ESPRESSO
Features & Benefits
Espresso is 85 to 96 percent water. The quality of the pressurized water used to brew a cup of espresso greatly affects its taste.
Pentair Everpure filtration solutions improve water quality by:
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Reducing chlorine, chloramines and other unwanted chemicals that can affect the taste and odor of water
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Reducing cysts and other potentially harmful contaminants
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Reducing particulates that cause cloudy water
The Impacts of Poor Quality Water On Espresso Beverages
1. Chlorine alters the aroma and taste
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It oxidizes the aromatics and oils
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It increases the acidity
3. Scale can cause poor pre-infusion and channeling through the puck
2. TDS can cause improper extraction
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Under extraction leads to weak and sour drinks
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Over extraction leads to bitterness
4. Reduced pressure due to scale leads to weak or no crema.
The Impacts of Poor Quality Water On Espresso Equipment
1. Scale on components can lower the temperature and limit flow
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This can cause poor extraction
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It can reduce steam for frothing
3. Chlorides can attack metals, especially stainless steel
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“Rust” can form on surfaces
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Holes can form leading to leaks and loss of pressure
2. Scale damage can require replacement of heating elements
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Sometimes elements must be broken to remove from the boiler
4. Corrosion can damage copper boilers
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It causes “rust” on surfaces
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It disintegrates parts
