And some cannot be convinced that tap water could be safe to drink. I know a few people who exclusively drink glass-bottled water, because they fear microplastics on top of that.
Your recommendation may be valid for large volumes long term (like the aquarium or brewing at craft beer scale), but for all the other uses not.
Bottled water is usually just a convenience factor of "I can take x bottles from this pack wherever at once on demand, or even grab them full of water I like while not at home".
lol getting that fresh water
also bottles have the mineral composition labeled, varies for tap water
As a homebrewer, the standard approach is to look up / measure your tap water's profile, buy a few grams of additives (gypsum, calcium chloride, epsom salt, etc), and add them to compensate. But if you don't have your water profile handy, this could work in a pinch. 5 gallons of bottled water is an expensive approach, though!
This isn't bound to AI-use, even if you scrape factual content, a million and one things can go wrong, so having some kind of checkbox that says "Yes, I have reviewed and verified it is one hundred and fifty percent certainly confidently true, a fact even" forces you to verify what you're publishing is true.
A POC is only 10% of the way.
I love the taste of Fiji water, but I hate buying bottled water. I've often wished I could make tap water taste like Fiji water.
"""You’re not fighting the water or compensating for it; you’re working with a clean, neutral base that lets the coffee do the talking."""
The author is I think letting something else than coffee do the talking here. Have a brew maybe?
It might be, but it's also a sentence I might have read on any "choosing water for coffee" article of the last twenty years.
Trying it out is still on my list; it's not easy to get food-grade necessary salts...
I presume a big contributor to that is familiarity. But still, it makes me curious how that water compares to other sources. I'd be curious to see the water I grew up with broken down on a site like this.
You have to carbonate because (at least in my case) the amount of minerals per liter is too much for them to dissolve on their own, but they generally stay in suspension even when degassed
Jokes aside this is seriously impressive and makes me want to try and see if I can register them as unique enough. I certainly can taste different water bottle brands difference, but going from that to saying what’s good for x recipe is pretty next level
I drink DI RO water <1 ppm TDS.
It's a thing, just a very niche thing. There are fancy walter filtration systems that put minerals back so it's more controlled. I suppose this is useful when you're living in America, where everything is chlorined to death.
Why x Matters: is absolutely a tell