What’s The Best Water for Espresso Machine (6 Water Types)
Last updated on June 5th, 2025 at 11:19 am
Ever dialed in everything… and your espresso still tasted off?
When I got my brand new Barista espresso machine, I was pumped. It looked gorgeous on my counter like a mini café setup just for me.
But the taste? Total letdown. I mean, the beans were freshly roasted, my grinder was calibrated, the tamp was solid… yet every shot came out bitter or flat.
At first, I blamed the machine. Then the beans. Then maybe the grinder was cursed? Nope. The real problem? Good old tap water. I realized it after I had to descale the machine just a few weeks in.
I took a closer look, and my hard water quietly sabotaged my espresso and gunked up my gear.
If you’re in the same boat or want to better your espresso, this guide breaks down everything I wish I knew sooner. You’ll learn what kind of water makes your espresso shine, what to avoid, and how to protect your machine (and your taste buds) in the process.
Key Takeaways
- Filtered water is your best friend. A simple pitcher filter like Brita or ZeroWater can make a big difference in flavor and machine health.
- Upgrade your setup if you brew a lot. An inline filter system under your sink saves time and ensures better water consistency.
- Want café-quality water? Try mineral packets like Third Wave Water with distilled water for balanced and espresso-friendly results.
- Skip the sodium. Water softeners that add salt may reduce scale, but they often mess with flavor and aren’t ideal for espresso machines.
Quick Signs You’re Using the Wrong Water
Not sure if your water is messing with your espresso? These clues usually give it away:
| Warning Sign | What It Could Mean |
|---|---|
| Bitter, flat, or sour espresso shots | Water lacks minerals or has too many impurities |
| Scale buildup around steam wand or group head | Likely using hard water with high calcium levels |
| Machine constantly requires descaling | Water is too hard or untreated |
| Strange smell or metallic taste in your drink | Chlorine, heavy metals, or poor mineral balance |
Notes: If you’ve noticed any of these issues, it’s probably time to take a closer look at what’s going in your water tank. Even if the espresso “looks” okay, these signs can sneak up on you.
Why Water Quality Matters in Espresso?
You can have the fanciest espresso machine and the best beans on the planet, but if your water’s off, your coffee will be too. The truth is, what’s flowing from your tap plays a role in how your espresso tastes and how long your machine lasts.
1 – Espresso Is Over 90% Water
If your espresso tastes flat or sour no matter how you dial it in, look at your water. I know it might sound obvious, but your coffee is mostly made out of water. So, if the base ingredient isn’t right, no amount of quality beans or perfect tamping will save your shot.
2 – Minerals Affect Flavor Clarity, Acidity, and Mouthfeel
I used to think “minerals” were a marketing stunt on bottled water. But when I tried espresso with overly purified water, it tasted lifeless.
The reason is calcium and magnesium help pull the good stuff from your coffee grounds.
Too few minerals? The flavor falls flat. Otherwise, too many? You start getting harsh and overly acidic shots. For this reason, you want to find that sweet spot.
3 – Hard or Impure Water Can Clog Your Machine and Ruin Taste
Always descaling your machine? Chances are, your tap water’s too hard.
The problem is that hard water leaves mineral gunk all over your machine’s group head and steam wand. You’ve probably noticed your coffee ends up tasting bitter or even a little metallic.”
And trust me, you don’t want to mess with limescale buildup. It shortens your machine’s lifespan and ruins your espresso’s flavor.
I started using filtered water with balanced minerals, and my machine not only stays cleaner longer, but my coffee tastes way better, too.
What Makes the Best Water for Espresso Machines?
As I said, too many minerals in the water and you’ll end up with scale and bitter coffee. On the other hand, too little and your espresso might taste flat and lifeless even with premium beans. So, what’s the ideal water for coffee?
| Water Parameter | Ideal Range |
|---|---|
| Total Dissolved Solids (TDS) | 75–250 ppm |
| Hardness (as CaCO₃) | 50–70 ppm |
| Alkalinity | ~40 ppm |
| pH | Around 7 (neutral) |
| Calcium & Magnesium | Balanced—enough for flavor, not scaling |
A Few Extra Tips From My Trial and Error
- I started using a TDS meter out of curiosity, and it revealed a lot. It’s cheap and gives you instant feedback.
- If you’re using bottled water, not all brands are good. You should avoid anything labeled “distilled” or “purified.” Instead, go for spring water or coffee-specific blends like Third Wave Water.
- I now fill my machine with water filtered through a ZeroWater pitcher, then add a tiny pinch of baking soda (literally just a pinch) to bring back some alkalinity.
Notes: It might feel over-the-top at first. However, you’ll be hooked once you taste the difference, especially in the clarity and balance.
