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.
Developing a Sustainable Water Treatment and Conservation Program
The foodservice and hospitality industries are experiencing increasing pressures to provide high quality culinary and lodging experience to clientele with increasingly thinner profit margins. Controlling operating costs becomes an important role in the success of any restaurant or hotel. Another...