- Joined
- Apr 23, 2018
- Messages
- 6,573
For an espresso machine, and given the amount of cost and work involved here Id just use distilled water and do away with the rest.
Oh no, you don't want to do that. Distilled water has an awful flavor. Water gets its taste from the minerals in it. Also, when brewing coffee, there is an ion exchange between the organic ground bean and the cations in the water that can be manipulated by adding a dash of table salt, as many Europeans do. I import my coffee water from an artisanal spring owned by a family of traditional soft cheesemakers on the northwest face of the French Alps. I am sure @wachuko uses that grotty Italian water with the star on the bottle, but he's an unrefined savage.