4.5 A note to commercial operators (Water treatment and preventive descaling for espresso machines)
Description
This article is from the Water for coffee FAQ, by Jim Schulman with numerous contributions by others.
4.5 A note to commercial operators (Water treatment and preventive descaling for espresso machines)
With conventional water inlet design, a commercial operation
needs to run boiler safe water. This may have a slightly deletorious
effect on espresso taste, and still necessitates boiler blowdowns.
However, if the demand were out there, it shouldn't be all
that difficult to design a better system. It would run two levels of
water: RO water with a tad of minerals into the steam boiler, and a
harder, tastier water into the heat exchangers. With proper plumbing,
it should be simple to do a nightly citric acid flush of the heat
exchangers, and a monthly boiler flush to keep them scale free.
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