Using purified water devoid of minerals, salts, and impurities in espresso preparation offers a distinct approach to crafting the beverage. This method involves employing water processed through distillation to eliminate virtually all dissolved solids, creating a pure HO base for espresso extraction.
This practice offers potential advantages, including mitigating scale buildup within the espresso machine, which can prolong the appliance’s lifespan and improve its efficiency. Furthermore, using such pure water can influence the flavor profile of the espresso, potentially highlighting the nuances of the coffee beans without the interference of mineral or chemical tastes imparted by tap water. The historical context stems from the increasing awareness of water quality’s impact on espresso, leading to exploration of various filtration and purification methods to optimize brewing.