The Role of Water Quality in Perfecting Your Coffee Experience

The Role of Water Quality in Perfecting Your Coffee Experience

In the world of brewing coffee, there's one essential ingredient often overlooked: water. It's the unsung hero behind every sip of your favorite brew. But not just any water will do. The quality of your water can make a big difference in the taste and performance of your coffee machine.
Water has minerals through the ions that are present in it. Some common ions in water include calcium, magnesium, potassium, carbonates, nitrates and so on. 

Certain ions in water create hardness, mainly from calcium and magnesium. While hardness is often seen as problematic in the coffee industry, not all types are bad. Only temporary hardness, like Calcium Carbonate and Magnesium Carbonate, causes issues in coffee machines by forming scale in the boiler.

These ions additionally contribute to the alkalinity of the water used in coffee machines. Alkalinity denotes the water's capacity to counteract acidity. High alkalinity effectively neutralizes acids, whereas low alkalinity renders water susceptible to acid influence, even with minimal additions. The alkalinity level is primarily determined by the concentration of carbonates and bicarbonates dissolved in the water.

As previously mentioned, limescale formation is attributed to temporary hardness, encompassing minerals such as Calcium Carbonate and Magnesium Carbonate. These deposits typically occur during temperature decrease, commonly below 50 degrees Celsius.
The detrimental effects of limescale on coffee machines include:

  • Reduced boiler volume due to scale accumulation at the bottom, impeding water capacity.
  • Coverage of the heating element by scale, resulting in slower heating times or potential damage to the element as it struggles to heat water obstructed by scale.
  • Dislodged scale particles from the boiler may traverse narrow tubing within the coffee machine, obstructing crucial water flow pathways and resulting in espresso machine malfunctions.


Effects of Hardness and Alkalinity
Hardness and alkalinity of the water used in the coffee machine comes with several trade offs. 
High Low
Hardness  Excessive hardness increases the risk of producing scale in the machine Low hardness leads to risk of low extraction of coffee since calcium and magnesium aid the extraction of coffee
Alkalinity  High Alkalinity leads to coffee tasting flat since the alkalinity in the water neutralizes the sour notes of the coffee Low Alkalinity puts the boiler and coffee machine at risk since the machine could corrode due to the acidity in the water


An effective solution to address this issue involves the implementation of a water filtration system for your coffee machine. Many home coffee machines now integrate a compact water filter within the water tank, designed to mitigate water hardness and prevent scale buildup. Typically containing sodium, these filters attract and retain calcium and magnesium ions from the water, thereby reducing its hardness. Consequently, the water entering the machine exhibits diminished mineral content. However, it is imperative to replace these filters every 3 to 6 months, based on the frequency of coffee machine usage, to replenish the sodium ion in the water filter.

For a visual demonstration of the water filter replacement process for your home espresso machine, please refer to the attached video. 



So, next time you're enjoying your morning cup, take a moment to appreciate the unsung hero behind it all: water. And if you want to make sure your coffee experience is always top-notch, consider investing in a water filter for your machine. Your taste buds will thank you!

Looking to purchase the water filters? Shop with us now!



Watch the video below to find out more!




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