• (972) 881-9797
  • Twitter
  • LinkedIn
  • YouTube

Water Filters for Coffee, Espresso & Tea

When excellent coffee is your goal, it's imperative that you control the variable that makes up 98% of coffee beverages – water.  It’s all about quality and consistency.


Our goal is to help you make the best decision about water filters and treatment systems that will help give you great coffee and protect your equipment.  Below are some important things to consider.

Understand your water quality.  Water chemistry changes seasonally and geographically, from one location to another.  Four contaminants that can cause expensive equipment problems and interfere with coffee quality and consistency are:

  1. Sediment
  2. Chlorine, Taste & Odor
  3. Hardness (Scale)
  4. Total Dissolved Solids (TDS)

The following is a snapshot of these contaminants and the OptiPure technologies used to deal with them.

Sediment

Fine silt, dirt, rust and other debris causes wear on parts and can damage solenoids, valves and other fittings.  Particulates settle as Sediment and provide a catalyst for Scale build-up.

Chlorine, Taste & Odor

Chlorine presents two distinct problems.  First, it imparts an unpleasant taste and odor which can ruin coffee beverages.  Second, chlorine can be corrosive to boilers, heating elements and other wetted surfaces - increasing maintenance costs and reducing equipment life.

  • OptiPure also utilizes high quality activated carbons to reduce chlorine, taste & odor.

Hardness (Scale)Scale in Boiler

The formation and accumulation of scale from hardness minerals (calcium and magnesium) is the #1 cause of water-related problems with coffee equipment.  Over time scale build-up impedes efficient heat transfer, diminishes beverage quality, increases maintenance frequency and can reduce equipment life by years.

Total Dissolved Solids (TDS)

TDS is made up of an array of contaminants (primarily minerals) that are dissolved in water.  Hardness minerals are a common part of TDS along with others such as Sodium and Chlorides.  The type and amount of dissolved solids affects espresso and coffee quality, as well as equipment life.

There are two fundamental ways to deal with Hardness and TDS:

  • Remove problematic minerals or TDS

OP or BWS models - Utilize reverse osmosis and precise blending of specially filtered water to achieve a desired TDS and mineral balance.

OptiSoft - Ion exchange softening technologies protect espresso machines against scale through a process that removes scale forming hardness minerals.

  • Inhibit the potential of minerals to form scale

ScaleX2® – A non-chemical scale inhibitor technology that protects against scale without removing hardness minerals is recommended with high volume coffee brewers and espresso equipment.

IsoNet® – Patented OptiPure scale inhibiting technology that helps protect against scale and corrosion at low to moderate water hardness levels with coffee brewers.  Not recommended for espresso machines.


Take a look at our various Water Filters and Treatment systems for Coffee, Espresso & Tea applications.  For more detailed information about water, as it relates to Specialty Coffee, and how to select the right filtration technology for your application download our free Coffee & Espresso Water Filtration Application Guide.

Contact us to inquire about Dealer/Distributor opportunities.

Login

Please login using your credentials recived by email when you register.

I forgot my password | Resend activation e-mail

×