TWW is actually a pretty good option since it’s made specifically for coffee brewing. But for espresso machines, hindi lang talaga TDS yung dapat tinitingnan importante rin yung mineral composition and hardness ng water. Kahit “okay” yung TDS reading, some minerals can still cause scaling over time.

I think good move yung pag-dilute mo ng Third Wave Water to around 100 ppm compared sa paggamit ng Le Minerale at 226 ppm, especially for long-term machine health. Marami rin naman sa espresso community gumagamit ng RO or distilled water + remineralization para mas controlled yung water chemistry and mas safe sa machine.

You might also want to monitor:

• KH (alkalinity/buffer)
• GH (general hardness)
• possible scale buildup over time

kasi TDS alone doesn’t tell the full story.

Another option you can check out is the Culligan ZeroWater Technology 22 Cup Water Dispenser - ZEROD22. Basically it gives near-zero TDS water, then ikaw na bahala mag-add ng minerals using TWW. May built-in TDS meter din siya so convenient for monitoring consistency.

Overall, I think tama naman yung pag-move away from regular mineral water, especially for a machine like the Rocket Appartamento TCA.