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When it comes to espresso, water quality is crucial, and not only to how good your coffee will taste.  The wrong water could cause your machine to breakdown, lead to higher maintenance costs, and shorten its lifespan.

What is “the wrong water”?  Well, it comes down to its mineral content and chemistry, which can vary massively depending on your location and water source. Generally, mains supply water in New Zealand is 100% safe to drink, and tastes pretty good, but that alone doesn’t make it ok to use in your espresso machine. Water with too much mineral content is very likely to deposit limescale, which will inevitably cause problems – usually a blockage, and probably a repair bill.

At the other end of the spectrum, water with low mineral content, low pH, or high chloride content can be so corrosive (at high temperature and pressure) that it rapidly degrades components inside the machine. Water that is very pure, like distilled or rainwater, has this corrosive effect, and sometimes won’t work with the machine’s sensors, in which case it won’t fill or heat up. 

Surprisingly, even water from common drinking-water filters is often unsuitable, as they have little effect on the mineral content or underlying chemistry – happily, many espresso-machine-specific filtration and treatment products do exist, the key is choosing the right one for your particular source, which leads us to testing.

 Please don’t hesitate to contact us for help, we have many good water solutions, and we’re happy to guide you.