Espresso equipment
Water filtration is one of the most overlooked parts of owning an espresso machine, and one of the most important. Coffee is around 98% water, so what you brew with directly affects taste. More importantly, untreated hard water leaves scale inside your boiler and pipes — the single biggest cause of expensive coffee machine repairs. We stock the full BWT range, from AQUAlizer magnesium filter jugs to plumbed-in Bestmax cartridges and heads, plus Puretec undersink systems, Melitta filters and in-tank softeners for Bezzera machines. Read more ↓
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The detail
Water filtration is one of the most overlooked parts of owning an espresso machine, and one of the most important. Coffee is around 98% water, so what you brew with directly affects taste. More importantly, untreated hard water leaves scale inside your boiler and pipes — the single biggest cause of expensive coffee machine repairs. We stock the full BWT range, from AQUAlizer magnesium filter jugs to plumbed-in Bestmax cartridges and heads, plus Puretec undersink systems, Melitta filters and in-tank softeners for Bezzera machines.
Calcium is a dissolved mineral, so it cannot be filtered out in the traditional sense. The BWT systems we sell use ion exchange to swap calcium for magnesium, which stops scale forming and improves extraction and flavour at the same time. Which solution suits you depends on your water and your machine: filter jugs and inline filters remove chlorine and sediment; ion-exchange cartridges and softeners tackle hardness; and calcium-reducing pillows sit in the tank of smaller machines.
If you are not sure how hard your local water is, ask us — we can point you to the right option whether you have a plumbed-in machine or fill a tank by hand. Browse the full BWT range, and if scale has already built up, see our coffee machine repairs service.
Hard water leaves limescale inside your machine’s boiler, element and pipes, which restricts flow, damages components and eventually causes breakdowns. Filtration removes or converts the minerals that cause scale, so your machine lasts longer and needs less descaling. It also removes chlorine and off-flavours, so the coffee tastes cleaner.
Filtered water with a balanced mineral content — not too hard, and not zero. Minerals such as magnesium actually help extraction and flavour, so you do not want fully de-ionised or distilled water. An ion-exchange filter that reduces calcium while leaving beneficial minerals suits most espresso machines.
Tell us how much coffee you pull and how hands-on you want to be. We'll shortlist two or three, and explain the trade-offs honestly.
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