{"id":6628,"date":"2025-04-22T21:30:46","date_gmt":"2025-04-22T19:30:46","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=6628"},"modified":"2025-04-22T21:31:46","modified_gmt":"2025-04-22T19:31:46","slug":"water-in-the-cafe","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/","title":{"rendered":"Water in the cafe"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><strong>Water makes up 98% of every coffee\u2014but it rarely makes the investment list.<\/strong>Bad water ruins flavor, destroys equipment, and drives up service costs. So how do you choose a system that actually improves your caf\u00e9\u2019s performance?<\/h1>\n\n\n\n<p><strong>What is coffee without the beans?<\/strong><\/p>\n\n\n\n<p>In most caf\u00e9s, all the focus is on the beans. Roastery selection, roast profile, freshness, sensory attributes, extraction parameters\u2014we treat all of it as sacred. And rightfully so.<\/p>\n\n\n\n<p>But at the same time, we almost completely overlook the ingredient that makes up not just a few percent of the brew, but over ninety-eight percent of it: water. Ordinary, everyday, often underestimated water.<\/p>\n\n\n\n<p>It\u2019s absurd\u2014but still common: a barista can talk for hours about the terroir of Colombian beans but has no idea what the water hardness is in their caf\u00e9. Caf\u00e9 owners spend tens of thousands on espresso machines and grinders\u2014then brew coffee using tap water. The same water that leaves scale in kettles and a chlorine note in tea. And then they\u2019re surprised the coffee tastes flat, metallic, or just\u2026 lifeless.<\/p>\n\n\n\n<p>Water is not neutral. It has flavor, composition, and character. It interacts with coffee both chemically and sensorially. It can enhance fruitiness, add body, or bring out acidity\u2014but it can also destroy all the best aspects of a coffee. And while a customer may not name it outright, they <em>will<\/em> notice the difference. Coffee brewed with well-mineralized water is cleaner, smoother, and more complex. It leaves a lasting impression\u2014and makes guests come back.So before you invest in your next espresso machine or seasonal blend, take a moment to ask yourself: \u00a0<strong>What\u2019s really flowing through your coffee?<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-1024x683.jpg\" alt=\"\" class=\"wp-image-6615\" srcset=\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-1024x683.jpg 1024w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-300x200.jpg 300w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-1536x1024.jpg 1536w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-270x180.jpg 270w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-770x515.jpg 770w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Why does water change coffee flavor?<\/strong><\/p>\n\n\n\n<p>The water in your caf\u00e9 isn\u2019t just a liquid that needs to boil. It\u2019s an <em>active ingredient<\/em>\u2014one that has a real impact on what ends up in the cup. The chemical composition of your water determines <strong>how much and which flavor compounds<\/strong> are extracted from the coffee.<\/p>\n\n\n\n<p>This means that even the best beans, when paired with the wrong water, can taste mediocre, dull, or in the worst cases\u2014metallic, flat, or like week-old thermos tea.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Water that\u2019s too soft<\/strong>\u2014lacking minerals\u2014has weak extraction power. The flavors are pale, the brew is watery, and there\u2019s no depth.<\/li>\n\n\n\n<li><strong>Water that\u2019s too hard<\/strong>, full of calcium and bicarbonates, can mute fruitiness, muddle the flavor profile, and completely kill the acidity that\u2019s crucial to balance and structure in lighter roasts.<\/li>\n<\/ul>\n\n\n\n<p>But that\u2019s not all. Water doesn\u2019t just affect flavor\u2014it affects equipment. High hardness means limescale buildup in boilers, steam wands, and internal tubing. More buildup means more downtime, more service calls, and more frustration. Which all directly impacts your caf\u00e9\u2019s budget.<\/p>\n\n\n\n<p>So good water must serve <strong>two purposes<\/strong>:<br>Be safe for equipment and optimal for extraction. That means it can\u2019t be too pure or too mineral-heavy. It\u2019s not about \u201cthe best mountain spring water,\u201d but <strong>water matched to coffee<\/strong>\u2014water that brings out the best in your beans <em>and<\/em> doesn\u2019t wreck your machines.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-1024x683.jpg\" alt=\"\" class=\"wp-image-6619\" srcset=\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-1024x683.jpg 1024w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-300x200.jpg 300w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-1536x1024.jpg 1536w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-270x180.jpg 270w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/MU_2782-2-770x515.jpg 770w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>The parameters that truly matter<\/strong><\/p>\n\n\n\n<p>Before you pick a filtration system, you need to know what you&#8217;re actually aiming for. Water in a caf\u00e9 isn\u2019t magic\u2014it\u2019s chemistry. And to make coffee taste the way it should, you need to stay within certain numbers. These values define extraction, balance, and\u2014ultimately\u2014whether a customer comes back for a second cup.