I used to use 100% distilled water until a couple of people suggested that I mix it with a bit of bottled mineral water.  I tried it, and you know what?  The espresso didn’t taste as “flat.” The shots also taste a bit sweeter  Before each session, I now mix a batch of 80% distilled water with 20% Vittel in a plastic water container.  Then, I close the lid and shake vigorously for about 30 seconds in order to aerate the water before putting it into the Pavoni.  This may sound a bit fanatical, but it works for me.  Just remember, your coffee can only be as good as your water.  Sometimes I will put the filter in and pull a shot without any coffee just to taste the water.  This way, I can tell if the water tastes OK as well as whether the equipment is clean enough.


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