Hey UK water aficionados. Where are you getting distilled water please?
I can’t say I fancy stuff labelled Carplan as I’ve no idea if it’s made or food grade.
As it’s to go in car better it’s I’d imagine not.
I’ve been using Tesco Ashbeck but thought of trying distilled with TWW and maybe using a half dose as seems popular to check of upping my water game is worthwhile. Ashbeck is pretty affordable,
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Thanks
This includes me.
New to speciality I tried lots of what I am sure were great beans in skilled cafes but rarely “got” the flavour notes on the pack.
Sure, I realise that these are cupping notes generally from very experienced tasters. So, OK, they are subtle.
Then I tasted DAK Cinnamon bun and Cream Donut and others like People Possession and YAY there was the flavour. Right there - to MY tastebuds (and nose).
So, those flavour forward beans flattered me whilst satisfying my caffeine addiction.
What I’d been finding in achievable was, all of a sudden, right there - eventually even in my home OXO RB & Timemore B75 brews.
I still find it hard to be consistent with the V60.
So, I’m comparing this to my kinda 10 year craft beer journey. Lemon forward brews seduced me. Double citra. Wow. Some imperial stouts with funky road tar aftertaste please me too.
Then I realised some were simply flavoured. Not achieved by hopping etc. and covering up pretty mediocre beer. And clean proper German style lager appealed once more. Even Brewdog make one.
I’m guessing this journey is not just me - and I feel myself eventually moving towards even version free which is more tea like, geshas, Ethiopian etc.
It was a Rwanda Bwishaza on batch at Bond St Coffee Brighton (that was pretty subtle) that opened the speciality rabbit hole for me a little over a year ago. So different to the long blacks I’d been drinking.
I’m not giving up on funky beans, yet, but I guess the “added flavour / infused” chat on here has got me thinking.
Co-ferments. Yeast inoculation. Thermal shock. All good. Chemical flavours added, not for me.
For sure more transparency about this is needed - and it’s been very well debated on this forum, so I’m not wanting to inspire a new thread on that.
Rather I’m discussing taste preferences and wondering “why” flavour forward beans are so enthralling. For me, I think I worked it out above.
How about you people?