Water and sucrose

Water for Coffee – Book Review

Constant-Gardener

The Constant Gardener, Penang

There’s a cafe in Georgetown, Penang, designed by SK Leng, a man with a mild obsession for coffee. Under the espresso counter he’s got pipes running into empty upside down filter housings (to act as a small reservoir) and BWT bestmax PREMIUM ion-exchange filters stripping out calcium and adding magnesium to his water  with testing points and connections for planned adaptations in several locations. His irrigation system is constantly changing; I’ve never visited this cafe without seeing some change to the way that he waters his coffee. To most people, water is H2O and that’s it. To health conscious GMO avoidant modern consumers, removing calcium and adding magnesium seems like the work of Dr. Frankenstein. Why would anyone want to do all this to pure, natural water? Continue reading