High-quality water, free of impurities and with a balanced mineral content, is essential for optimal espresso extraction. Using subpar water can negatively impact the flavor profile of the espresso, resulting in a bitter, sour, or metallic taste. Furthermore, it can contribute to scale buildup within the machine, potentially leading to costly repairs and reduced lifespan.
Proper water chemistry plays a crucial role in extracting the delicate flavors and aromas from coffee grounds. The right balance of minerals interacts with the coffee compounds, enhancing sweetness and body while minimizing undesirable notes. Historically, espresso preparation emphasized water quality, with experienced baristas often sourcing water specifically for brewing. This attention to detail reflects the understanding that water is a foundational ingredient, not merely a solvent.
