Most of us who love coffee spend a lot of time dialing in grind sizes, hunting down the perfect roast, and investing in good machines. But there’s one silent player in your daily brew that often gets ignored: water.
Not just any water — the right water.
Whether you’re a home barista or running a small café, the water for espresso machines you use can make or break your coffee. Let’s talk about why.
Coffee Is Mostly Water — So It Should Matter More
Here’s something that puts things in perspective: espresso is about 90–95% water. That means the coffee water you use doesn’t just dissolve the grounds — it directly shapes the flavor.
Tap water might be fine for boiling pasta, but for espresso? Not really. It often contains chlorine, too much calcium, or random minerals that ruin the taste. Worse, it can leave mineral deposits that clog your espresso machine water lines.
Ever brewed coffee that tasted flat, bitter, or just weird — even with great beans? Yep. That’s your water talking.
