Tapping into filtration

Baristas strive to control each element of coffee production, from processing methods and roasting through to grind consistency and temperature profiling. Water is another element not to forget. If you use the water straight from your tap and let it run through a coffee machine, chances are that rare, expensive Panama Gesha you’ve just added to the menu will be lacking in the flavour profile it deserves. That’s why most cafés implement water filtration systems – to control water’s impact on coffee flavour and maximising the lifetime of the espresso machine at the same time.

But what really goes on behind the filtration doors? What are the different options available and what do they do to turn ordinary