It’s almost impossible not to deal with this topic because a coffee consists of more than 99.9% water and the quality of a coffee depends largely on this element. Of course, it makes sense to protect your coffee maker from calcification, but if the method used for that destroys all the minerals in the water, even the best coffee can’t make up for that deficit. Chlorine and other chemicals used in today’s waterworks also don’t make for quality coffee enjoyment.

Since we rarely have direct access to a perfectly mineralized mountain stream water source in our home or bar, we need to create that basic requirement. We accomplish this with a tiny osmosis system that breaks down the water into its basic building blocks and subsequently mineralises it as required.