A 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.
Interesting! 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!
For 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.
I 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
I 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.
Oh 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
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.
A 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.
The (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/
Trying it out is still on my list; it's not easy to get food-grade necessary salts...
Interesting! 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!
For 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.
I 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
Care to share some ratios? Where you get the minerals from? Electrolite mix? Won't it explode everywhere if you shake after carbonation?
Ok, 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?
Are 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.
I 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.
Oh 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
I’m calling BS on this. Biggish claims that are so vague as to be borderline unverifiable, no scientific basis laid out.
The whole thing is slop.
Why x Matters: is absolutely a tell
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.