Water quality has a significant impact on the taste of espresso. Sources that might have high levels of calcium, magnesium, and many other minerals will affect the flavor profile of your coffee.
For example, if you’ve ever noticed an unpleasant taste in your water when it first comes out of the tap, you are likely noticing calcium or sulfate content. These are two minerals that can make your espresso taste sour and acidic.
One way to fix this is to boil the mineral-filled water for 10 minutes before running it through your machine. Not only will this remove the unpleasant tastes from the water, but it will also soften the mineral deposits that are hanging out on your brewing equipment.
Choosing the best water to make espresso is key. Without it, you won’t be able to get that rich taste of coffee your customers may love.
That means investing in a good quality of water like reverse osmosis (RO) filtered or distilled for optimal flavor and health benefits. So, be wary of what kind of water you put into your coffee next time!
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