Water is the principal ingredient in coffee, up to 98%. So the quality of the water can make a difference to how good a coffee tastes and it can vary from place to place, even if the water has been boiled. Two espressos made with water of different

characteristics will have a different taste and extraction.SCAA – Specialty Coffee Association of America experts have identified the following values that make a good coffee, and you can also check these on labels of bottled water or on the local authority’s website:

There should be a PH value of between 6,5 and 7,5 – therefore as neutral as possible, a fixed residue of between 75 and 250 mg/l, the hardness of the water is measured in ° f (French degrees, not to be confused with °F which instead refers to Fahrenheit) and should be between 12,5 and 14,5 ° f, Calcium between 17 and 85 mg/l, while sodium content should be less than 10 mg/l.

Let’s take them one at a time
The PH value is the acidity of the water. Lower levels (below 7) will be acidic and can lead to corrosion inside the boiler or coffee machine, while a higher level (above 7) is considered basic and can lead to the formation of deposits.

Fixed residue is the quantity of calcium salts and magnesium deposited in the water after a certain amount of the water has evaporated, and the value most commonly found in Italy, defined as “oligomineral”, is between 50 and 500 mg/l.

To make a good coffee, the water should have a residue of between 75 and 250 milligrams per litre. And a low fixed residue with the right amount of minerals will mean your coffee machine will last longer..

Is there good water and bad water?
In Italy, we’re lucky to have around 70 natural springs, providing us with water rich in components that enhance the taste of the coffee. When using water from the public supply however, it helps to know that filtering it can regulate levels of calcium and magnesium and make it less bitter as well as helping avoid calcium deposits in your machine. Alternatively, bottled mineral water is a good option, as long as you read the label carefully.

Miscellaneous information about water
We’re sometimes asked whether you can use sparkling water to make espresso. There’s no proof that it is good or bad, but it does leave residue on your machine, so it’s best avoided.

Distilled water is not recommended either as it’s lack of minerals deny the coffee of its character and flavour.

Should I use hot or cold water? Have a look at the Frequently Asked Questions.

A sip of water before your coffee?
This is quite typical here in Italy. What started in the South has become a habit all over in Italy. A small glass of water before your espresso gets your tastebuds ready to enjoy the full flavour. The bubbles in sparkling water however, can have a slight anaesthetic effect, preventing you from appreciating the coffee’s full quality. Our advice is to drink a small glass of still mineral water at room temperature.