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In this enlightening episode, I share my surprising rediscovery of third wave water and its dramatic impact on coffee flavor. I discuss my initial skepticism about specialized water treatments for coffee brewing, having abandoned them years ago due to cost considerations. Through an impromptu experiment comparing regular filtered water to third wave water, I experienced a remarkable difference in taste - bringing more crispness, liveliness, and pleasant acidity to both medium and light roasts. Listeners will learn about the importance of water chemistry in coffee brewing and gain insights into how a simple change in water composition can significantly enhance their coffee experience.

In the episode, I delve into the practical aspects of incorporating third wave water into a home brewing setup, including cost considerations and equipment adjustments. I also explore the broader implications for coffee appreciation, questioning why many cafe experiences fall short of expectations and how water chemistry might play a role. This episode offers valuable perspective for anyone looking to elevate their coffee game, whether they're skeptical about water treatment or already deep into their coffee journey.

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