INTRODUCTION
Speedster
page 5
Water quality
Since water content in an espresso is more than 90%, the quality of your water supply is
highly important for the taste of your coffee. While too much mineral content will hasten
damaging lime scale build-up inside your Speedster, an absence of minerals will give
your espresso a flat taste while also harming the boilers inside the machine. As a rule of
thumb, the amount of total dissolved solids (TDS) in your water should be 100-150 mg/l
(=ppm).
Calcium and magnesium in the form of carbonates dissolved in water are the two most
common minerals that make water "hard”. It is recommended that water hardness is 3-4
German degrees (50-70 mg/l Ca/Mg carbonate). When properly regenerated, the water
softener supplied with your machine will establish these values. Hard water treated with
an ion exchange water softener has sodium added, and so it is wise to further treat your
water with an activated carbon or a carbon block water filter. These kinds of filters also
remove other impurities that affect taste, but, on their own, are not able to remove
water hardness.
The acidity (pH-value) of your water should be close to neutral (pH=7). A lower value
(pH
˂
6.5) will make your espresso start to taste acidic and is corrosive to the metal
parts in your machine. A higher value (pH
˃
7.5) results in bland tasting brews although
it can also neutralise slightly acidic coffee grinds. You are advised to check the acidity of
your water every once in a while.
Chlorine should not be present in your water since it has a highly corrosive effect on all
metal parts (copper, brass and even stainless steel) inside your machine and makes your
espresso smell and taste awful. Chlorine treated water should therefore not be used in
your machine unless chlorine is removed from the water after the chlorine treatment
(e.g. by use of an activated carbon or a carbon block water filter).
