Chz
Stark Raving Sane
Oh years of life left in the kettle if they keep using it. Years of gentlegreen's life, not so much.gentlegreen , not so much if he keeps using it!
Oh years of life left in the kettle if they keep using it. Years of gentlegreen's life, not so much.gentlegreen , not so much if he keeps using it!
You do realise if you buy a new one you are allowed to take it with you when you move?Mine has seen better days but I only use it once a day so I can wait till I relocate and buy all new stuff.
I now have a microwave as backup.
This reminds me to check the earthing again ...
Yeah I needed the version with the built in water filter because the water around these parts is Chuck Norris hard.I've got the older version
Had it about 10 years
Does a good job per mug
You can adjust the boil volume from cup to mug.
The reason why this one is more efficient is because it produces the exact amount I need for a cuppa. My previous kettle insisted on a more-than-I-needed minimum water level, hence was more wasteful. Plus it's a lot less hassle and looks mighty purdy too.That's too close to call when we don't have a wall meter reading for both and controlled for input temperature.
And again, a steel kettle on a gas hob is quite a lot cheaper, albeit not more efficient.
I ran the test again, and added a little more water, just for the sake of fairness. The water temperature was 3 degrees C (from a jug in the fridge).That's too close to call when we don't have a wall meter reading for both and controlled for input temperature.
Water filters do not remove hard water (calcium and magnesium).Yeah I needed the version with the built in water filter because the water around these parts is Chuck Norris hard.
And softeners need to be used sparingly, because they don't taste nice. Or at least I hate the mild saltiness. They actually lightly soften the water where I am, but only to medium on the hardness scale so it still tastes alright.Water filters do not remove hard water (calcium and magnesium).
For that you need a water softener or a reverse osmosis filter.
Filters remove chemicals such as pesticides and herbicides.
It tastes a shitload better and offers limescale reduction so that's good enough for me, squire,Water filters do not remove hard water (calcium and magnesium).
For that you need a water softener or a reverse osmosis filter.
Filters remove chemicals such as pesticides and herbicides.
Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.It tastes a shitload better and offers limescale reduction so that's good enough for me, squire,
Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?I just spent £66 on this one and I'm really loving it!
View attachment 459887
Pre Breville BRITA HotCup Hot Water Dispenser:
Pour water into filtered water jig. Wait. Pour into kettle. Wait. Pour into cup.
Post Breville BRITA HotCup Hot Water Dispenser:
Press start and watch in admiration as the correct amount of hot water is near-instantly dispensed into your cup.
It's more efficient too as it only heats up the water you need.
It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.
Where I am in East Anglia we have very hard water.
I use a stainless steel stovetop kettle and just scrub the inside with a metal scourer occasionally to stop limescale building up.
Nope. it's just a quick, easy and super simple way to get a tasty cup of tea (with filtered) war in one click.Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
The difference in taste between unfiltered and filtered water in my rooftop Brixton mansion is absolutely worth the cost of the filters.It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
Yes I know, I was trying to assure Ed that his filter's failure to remove limescale was actually a good thing.It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
Wasn't suggesting it wasn't! I quite like the taste of them myself, but I'm cheap and the tap water is Good Enough.The difference in taste between unfiltered and filtered water in my rooftop Brixton mansion is absolutely worth the cost of the filters.
TDS, which stands for total dissolved solids, is measured in parts per million (ppm) and is highly relevant to the taste of water. “You can taste any minerals that are dissolved in the water,” Milin says. “That’ll be calcium, magnesium, potassium, bicarbonate, silica, iron, zinc. This is what gives water its character: the creaminess, the saltiness, the oiliness, the bite. If you drink an 8,000 year-old, mineral-rich glacier water with a TDS of 7,500ppm, that’s a meal in itself.”
Many water filters remove these solids from the water, lowering the TDS. But is that a good thing? Magnus Jern, from filter-makers Tapp Water, believes not. “High TDS is definitely not a measure of poor water quality,’’ he says. “TDS primarily consist of healthy minerals, such as calcium, magnesium and bicarbonate.”
These minerals, however, can clog up your kettle, so you might want to remove them for that reason. Ultimately, it’s up to you.
Surely you have a thermometer if the temp is so important to you?Sorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
Plus you'd need a white coat with a load of pens in the top pocket when you're making your tea for Ultimate Boffiness.Surely you have a thermometer if the temp is so important to you?
If it is too hot for your green tea you can either add cold water or wait the appropriate time for it to cool down.
Nothing looks more boffin than using a scientific instrument to mash a cup of char.
Surely you have a thermometer if the temp is so important to you?
If it is too hot for your green tea you can either add cold water or wait the appropriate time for it to cool down.
Nothing looks more boffin than using a scientific instrument to mash a cup of char.
You seem to be turning into the new Tobyjug of these boards, making bold claims that bear no relation to reality.If you start off with an empty kettle and pour a cup of water into it you will have exactly enough boiling water for one cup of tea
In Wales, the water is bloomin' lush - it tastes sweet compared to the Cockney roughness that comes out of my tap in London.Wasn't suggesting it wasn't! I quite like the taste of them myself, but I'm cheap and the tap water is Good Enough.
Google "Kettle descaler ball". They're excellent. You just pop one in your kettle and give it a rinse off under the tap occasionally. You still get a tiny bit of lime on the bottom of the kettle but it's much easier to remove.Minerals such as calcium and magnesium are actually beneficial so you don't really want to remove them completely from your water.
Where I am in East Anglia we have very hard water.
I use a stainless steel stovetop kettle and just scrub the inside with a metal scourer occasionally to stop limescale building up.
It can... 100 degrees CSorry, but I refuse to use that shitty link, but, can that heat to a specific temperature which is so important when making tea?
If reducing the hardness of your water is your goal, they're pretty much useless.It won't do that. Brita use a lot of weasel words around water hardness because they're not actually allowed to claim that it softens water. The effect is far too mild, it wouldn't even move one whole number on the Clark scale.
Too hot for most of my teasIt can... 100 degrees C