Espresso Blog

Water Treatment for Commercial Espresso Equipment

Of course, the second ingredient of espresso is water. However obvious this statement may seem, the role of the quality of the water used in the preparation process should not be taken lightly. 

Even if the water coming from public waterworks is safe for consumption, further treatment for the use of coffee and espresso purposes may be required.  An operation should consider water treatment for two main reasons: the taste of the final product and the longevity of your machine.

Strange flavors that linger in the water after it’s purified for public consumption must be removed.  Oftentimes,...

Your Choice in Water isn't Hard

When it comes to the water used in the espresso process, the consideration for taste, odor, and particulate matter should not be the only concern.  While the filtration process should always be included in ice and drink preparation, it is not the only precaution that should be taken.

The use of hard water (7 grains of hardness or greater) can prove itself to be a costly endeavor, as it leads the breakdown of equipment and the further pain of potentially having a business temporarily out of operation for machine repairs.  If you choose to open your business in a location that has hard water,...

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