Post by NY
I went over to the low-tech solution of a kettle of hot (but not
boiling) water into a cafetiere. Quicker, quieter and no descaling
needed. At least with a kettle you can heat the element with no water in
for few seconds, and then drench it with a jug of cold water to shatter
the scale off the element.
Living in a soft water area now, I no longer have a limescale problem.
It is interesting in the case of coffee that the right amount of
hardness is critical for getting the best possible brew.
I was at a lecture on the chemistry of coffee making (sponsored by a
maker of commercial barista coffee machines) and with an expert present
with all the methods of making the stuff and tasting some very exotic
single estate coffees and single species/varieties.
The most fun was him making coffee with different qualities of water:
1. Pure water (reverse osmosis potable grade)
2. Newcastle tap water
3. Evian water
It was recommended to taste them in that order too.
#1 was OK but rather soft, dull and lacklustre.
#2 was a very nice balanced cup of coffee.
#3 was disgusting with free bases that tasted really bitter.
Turns out Newcastle tapwater is almost perfect for coffee making.