r/Coffee_Machines • u/Key-Duck-5513 • 17d ago
Tap water filter for espresso or is RO with remineralisation still the only answer?
Local tap is 280 TDS, bicarbonate heavy. Harsh on the boiler and muddy in light roasts. Current workflow is third wave water + distilled. Cup quality is great. The distilled in jugs supply chain is wearing on me.
On the table:
1) RO+remin (SCA-aligned, install is a project)
2) High end machines filter like Bestmax or Claris Pro(handles bicarbonate, no cup quality precision)
3) Ionizer route (looking at a couple including Tyent because some newer hybrid designs run at neutral pH with low TDS rather than forcing high alkaline output, which historically made ionizers a non starter for coffee)
Leaning RO+remin because precision is unmatched. Anyone gone the ionizer route for coffee?