Types of Water Filters for Your Commercial Espresso Machine

by CCB Today | Friday, Nov 3, 2017 | 17 views

Coffee dripping from an espresso machineBaristas agree that the quality of water you use for brewing coffee is of utmost importance. It affects the espresso’s taste and the lifespan of your machine. Poor water quality makes bland espresso. Tap water creates a mineral deposit of magnesium and calcium, which blocks your machine’s pipes. It restricts the operation and causes leakages.

You should hence use only ultra-pure water in your commercial espresso coffee machine. It will be detrimental for a good espresso taste and your machine’s longevity.

You might not have any control over your water quality. However, you can add a protection layer for your machine with water filters. Here are the common types of water filters systems available.

Carbon Filters

Carbon is a porous substance that absorbs impurities at water entry points. They typically remove parasites, pesticides, and solvents form your water. Often used in combination with reverse osmosis systems, they offer extra filtration.

Reverse Osmosis Systems

They act as a very fine filter by passing water through semipermeable membranes. They remove chemicals that carbon filters might have missed. Those chemicals include chlorine byproducts, heavy metals, and industrial chemicals. They, however, waste a lot of water during filtration — about 4-9 gallons for each gallon filtered.

Ultraviolet Light Systems

These filters disinfect water using ultraviolet radiation to kill bacteria. Typically used as a polishing step or pretreatment alternative in water filtration, they best purify water when used in combination with carbon filters to strain out solid particles.

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There are three primary areas that you should consider when selecting a coffee machine. You need to look at the sediment, total hardness and chemical reduction properties of the machine. Sediment reduction removes particles which might form sludge in your machine. Chemical reduction deals with chemicals like chlorine which affect the espresso taste. Total hardness reduction is the removal of dissolved water minerals. These include calcium and magnesium which might precipitate and form scale.

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