Types of Water Ranked Best to Worst
Here’s my take on the best (and worst) types of water to use based on flavor and machine health:
1 – Filtered Water (Ideal)
If I had to pick one type of water to stick with forever, it’d be good filtered water. I started with a basic pitcher filter (like Brita), and it instantly improved my water quality.
The thing is, filtered water removes chlorine, heavy metals, and other nasty stuff that messes with flavor.
But it still keeps enough minerals to help your machine’s boiler work properly and give your espresso that richer and more balanced taste.
Pro tip: If you’re a new home barista, don’t overthink it. The fact is that filtered water is the easiest way to level up your coffee without buying anything fancy.
2 – Third-Party Water Additives (Great Option)
Recently, I gave Third Wave Water a shot. I had a jug of distilled water sitting around and figured why not? I tossed in a packet just for fun, and to my surprise, the difference was immediate.
The espresso came out smoother, with better mouthfeel and none of that flat or hollow taste I used to get.
These packets are made specifically for coffee brewing. You just mix them with distilled or reverse osmosis water, and you’ve got perfectly balanced water.
Brands like Third Wave Water and BWT Bestmin Premium give you that ideal blend of calcium, magnesium, and bicarbonates.
Notes: Just make sure you mix the packet with the right amount of water (usually one packet per gallon). After that, it’s basically café-quality water on demand.
3 – Third-Party Bottled Water for Coffee
If you’re not into the packets or filters, you always have water bottles made for coffee folks like us.
I tried a couple of them after getting tired of mixing minerals every week and two brands I enjoyed using. That being BWT Mineralized Water and Mountain Valley Spring Water.
Actually, BWT is designed with coffee machines in mind. It’s balanced for calcium and magnesium, which brings out brighter notes in espresso while keeping scaling low. Plus, it brews clean-tasting coffee.
On the other hand, Mountain Valley isn’t technically made just for coffee. However, it naturally contains the right mineral composition.
It has that sweet spot of total dissolved solids (TDS) between 90–140 ppm. This works well for pulling smooth and rich espresso shots.
Tips: always check the label or the water quality report if you can. You want something in the right TDS range (around 75–250 ppm) with a near-neutral pH and low sodium. The reason is that some bottled water may mess up your espresso’s flavor or even harm your machine over time.
4 – Softened Tap Water (Use With Caution)
I used softened tap water for a while, thinking I was doing my espresso machine a favor. I figured, “Hey, it’s softer, so less scale, right?”
And while that’s kinda true, I started noticing something weird. My espresso had this odd salty finish, and no matter how I dialed in my grind or shot time, the flavor just felt… off.
The problem with softened tap water is that it often replaces calcium and magnesium. The good minerals that help with flavor with sodium.
And sodium doesn’t just dull the flavor, it can also mess with your machine’s internals over time.
If you already have a water softener installed at home, then be cautious. It might be okay in a pinch. But I wouldn’t rely on it daily for espresso brewing.
Instead, try running your softened water through a separate carbon filter or switch to filtered or bottled water with balanced minerals.
5 – Distilled or Deionized Water (Avoid)
The problem with distilled and deionized is that they lack water-essential minerals like calcium and magnesium. This is key for both flavor and proper extraction.
Without them, your espresso can come out tasting hollow. But beyond taste, there’s a bigger issue. This type of water can corrode metal parts over time, especially in boilers and group heads.
I’ve also heard from other home baristas that machines with water sensors can freak out when there are no dissolved solids in the water.
Some espresso machines don’t recognize distilled water and throw error codes or fail to heat properly. That’s a mess you don’t want to deal with first thing in the morning.
Notes: I suggest staying far away from distilled water. Rather, stick with filtered or mineral-balanced water.
6 – Hard Tap Water (Worst Choice)
The problem with hard water is it’s loaded with minerals like calcium and magnesium. While you do want some minerals for flavor, too much leads to scale buildup inside your espresso machine especially in the boiler.
That junk clogs up the internals, messes with temperature stability, and wrecks your extraction. You end up spending more time descaling than actually enjoying coffee.
I used to think I could just descale more often and call it good. But that didn’t help the weird taste or the extra wear on my gear. Now I completely avoid unfiltered tap water unless I know it’s soft and clean (which, let’s be honest, isn’t often).
Notes: If your machine sounds louder than usual or your espresso tastes bitter and lacks crema, it might be your hard water throwing everything off.
Last Thoughts: Noticed a Difference Yet?
So, have you tried switching up your water yet? If so did your espresso get smoother, sweeter, or plain better? I’d love to know if any of these tips helped bring your shots to life.
Or if you’ve got your water hacks, I haven’t thought of them yet. I’d like to hear your favorite methods below.