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Total Hardness<\/strong><\/h4>\n\n\n\n<p>This is the amount of dissolved calcium (Ca\u00b2\u207a) and magnesium (Mg\u00b2\u207a) ions in the water. These minerals determine the <strong>extractive strength<\/strong>.<br>Too little = thin, weak brew.<br>Too much = muted coffee and limescaled machines.<\/p>\n\n\n\n<p>\ud83d\udccc <strong>Ideal range for espresso<\/strong>: 50\u2013100 ppm CaCO\u2083<br>Pour-over methods are a bit more forgiving.<\/p>\n\n\n\n<p><strong>How to measure:<\/strong> Drop tests (e.g. Brita, BWT kits \u2013 two test tubes, reagent drops, count the drops). Electronic meters can help, but composition matters too\u2014not all meters show that.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Alkalinity (Buffering Capacity)<\/strong><\/h4>\n\n\n\n<p>Alkalinity is the water\u2019s ability to buffer acidity\u2014basically, it determines whether your coffee will taste <strong>bright and fresh<\/strong>, or <strong>dull and flat<\/strong>.<br>Too much alkalinity destroys acidity. Too little can make coffee taste sour.<\/p>\n\n\n\n<p>\ud83d\udccc <strong>Safe range<\/strong>: ~40 ppm CaCO\u2083<\/p>\n\n\n\n<p><strong>How to measure:<\/strong> Also with drop tests\u2014different reagent, same principle. Water testing kits from JBL or Hanna Instruments work well. Takes just 2\u20133 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>pH<\/strong><\/h4>\n\n\n\n<p>Without getting too lab-techy: your water\u2019s pH should be near neutral\u2014<strong>between 6.5 and 7.5<\/strong>.<br>Water that\u2019s too acidic can cause corrosion. Too alkaline, and it can distort the brew\u2019s sweetness and clarity.<\/p>\n\n\n\n<p><strong>How to measure:<\/strong><strong><br><\/strong> Simple: litmus paper.<br>More accurate: a digital pH meter (must be calibrated periodically). Prices start at around 50\u2013100 PLN.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>TDS \u2013 Total Dissolved Solids<\/strong><\/h4>\n\n\n\n<p>This measures <strong>everything<\/strong> dissolved in the water.<br>Too low (e.g. pure reverse osmosis water with no mineralization) = no flavor structure, flat coffee.<br>Too high = over-saturation, muddy taste.<\/p>\n\n\n\n<p>\ud83d\udccc <strong>Good starting point<\/strong>: ~150 ppm<br>But remember\u2014it\u2019s not just the number, it\u2019s <em>what<\/em> makes up that number.<\/p>\n\n\n\n<p><strong>How to measure:<\/strong> A TDS meter (conductivity meter) is a must-have in any caf\u00e9. It shows total ppm, though not the composition\u2014still, it\u2019s your first checkpoint.<\/p>\n\n\n\n<p><strong>How to treat water in your caf\u00e9 \u2013 systems that actually work<\/strong><\/p>\n\n\n\n<p>By now, it\u2019s clear: water can\u2019t be random. But awareness alone won\u2019t fix things\u2014you need a <strong>system<\/strong> that gives you control. Here\u2019s a look at the most effective options: filters, reverse osmosis, mixers, and remineralizers. Each has its place\u2014if chosen for your caf\u00e9\u2019s actual needs, not just based on what was \u201con sale.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/b2b.coffeedesk.pl\/nasze-marki\/bwt\/1?v=1\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-1024x683.jpg\" alt=\"\" class=\"wp-image-6621\" srcset=\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-1024x683.jpg 1024w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-300x200.jpg 300w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-1536x1025.jpg 1536w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-270x180.jpg 270w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/20220204_BWT_335_1-770x515.jpg 770w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><strong>Brita &amp; BWT \u2013 simple, fast, manageable<\/strong><\/p>\n\n\n\n<p>If you\u2019re just starting out, don\u2019t want to overcomplicate things, and your municipal water isn\u2019t awful\u2014Brita or BWT filtration kits are a solid first step. Both companies offer systems installed under the espresso machine or on the incoming water line.<\/p>\n\n\n\n<p>These filters remove chlorine, reduce hardness, and improve taste. The pro versions also include mineralization\u2014BWT, for instance, adds magnesium, which enhances the coffee\u2019s flavor profile.<\/p>\n\n\n\n<p>It\u2019s not ideal for demanding pour-overs or cuppings, but for espresso and milk drinks\u2014it\u2019s more than enough.<br>\ud83d\udcb0 Cost: a few hundred to a thousand PLN. Filter replacement every few months, depending on water usage and quality.<\/p>\n\n\n\n<p><strong>Reverse Osmosis \u2013 total control (but not zero effort)<\/strong><\/p>\n\n\n\n<p>everse Osmosis (RO) is the most precise water filtration method used in foodservice. It pushes water through a membrane with microscopic pores, removing almost everything\u2014both harmful elements <em>and<\/em> the minerals coffee needs.