How Water Treatment Management Affects the Coffee mMachine?

Water is crucial in any cup of coffee; poor quality water can lead to the quality of coffee. However, it’s not only your coffee that will be impacted. Your commercial coffee machine lifespan will also be affected. It is a common thing for commercial coffee machines. If you don’t hire an experienced coffee machine solutions team, the damage will get worse. Water treatment management needs to be put in place for your commercial coffee machine to perform at its best.

Water treatment management can make sure your coffee machine for the business remains in working order and consistently producing excellent cups of coffee.

Hard Water & Limescale

In hard water areas, limescale is an issue. Mineral water can have its benefits health-wise. It can have negative implications on the performance of your machine. When hard water is heated up past 60 degrees, moisture evaporates and the minerals from the water start to set, producing limescale in your commercial coffee machine.

The solid limescale at the bottom of your machine can often hide the heating element of the appliance and can also affect the taste. According to figures, 1.5mm of limescale in your machine can reduce efficiency by 15 percent.

Influence on the Flavour

Remember that 98% of a cup of coffee is water, this is why the quality of water has an impact on the taste of the coffee. If you have water that tastes or smells bad, here should be no surprise that your coffee is going to taste the same. You will be surprised to know how much better a cup of coffee can taste with filtered water.

Types of Water Filtration

Mechanical Filtration

This type of filtration uses a media filter to remove any unwanted particles, mostly dirt and sediments all the way down to the smallest micron. Mechanical filtration uses a pre-filter to protect the primary filters from getting built up with unwelcomed particles.

Carbon Filtration

The carbon filtration uses mechanical filtration with carbon to diminish chlorine from the water as well as other elements that may affect the taste of the water. The main advantage of this type of filtration is that it reduces unwanted chemicals like chlorine but keeping the minerals that create good coffee.

Reverse Osmosis

This process where water is pressed through a membrane to remove most of the solids. This RO water is then transported to a tank where the water is ready to use, and where the further residual is rejected.

Scale Inhibitor

This type of filtrations utilizes inhibitor media to influence the hardness of the water. This reduces the chances of the chemicals in the water to crystallize and form limescale.

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