Water Treatment for Espresso and Tea
Espresso and tea applications require careful attention to water treatment. Both equipment and beverages are more susceptible to water-related issues. It is essential to understand water quality to choose the right water treatment system.
Excessive Total Dissolved Solids (TDS) and water hardness cause scale build-up and corrosion in espresso equipment. High heat and pressure are catalysts for these problems resulting in costly repairs and downtime. Managing TDS and hardness through inhibition, softening or membrane separation (reverse osmosis) protects equipment and ensures consistent, great tasting espresso.
Tea brewers are also susceptible to scale and corrosion. In addition, high mineral content can make tea cloudy while chlorine and other contaminants interfere with taste.
Scale inhibiting media that use polyphosphates are not recommended for tea or espresso applications.
To learn more about these contaminants, go to our Resources tab or select one of the highlighted boxes below.