<\/p>\n\n\n\n<p>That\u2019s why RO systems require <strong>blending<\/strong>\u2014either manual mixing with unfiltered water or a <strong>remineralizer<\/strong>, which lets you dial in exact levels of calcium, magnesium, and carbonates.<\/p>\n\n\n\n<p>Sounds like alchemy? Maybe. But the result is worth it: <strong>complete control<\/strong> over your extraction, regardless of your water source.<\/p>\n\n\n\n<p>\ud83d\udd3b Drawbacks: higher upfront cost (3\u20136k PLN), water waste (some water is discarded), installation space, and maintenance.<br>\u2705 But if you\u2019re planning on pour-overs, cuppings, single origins, or just want repeatability and peace of mind\u2014it\u2019s the only way.<\/p>\n\n\n\n<p><strong>Premium systems: AKVO, Everpure, Pentair<\/strong><\/p>\n\n\n\n<p>If you want maximum precision and design (including service usability), go a step further with premium systems like AKVO or Everpure. These typically combine reverse osmosis and remineralization, often letting you create separate water profiles for espresso and pour-over.<\/p>\n\n\n\n<p>They run quietly and consistently, with excellent documentation and support. Ideal for caf\u00e9s with high volume, discerning clientele, and a goal of offering more than just &#8220;good coffee.&#8221; These caf\u00e9s see water as an investment, not a cost.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"655\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2025\/04\/shutterstock_1124384207_bearb-folder-1024x655.jpg\" alt=\"\" class=\"wp-image-6617\" srcset=\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/shutterstock_1124384207_bearb-folder-1024x655.jpg 1024w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/shutterstock_1124384207_bearb-folder-300x192.jpg 300w, https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/shutterstock_1124384207_bearb-folder-1536x982.jpg 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>How to choose a water system for your caf\u00e9 \u2013 three scenarios<\/strong><\/p>\n\n\n\n<p>Not every caf\u00e9 needs a 5,000 PLN osmosis system. And not every coffee will shine with a cheap market filter. It all depends on your caf\u00e9\u2019s concept, offering, and starting water quality. Here are three common scenarios:<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1. Small caf\u00e9, classic espresso menu, low volume<\/strong><\/h4>\n\n\n\n<p>If you\u2019re just getting started, focused on espresso and milk-based drinks, and using under ~50 liters of water a day\u2014a basic filtration system with hardness reduction is enough. Just make sure it\u2019s certified for foodservice and matched to your local water profile.<\/p>\n\n\n\n<p><strong>What you gain:<\/strong> Better flavor, no chlorine, less scale, noticeably cleaner espresso. Peace of mind as you launch.<\/p>\n\n\n\n<p>\u26a0\ufe0f Watch out for: filter replacements. Don\u2019t wait until the coffee tastes like metal.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2. Medium caf\u00e9 with pour-over, higher volume, connoisseur-friendly menu<\/strong><\/h4>\n\n\n\n<p>If you offer pour-overs, alt brewing methods, cuppings, or a rotating menu of single origins\u2014invest in a solution that gives you control over hardness and mineral content. A system with reverse osmosis and blending or remineralization is a smart choice.<\/p>\n\n\n\n<p><strong>What you gain:<\/strong> Consistent flavor, precise extraction control, equipment safety, and cupping reliability.<\/p>\n\n\n\n<p>\u26a0\ufe0f Watch out for: RO systems require maintenance, space, and responsible waste management. It\u2019s not \u201cset and forget\u201d tech\u2014you need to understand how it works.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3. High-volume specialty caf\u00e9 with education, retail beans, and fast turnover<\/strong><\/h4>\n\n\n\n<p>Here, shortcuts are not an option. If you educate guests, host tastings, release seasonal lines, and collaborate with roasters\u2014you need full control. A system with RO, fine-tuned remineralization, and the ability to set different water profiles for espresso and filter is <strong>non-negotiable<\/strong>.<\/p>\n\n\n\n<p><strong>What you gain:<\/strong> Complete control over taste, stronger customer loyalty, better pairing of beans with methods, and long-term machine reliability.<br>This is the level you can taste\u2014and your guests will notice.<\/p>\n\n\n\n<p>\u26a0\ufe0f Watch out for: higher cost, but it pays off\u2014in lower service expenses and stronger brand identity.<br>Here, water becomes a <strong>tool<\/strong>\u2014not a cost.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Water is an operational decision.<\/strong><\/h3>\n\n\n\n<p>When opening a caf\u00e9, many decisions happen fast: espresso machines, grinders, training, beans, furniture, logo. Water rarely makes the serious list\u2014and that\u2019s one of the most common mistakes. Because water isn\u2019t a matter of \u201cif,\u201d but <strong>what kind<\/strong>.