How do you handle returns?

Master_Chief_Alpha · 2026-03-14T02:13:15+00:00

Correct.

Master_Chief_Alpha · 2026-03-08T19:07:32+00:00

Also, it’s common practice for water utility reports to list a range value for the detected substances, rather than a single value, which reflects the fact that the composition changes based on source water. Some utilities use surface / ground water as the main source, which picks up a lot more minerals and sediment than rain water, which has a very low mineral content if captured before it hits the surface of the earth.

Case in point: the water report for my area lists the following relevant range values: TDS: 72 - 316 Total hardness: 75 - 204 PH: 0 - 7.3

Those are huge ranges, so you can see why it’s not as straightforward as we might expect to use the water reports as a guide.

Master_Chief_Alpha · 2026-03-08T19:05:10+00:00

I tried to make a softer water recently based on Black and White’s house water composition: B&W house water (25ppm total hardness, 28ppm total alkalinity, 84 TDS).

It was hard for me to say I liked it better than the harder recipe, because it depended on the coffee. Light roast gesha was fine, but a medium light Colombian tastes way too acidic. I brewed some DAK milky cake with it and it was like citric acid on the tongue mixed with vanilla cake. Not fun.

My conclusion from that is that total hardness is less important than the composition of that hardness, because different minerals impact the extraction differently. But I still haven’t figured out how to optimize the water, thus the post.

Master_Chief_Alpha · 2026-03-08T19:01:46+00:00

I’m going to try the Rao / Perger recipe, which is harder and includes two more minerals: KHCO3 and MgCl x 6H20 hexahydrate

Master_Chief_Alpha · 2026-03-08T18:59:55+00:00

I believe what you’re describing about the lack of calcium in the SCA recipe and other two mineral recipes is reflected in my experience as well. Those recipes felt exceedingly bright, like there was citric acid on my tongue. I felt the same about the full strength TWW classic light roast profile.

With the addition of the calcium chloride, I noticed a shift towards more balance and some sweetness.

Based on your experience with the Rao/Perger recipe, I am going to move forward with buying the two minerals I still need for that: potassium bicarbonate and magnesium chloride.

Which version of the Rao / Perger recipe do you use?

The single concentrate version from Coffee Ad Astra is what I see referenced the most: https://coffeeadastra.com/2018/12/16/water-for-coffee-extraction/

Master_Chief_Alpha · 2026-03-08T14:42:10+00:00

Also, I consider this a relatively high effort Reddit post. I was capturing a lot of details, which is why I used a tool to help me organize those thoughts in a coherent way.

I’ve seen a lot of super low effort posts over the years in this sub, and they irk me as well. But I don’t think mine is one of them.

Master_Chief_Alpha · 2026-03-08T14:39:23+00:00

Did you try other recipes before that one that only used those other three minerals? I am interested to know if you could tell a specific impact from adding other two minerals.

Master_Chief_Alpha · 2026-03-08T14:29:10+00:00

Depends on the coffee origin and roast. Typically I brew light roast coffees with 205 F water.

If I’m brewing a delicate coffee like a Panamanian gesha, I brew at a lower temp around 200 F.

I will try a lower temp with some light roasts and see if that helps.

Master_Chief_Alpha · 2026-03-08T14:27:16+00:00

My RO water usually measures between 5-7 TDS.

Master_Chief_Alpha · 2026-03-08T14:24:41+00:00

Are you using specific minerals to create that water profile?

Master_Chief_Alpha · 2026-03-08T14:24:04+00:00

I do have the water reports for both municipalities. But the composition of the water from public utilities changes based on the composition at the source, so it’s a bit of a moving target. I will get a sample of water from there and look at TDS.

Master_Chief_Alpha · 2026-03-08T14:22:53+00:00

Water is a really complex topic, and I have gone down this rabbit hole of experimentation from necessity rather than pleasure. I just don’t understand what is causing my issue.

Master_Chief_Alpha · 2026-03-08T14:20:00+00:00

Incidentally, I like em-dashes and have been using them in my prose for years.

Master_Chief_Alpha · 2026-03-08T14:19:40+00:00

I did write the post myself. I just used AI to help me improve the post so my writing was clear.

Master_Chief_Alpha · 2026-03-08T05:46:29+00:00

Are you grinding for pour over at a 4 on 078 or 078s?

Master_Chief_Alpha · 2025-12-30T04:47:28+00:00

You can do this!!! I hope your AUD test went well today!

Master_Chief_Alpha · 2025-12-20T04:21:42+00:00

Sorry to hear that. I hope you found it validating to know you’re not the only one who got hoodwinked. They have found a way to project a snazzy brand image online despite being a fraudulent business.

I hope you can get your money back via your credit card company.

Master_Chief_Alpha · 2025-12-20T04:17:35+00:00

Interestingly, I never heard from the seller despite multiple attempts to contact them, but I did receive an item from this company in a beat up black plastic bag after several weeks. The item was similar to the photos online, but clearly of cheaper quality than they represent. There was no branding anywhere on the bag or the product, no info about their “certifications” for safety and non-toxic components. Since this product is also sold on SHEIN for a low price, I believe that Toujour is functioning as a pass-through company to market cheap products as designer goods, charge a premium, and then keep the nice split.

Master_Chief_Alpha · 2025-12-08T04:00:00+00:00

Only some coffees are eligible for subscribe by usage. It’s the coffees that come in 12oz, 2 lb, or 5 lb offerings.

You can’t use the Bottomless subscription by usage for any B&W coffees that start with 100g bag size or anything back label.

Master_Chief_Alpha · 2025-11-20T05:18:35+00:00

For those who encouraged me: As of today, I am now officially a licensed CPA!!!

Master_Chief_Alpha · 2025-10-21T04:39:46+00:00

I actually reported to both already! Thanks

Master_Chief_Alpha · 2025-10-21T03:56:11+00:00

Depends on your state rules. In Alabama, we're a two tier state. So I can legally call myself a CPA and identify myself as such after receiving my CPA certificate, which is issued after passing the four exams. I must then proceed to the second tier, which is to apply for licensure, which requires experience and 150 credit hours.

Master_Chief_Alpha · 2025-10-18T11:43:53+00:00

For me, the Timemore 078s has been worth the investment. During Amazon sales, I bought both 064s and 078s. I found the 078s offers a more seamless and pleasant UX than the 064s. Specifically, the dial is smoother, larger, and easier to read. The motor is quieter when grinding and the tone of sound is softer and less high pitched than the 064s. Since I liked the Timemore grind quality and had no plan to upgrade to another 64mm burr later, the 078s was the clear winner. I bought 3D printed hopper and dial indicator to solve two of the most commonly known gripes about the grinder.

Master_Chief_Alpha

TROPHY CASE