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.


{ 2 comments… read them below or add one }

Raul Becerra December 11, 2015 at 23:08

What is Vittel water & where do you get it?

David Michael Jacobs July 12, 2018 at 15:53

Thank you for taking the time to share this important and valuable information. I’ve read many reviews about LaPavoni lever espresso machines and people complain about overheating, damaged gaskets, and leaks. Many complaints occurred within the first six months of ownership. Because of your blog, I know why and how to avoid their experiences. I’m leaning towards the Professional because of the gauge and larger boiler. My daughter and I drink two to three double shots, between the two of us – combined total, and, on occasion, I might have one double shot after work.

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