Speciality coffees and teas of consistently high quality are one of the safest and most profitable sources of revenue in classic gastronomy and catering.

When it comes to trendy and profitable speciality coffees in particular, the question of the right water supply does not just relate to protecting valuable barista-style coffee machines from limescale, but increasingly focuses on the key question that drives sales: how can the proprietor achieve the best water to ensure the tastiest cup of coffee?

If you consider that an espresso consists of approx. 92 % water and an Americano as much as approx. 98 %, you soon realise that water plays a crucial role in extracting the taste, explaining why water quality is so important for the taste result.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.