Recipe water: yes it really does make a huge the difference!

So after playing around with bottled water for a while, I finally decided to give third wave water a try. I live in Scotland, where we have very clean tap water, but it's also super soft. Great for drinking but not ideal for pourover. Have ended up mixing a sachet in 2L of that (I refused to get distilled water considering the tap water is really quite good) and am mixing that 50/50 with normal tap water to get the mineral levels about where they should be

Ended up performing a comparison on my April brewer using the Brian Quan 50g bloom recipe, setting 5.0 on my ZP6. Doing two brews of this Source cinnamon co ferment, one with just tap, and the other with TWW mixed with tap, the difference is huge. The tap only lacked sweetness and general definition of flavour, by comparison the TWW sings: dark chocolate, cinnamon sugar and vanilla extract all present on the palette and the coffee is delicious. This is definitely going to be what I use going forward for all pourover recipes!

TLDR, recipe water is worth a try, so go for it if you're on the fence.