Barista told me to stop using distilled water in my espresso machine, saved me $300 in repairs

I switched to distilled water about 8 months ago because I heard it prevents scale buildup. Then my machine started tripping the pressure gauge and pulling bitter shots every time. A barista at a shop in Portland said the sensors rely on minerals in the water to read flow correctly. He suggested a simple 50/50 mix of tap and filtered water instead. Within 3 days the shots leveled out and the gauge went back to normal. Has anyone else had issues with ultra-pure water in their home setup, or do you use a specific mineral packet instead?

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robinc606d ago

That mineral packet advice is the real deal, I was dead wrong about pure water.