Baristas have long known about the importance of water for great espresso. Espresso is 98.3 percent water, so if the mineral content is too high, or even too low, or if the water is high in chlorine, espresso won’t have the proper flavour or aroma. And since brewers operate at high temperatures, scale will build within the boilers and clog or reduce the life of the equipment.


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Adsorption: When filtering impurities out of drinking water, mechanical filtration typically is used. But what happens if there are particles in water that are dissolved or are too small and cannot be removed by mechanical...

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