FAQs - frequently asked questions

Heavy metals may get into drinking water through house installations and can be unhealthy if they are highly concentrated. A reduction of lead and copper by professional water processing is therefore recommended.

Water filters which are especially used for optimizing coffee water have so-called ion exchangers. These eliminate only certain ingredients (e.g. hardness setters, heavy metals) and take them off the water. Thus the chemical composition of water is changed in a way that no scale deposits can occur. By adding activated carbon no unpleasant odour or taste in water arises.

Every professional water filter for coffee machines should only be operated with cold water of drinking water quality. The installation of the filter should be as near as possible to the coffee machine. The supply of water to the filter is made by a connection flange (Aqua Quell water filter system) or by a special filter head (Aqua Quell Purity Water Filtrer System). Both connection fitting and filter head have an adjustable bypass and hence are suitable for coffee and espresso machines as well as for drink dispensers. These devices are flexible and can be adjusted for individual needs. For other purposes operation is possible without adjustment.
This bypass allows an adjustment of the coffee water in accordance with individual requirement. The different types of coffee machines and various sorts of coffee may be considered. BRITA voluntarily gives you all further recommendations.

The capacity of a water filter depends primarily on the quantity of carbonate hardness that has to be neutralized. The lower the contents of carbonate hardness in water and the lesser the daily quantity of water to be filtered, the bigger is the filter capacity. If a large quantity of water together with a high carbonate hardness is prevalent a filter with a big capacity should be chosen. Before every installation the carbonate hardness has to be determined with the BRITA test kit. By given charts the capacity of the water filters can be made out in liters. A water meter will show the filtrated quantity of water at any time.

In general only water filters which are produced according to food grade quality should be installed together with professional coffee machines. The quality of the filter should be checked and certified regularly by independent institutes. The regeneration of the filters should be exclusively done by the producers. Only then the full productivity of the filter is guaranteed and a constant high quality of coffee water is assured.

When choosing and setting up a water filter the required mixture of coffee beans and the type of coffee machine should be taken into consideration. Arabica mixtures e.g. need other water attributes than those mixtures with a high portion of Robusta beans.
Coffee machines with integrated boiler have different demands than those with a continuous-flow water heater. Table-top machines without direct water connection require special water filters. Producers of water filters can give advice how to optimize coffee water.
Coffee water to be used should always be "freshly filtered". Water that has been in taps or in filter for some time - (so-called stagnation water), e.g. after week-ends should be poured away.
It is important to choose the right coffee machine and consider the actual needs. Moreover the installations should be maintained regularly and the hoses be replaced after around 5 years at the latest. That is why one should think of the producers of machines and water filters already at the time of planning an installation of a new professional coffee machine.

Professional water filter-systems remove unwanted properties (e.g. chlorine) and eliminate - if necessary - unpleasant odour and taste in drinking water. Especially important is the significant reduction of water hardening reasons. Thus scale deposits in coffee machines have no chance.

Activated carbon absorbs very effectively substances in water that may cause a strange taste or smell.

The ion exchange resin binds certain calcium and magnesium ions and exchanges them for hydrogen ions, thus reducing the temporary hardness of the water. The exhausted filters are exclusively regenerated in BRITA's own and modern plant, which means guaranteed filter capacities and performance.

Carbonate hardness is the quantity of calcium and magnesium hydrogen carbonate dissolved in water. When water is being heated up these salts develop scale deposits.

The pH value may range between 0 and 14 and indicates how acidic or alkaline a stuff in this case water is. A neutral pH value would be set at 7, values below are considered to be acidic, higher values are alkaline. Drinks like Cola and lemon juice range at a pH value of about 2.3 or 2.5 respectively. Tap water has a pH value between pH 6.5 and pH 8.5 depending on the region and the type of water. This is controlled by water suppliers.

The total hardness is composed of different salts like sulphates, chlorides, phosphates and hydrogen carbonates.

Only cold drinking water may be used with the BRITA water filter system. Microbiological polluted water or water of unknown microbiological quality cannot be used without appropriate sterilization. Central water softeners may influence the composition of water immensely which makes it necessary to contact BRITA.

Professional water filters reduce the carbonate hardness from coffee water without removing it completely. Note: A carbonate hardness portion of approx. 4 °dKH should be obtained at all times. Also the proportion of the total hardness of water should be kept high - since it is important for a full coffee aroma. In addition the pH-value is not being reduced significantly - which makes up for a better taste.  All these attributes must be guaranteed during the filter operation. Only special water filters are used today to bring coffee water to a required high standard.

Especially in industrialised countries drinking water serves highest quality expectations. Nevertheless certain water properties are needed for different areas - thus as well for coffee water. Definitely for the preparation of hot drinks, the quality of water is of great importance. This quality changes depending on its chemical analysis of water contents. Through eliminating unwanted ingredients like e.g. carbonate hardness, taste and odour of water (e.g.chlorine) as well as heavy metals (like lead and copper) the water quality of hot drinks is improved. On top, important minerals are secured for the coffee aroma.
On the other hand a high portion of carbonate hardness in water can lead to an unattractive surface film on tea drinks. Scale deposits can occur in professional coffee machines. This can lead to down-time of machines following high costs of service work and less turnover. Professional water treatment protects effectively from scale deposits and hence proves best coffee aroma.
Coffee consists of approx. 98% of water. Apart from coffee beans and coffee machine water is a most important guarantor for superior quality in your coffee cup. "Ideal coffee water" should thus neither be too soft nor too hard , with a pH value in neutral sphere.
Coffee water being too hard with a carbonate hardness of more than 5° dKH in espresso machines as well as more than 8° dKH in filter coffee machines lead to scale deposits. At the same time coffee can "taste flat". Coffee aroma is partly neutralized, the real taste of coffee cannot spread completely. Necessary is therefore the right adjustment of the water quality (especially carbonate hardness) by choosing the right bypass water at the water filter. Recommendations are given by producers of professional coffee machines and water filters.
Note: Also too soft coffee water can influence negatively the coffee taste. A change of the swelling of ground coffee may occur. This can result in overextractions with a high acid and bitter intensity in coffee and lead to a reduced acceptance by coffee drinkers.

Minerals like sodium, potassium and calcium are indispensable for a superior aroma. For water processing it is important to secure the necessary contents of minerals in coffee water for a optimal aroma.