TIMESTAMPS
00:00:00 - Getting set up
00:05:00 - Brian introduces the importance of water for brewing coffee
00:07:00 - How I got into making water for coffee
00:10:13 - Bridging the gap between epsom salt + baking soda recipes and naturally occurring mineral water
00:12:30 - Benefits of calcium carbonate explained
00:16:55 - Going over the kit I sent to Brian Quan
00:19:46 - Water designed for the current meta in coffee
00:21:41 - Answering community question: What TDS do I brew at?
00:24:18 - Answering community question: Why do I focus on water for coffee?
00:27:15 - Answering community question: My take on calcium citrate
00:30:34 - Brian tasting the glacial profile water on its own
00:31:42 - Does the taste of the water matter?
00:33:08 - My take on pre vs post brew mineralization
00:34:00 - Machine safety, suitability for brew methods
00:38:36 - Introducing today's coffee
00:42:24 - Brian reacting to coffee brewed with my water
00:43:52 - Distilled vs RO vs zero water.
00:47:35 - Brian comparing the coffees brewed with each of my water profiles
00:50:35 - Brian's verdict on my water
00:51:26 - Mineral composition numbers
00:59:22 - Presence of sweetness
01:01:20 - Adjusting the water using less buffer
01:10:05 - Answering community question: Economic solutions for wholesale coffee water
01:13:18 - Answering community question: Drawdown times based on water used
01:18:13 - Answering community question: My background in tea, and gear vs water
01:19:35 - Answering community question: Easiest source of dilution water?
01:22:13 - Brian's reaction to the low-buffer water
01:27:29 - Brian comparing my water to his tap water
01:29:06 - Buffer amounts for darker roasts and espresso
01:29:36 - Answering community question: Why the name empirical?