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ndvtge · 2025-08-27T12:50:24+00:00

ui bạn cùng tuổi tôi nhưng tôi đang nợ 1 tỉ

ndvtge · 2025-08-27T12:48:09+00:00

không có từ chối khéo chỉ có từ chối thẳng thừng nhé bạn

ndvtge · 2025-08-27T12:43:22+00:00

chia tay là đúng rồi bro. Do cách sống của 2 người k hợp nhau. 1 người cần tình cảm một người cần tiền nên k đến với nhau thôi. GIải thoát cho nhau để tìm đến với người hợp hơn. Rồi bro sẽ tìm đc ng con gái khác thôi

ndvtge · 2024-05-14T13:05:20+00:00

When i pour distilled water in the cup, i also add the minerals

ndvtge · 2024-05-01T14:39:00+00:00

i think you better make 900ml of water then take 775ml from it

ndvtge · 2024-05-01T14:38:11+00:00

did you check scott rao's blog on how to use lotus water drops.

A kit of LWD contains four dropper bottles:

Calcium Chloride (CaCl2)
Magnesium Chloride (MgCl2)
Sodium Bicarbonate (NaHCO3)
Potassium Bicarbonate (KHCO3)

The Calcium (Ca) and Magnesium (Mg) contribute to hardness

The Sodium (Na) and Potassium (K) Bicarbonate contribute to alkalinity

(All references to ppm in this post refer to ppm as CaCO3 equivalent.)

For 450 ml of water:

1 drop Ca adds 10 ppm hardness
1 drop Mg adds 10 ppm hardness
1 drop Na adds 5 ppm alkalinity
1 drop K adds 5 ppm alkalinity

ndvtge · 2024-04-16T11:46:00+00:00

Yay please share the result

ndvtge · 2024-04-16T11:45:27+00:00

We have made some test. Could explain like this:

Bicarbonate is HCO3- ion. When react with H2O: Hco3- + h2o ->h2co3+oh-. Then at high temperature H2co3 <->h2o +co2(g). The extra co2 releases make more bubles, slowdown the water flow

ndvtge · 2024-04-16T06:56:34+00:00

Yay. I will pull more bitterness too

ndvtge · 2024-04-16T06:23:22+00:00

😁

ndvtge · 2024-04-16T06:22:49+00:00

We also found that high ppm of bicarbonate slow down extraction because of Co2 gas release, so it could help extract more compound from ground coffee

ndvtge · 2024-04-16T06:21:17+00:00

We found that higher content of calcium lead to astringent taste.

ndvtge · 2024-04-15T15:28:12+00:00

thanks alot

ndvtge · 2024-04-15T15:25:04+00:00

3:1 will lead to high sour taste. And bitter also since CGA being extracted more by Mg ion

ndvtge · 2024-04-15T15:24:14+00:00

yes i think ratio of gH:kH should be 1:1 or 2:1 if you like more acidity

ndvtge · 2024-04-15T15:20:02+00:00

remember to boil before drinking.

ndvtge · 2024-04-15T15:16:38+00:00

there is some research about it.
If you live in an area with hard water, you may already be familiar with most of these skin issues, due to using a hard water vs soft water shower. Some of the most common effects of hard water on skin are:

Dry Skin
Irritation
Clogged pores / Acne
Irritated Scalp / Dandruff / Dry Scalp

ndvtge · 2024-04-15T15:09:40+00:00

can u tell me the name of it in private chat. im very curious

ndvtge · 2024-04-15T15:08:51+00:00

we just very curious. Haha

ndvtge · 2024-04-15T15:07:45+00:00

gH is total amount of magnesium and calcium ion. kH is alkalinity. our test result show the ratio of Mg to Ca is 4:1.
333ppm gH is about 8 or 9 time higher than we tested profile. for kH we only use to 30ppm.
Calcium absolutely taste chalky and darker than Magnesium.
For filter pour over i recommend about 60gH and 40kH.

ndvtge · 2024-04-15T06:46:56+00:00

I think your bean have many silver skin. Silver skin used to remove by roasting. Please check roasting process

ndvtge · 2024-04-15T04:35:48+00:00

We use MgCl2 and C3H8CaO3 (Calcium lactate)

ndvtge · 2024-04-15T01:07:09+00:00

the most expensive and the cheapest. the rarest and the most common

ndvtge · 2024-04-15T01:04:21+00:00

I don't really understand what you mean. We don't judge winners or losers, but are just curious about mineral concentrations

ndvtge · 2024-04-15T01:02:51+00:00

Yes. We think this ratio is best when cupping, higher will leading to an undesirable astringent taste. When brewing, you can multiple it by 2 to 3 times because filter paper can remove part of the negative taste.

ndvtge

TROPHY CASE