Espresso Filtration
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Frequently asked questions
Espresso machines perform best with water that is filtered to remove chlorine, sediment, and excess hardness without stripping all minerals.
It depends on your setup. In smaller shops or carts, one multi-stage system can handle everything. For high-volume cafés or restaurants, separate systems are often installed—ice machines benefit from specialized filters that prevent cloudy ice, while espresso machines need mineral-balanced water.
Flow rate depends on how many machines you’re running. A small coffee cart may only need 0.5–1.0 GPM, while a busy café with multiple espresso machines and an ice maker might require 3–5 GPM or more. Always size your system to meet peak demand.
Most filters should be replaced every 6–12 months, depending on water quality and usage. Regularly monitor flow rate, taste, and machine performance. Some modern systems include indicators or digital alerts for filter changes.
Yes, pure RO water can taste flat and may even cause corrosion in metal parts. That’s why many RO systems designed for coffee include a remineralization stage, which adds back just the right balance of calcium and magnesium for flavor and machine protection.
Filtered water leads to:
- Cleaner, brighter coffee flavors
- Consistent extraction and texture across drinks
- Less downtime from scale-related breakdowns
- Longer lifespan for espresso machines, boilers, and grinders
- Lower repair and maintenance costs