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Something's Brewing Partner BSA Member
WHY BEAN-TO-CUP COFFEE
MACHINES NEED CAREFULLY
TREATED WATER
Bean-to-cup machines rely on precise Water treatment solutions, such as
brewing conditions. Hard or mineral- those developed by BWT, are
rich water leads to limescale buildup specifically designed to minimise this
inside boilers, pipes and valves, which risk in coffee equipment.
reduces heat transfer, clogs flow Flow and Pressure Issues:
pathways and shortens the machine’s Mineral deposits narrow water
lifespan. It also alters extraction, channels and block valves, causing
resulting in inconsistent taste, weaker irregular water flow, pressure drops
crema and off-flavours.
and machine errors that interrupt
your brew cycle.
Impact of Taste and Aroma Changes:
Excess minerals can over-extract or
Untreated Water under-extract coffee solubles, leading
to bitter, metallic, or flat cups. The
Scale Formation: ideal mineral content (50–150 mg/L
Dissolved calcium and magnesium total dissolved solids) balances acidity,
precipitate when heated, forming sweetness and body.
limescale on heating elements and Microbial Risk:
flow restrictors. Over time, this layer Stagnant limescale and residue create
insulates the element, forcing it to niches where bacteria and mold can
work harder and burn out sooner.
grow, posing hygiene concerns if not
cleaned regularly.
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SEP/OCT. 2025 | ISSUE 44
