The tap water in my town was the real reason my shots tasted off

I checked the local water report online last week and found our hardness is 180 ppm, which is way past what anyone recommends for espresso. My $40 filtration pitcher finally explained why every bag of beans I tried for 6 months had that dull, chalky finish. Has anyone else blamed their grinder or technique first before realizing the water was the problem?

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hugoj8627d ago

Reminds me of the time I blamed my tamper for six straight weeks. Turned out my tap water was basically liquid chalk. Spent all that money on new gear when the real fix was a $25 filter and some patience.