pretty hit or miss too, depending on when they were made/recycled. Some do actually hit their stated 2 month life span, some barely scrape 1/3rd of that.
Great comparison! Really liked the the tip on adding one satchet per 5 liter demineralised water instead of 3.8. It's quite a hassle removing 1.2 liters from the jug and storing it in another container😅
the uk packaging for 3rd wave water is in litres, and says one sachet for 2l, i am wondering if the mineral recipe has changed, because you guys using one sachet for 5l seems like to long of a ratio? Am i mistaken?
@@coffeewithapril Ty for your reply. So far the packaging i have seen here in the Phils for distilled is 6 or 7L. I will follow your suggestion and just do some storing. Thanks too for all your videos. Im learning a lot.
Just wondering, if your baseline is, thirdwave at 142 ppm, why did you compare it with the peak at 70 ppm. From my POV it would make more sense to adjust the peak to a ppm close to the ppm of thirdwave or vise versa? Was it that you couldn’t get the peak to produce a ppm over 70? Wouldn’t love to hear your reasoning and maybe I can apply it to my own bar. Cheers
Peak highlights the acidity because the Buffer is lower than 3rd wave water. It would be interesting to set the peak to the same TDS and compare again. Also interesting to know which water you use for QC and defining your roasts.
Agreed, however, Peak doesn't allow us to achieve the same TDS. What we did now was to compare the best version we have achieved with PEAK vs the best version we have achieved with the Third Wave.
How about mixing the peak water on a higher tds level (i.e. 200) with distilled/osmotic water and a 100tds yield? Btw this tds tool has only one operation factor, with another factor you would have 30 more!
Seems that the comparisons are not comparing the same things - peak is just PPM for water hardness/softness without knowing what minerals are in the PPM, while third wave has a known chemical makeup which doesn't change and the PPM can be manipulated by the amount of chemical used to get to a certain PPM?
Hello! I have the peak filter and when making coffee the results are satisfactory but when tasting the water by itself still has a lot of tap water taste (close to not filtered tap water). Do you experience the same or there might be something wrong with my peak filters?
Peak's dialling system essentially mixes an amount of the original water with the wiltered water to try and hit a ppm 'goal' so, you're probably just tasting the original water in there
I've been using peak, but I think my water's a much better case for remineralization (super high carbonate, super low cations), so peak has only helped marginally. Their filters are pretty hit or miss too, depending on when they were made/recycled. Some do actually hit their stated 2 month life span, some barely scrape 1/3rd of that.
Great comparison! Really liked the the tip on adding one satchet per 5 liter demineralised water instead of 3.8. It's quite a hassle removing 1.2 liters from the jug and storing it in another container😅
You guys should also check out Aquacode
Does it make a huge difference if the Third Wave Sachet was mixed 1:5L vs 1:6L or 1:7L? How so?
Excellent video and I'm curious how the dilution of the tww recipe has helped?
Great Video, once again!
is it an appropriate filtration choice for espresso machines?
the uk packaging for 3rd wave water is in litres, and says one sachet for 2l, i am wondering if the mineral recipe has changed, because you guys using one sachet for 5l seems like to long of a ratio? Am i mistaken?
Does it make a huge diff mixing the Third Wave Sachet 1:5L vs 1:6L vs 1:7L? I have yet to get a TDS meter
Yes.
@@coffeewithapril Ty for your reply. So far the packaging i have seen here in the Phils for distilled is 6 or 7L. I will follow your suggestion and just do some storing.
Thanks too for all your videos. Im learning a lot.
Can you recommend which distilled water you use and where to buy it in Copenhagen?
Matas is selling 5L jugs.
If you use 1 capsule per 5 liters, then what is the recommended recipe? 1 capsule per 1 liter?
1 capsule per 1 gallon
Just wondering, if your baseline is, thirdwave at 142 ppm, why did you compare it with the peak at 70 ppm. From my POV it would make more sense to adjust the peak to a ppm close to the ppm of thirdwave or vise versa? Was it that you couldn’t get the peak to produce a ppm over 70? Wouldn’t love to hear your reasoning and maybe I can apply it to my own bar. Cheers
Yes, however, peak is not specific enough for us to get that result. We instead compared our best version with TWW vs the best version of Peak.
I had the same question :)
Would you recommend the same ratio (1 sachet to 5ltr) for their espresso water? Thanks!
Yes.
Peak highlights the acidity because the Buffer is lower than 3rd wave water. It would be interesting to set the peak to the same TDS and compare again. Also interesting to know which water you use for QC and defining your roasts.
Agreed, however, Peak doesn't allow us to achieve the same TDS. What we did now was to compare the best version we have achieved with PEAK vs the best version we have achieved with the Third Wave.
Can you compare it to the Aquacode Brewing water?
@@kaheldan We will try to fix that.
How about mixing the peak water on a higher tds level (i.e. 200) with distilled/osmotic water and a 100tds yield? Btw this tds tool has only one operation factor, with another factor you would have 30 more!
@@johannesscheiber3193 true, we use numbers just as a guide. The challenge with the Peak and TWW is that you can't be very exact in your dialing in.
Seems that the comparisons are not comparing the same things - peak is just PPM for water hardness/softness without knowing what minerals are in the PPM, while third wave has a known chemical makeup which doesn't change and the PPM can be manipulated by the amount of chemical used to get to a certain PPM?
Have you seen our latest video on water? That is more detailed.
Does third distilled water with third wave water powder also stop your espresso machine from getting build up/avoid scaling ?
They have an Espresso version that should work well with your machine.
Hello! I have the peak filter and when making coffee the results are satisfactory but when tasting the water by itself still has a lot of tap water taste (close to not filtered tap water). Do you experience the same or there might be something wrong with my peak filters?
Yes.
Peak's dialling system essentially mixes an amount of the original water with the wiltered water to try and hit a ppm 'goal' so, you're probably just tasting the original water in there