Not just any water — the right water.

Whether you’re a home barista or running a small café, the water for espresso machines you use can make or break your coffee. Let’s talk about why.

Coffee Is Mostly Water — So It Should Matter More

Here’s something that puts things in perspective: espresso is about 90–95% water. That means the coffee water you use doesn't just dissolve the grounds — it directly shapes the flavor.

Tap water might be fine for boiling pasta, but for espresso? Not really. It often contains chlorine, too much calcium, or random minerals that ruin the taste. Worse, it can leave mineral deposits that clog your espresso machine water lines.

Ever brewed coffee that tasted flat, bitter, or just weird — even with great beans? Yep. That’s your water talking.

Whether you're using a distilled water espresso machine, experimenting with adding minerals to distilled water, or simply looking for the best water for espresso machines, the path to great coffee starts with what's in your cup before the coffee.