Fresh Water

In a good cup of coffee approximately 98.5% of the beverage is water.

Consequently it should come as no surprise that care must be taken is using the best quality water for the brew at the correct temperature.

The use of filtered water or water conditioned through a calcium treatment unit is recommended as they remove taints and odours made by trace elements and limescale in the water. Some water hardness is an advantage, just not too much.

 Ideally between 55-200 parts per million water hardness is best) Too much water hardness can cause other problems such as damage to heating elements and furring up values.

Softened water must never be used as this may contain high levels of sodium compounds. Distilled water, although safe to drink, will not make good coffee as it is so 'pure' that it will impart a flat and lifeless edge to the coffee.

In addition always use fresh cold water in your coffee making equipment to start of the brewing process.