<\/p>\n\n\n\n<p>And that choice affects more than flavor\u2014it determines machine lifespan, service cycles, stress levels during breakdowns, and your brand\u2019s reputation.<\/p>\n\n\n\n<p>Water that doesn\u2019t fit your coffee can ruin the perfect roast.<br>Water that doesn\u2019t fit your equipment can ruin the equipment.<\/p>\n\n\n\n<p>That\u2019s not a detail. That\u2019s a strategic technological choice\u2014just one that your guests will sense subconsciously, and <strong>you\u2019ll feel directly in your costs<\/strong>.<\/p>\n\n\n\n<p>So if the water in your caf\u00e9 is just \u201cwhatever comes out of the tap and passed through a Brita filter five months ago\u201d\u2014it\u2019s time to rethink.<br>And if you\u2019re designing your caf\u00e9 from the ground up and want everything to make sense from day one\u2014<strong>start with this question<\/strong>:<br><strong>What\u2019s really flowing through your coffee?<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Water makes up 98% of every coffee\u2014but it rarely makes the investment list.Bad water ruins flavor, destroys equipment, and drives up service costs. So how do you choose a system that actually improves your caf\u00e9\u2019s performance? What is coffee without the beans? In most caf\u00e9s, all the focus is on the beans. Roastery selection, roast<\/p>\n","protected":false},"author":15,"featured_media":6616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60,61],"tags":[],"class_list":{"0":"post-6628","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-horeca-en","8":"category-speciality-cafe"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Water in the cafe - Blog B2B Coffeedesk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Water in the cafe - Blog B2B Coffeedesk\" \/>\n<meta property=\"og:description\" content=\"Water makes up 98% of every coffee\u2014but it rarely makes the investment list.Bad water ruins flavor, destroys equipment, and drives up service costs. So how do you choose a system that actually improves your caf\u00e9\u2019s performance? What is coffee without the beans? In most caf\u00e9s, all the focus is on the beans. Roastery selection, roast\" \/>\n<meta property=\"og:url\" content=\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog B2B Coffeedesk\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/coffeedeskpl\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-22T19:30:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-22T19:31:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dominik Ropela\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CoffeeDeskPl\" \/>\n<meta name=\"twitter:site\" content=\"@CoffeeDeskPl\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dominik Ropela\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\"},\"author\":{\"name\":\"Dominik Ropela\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/2d4ea0224b5b22284e8fa1f6d4e9faeb\"},\"headline\":\"Water in the cafe\",\"datePublished\":\"2025-04-22T19:30:46+00:00\",\"dateModified\":\"2025-04-22T19:31:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\"},\"wordCount\":1775,\"publisher\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg\",\"articleSection\":[\"HoReCa\",\"SPECIALITY CAF\u00c9\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\",\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\",\"name\":\"Water in the cafe - Blog B2B Coffeedesk\",\"isPartOf\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg\",\"datePublished\":\"2025-04-22T19:30:46+00:00\",\"dateModified\":\"2025-04-22T19:31:46+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage\",\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg\",\"contentUrl\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg\",\"width\":2560,\"height\":1707},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Strona g\u0142\u00f3wna\",\"item\":\"https:\/\/b2b.coffeedesk.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Water in the cafe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#website\",\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/\",\"name\":\"Blog B2B Coffeedesk\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/b2b.coffeedesk.com\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#organization\",\"name\":\"Coffeedesk.pl B2B\",\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2024\/04\/Coffeedesk_business.png\",\"contentUrl\":\"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2024\/04\/Coffeedesk_business.png\",\"width\":210,\"height\":53,\"caption\":\"Coffeedesk.pl B2B\"},\"image\":{\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/coffeedeskpl\",\"https:\/\/x.com\/CoffeeDeskPl\",\"https:\/\/www.instagram.com\/coffeedeskpl\/\",\"https:\/\/www.youtube.com\/user\/coffeedeskpl\",\"https:\/\/www.linkedin.com\/company\/coffeedesk\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/2d4ea0224b5b22284e8fa1f6d4e9faeb\",\"name\":\"Dominik Ropela\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9c748979fe47c016f4a2676aa334e5f1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/9c748979fe47c016f4a2676aa334e5f1?s=96&d=mm&r=g\",\"caption\":\"Dominik Ropela\"},\"description\":\"Prawnik z dusz\u0105 marketingowca. W Coffeedesk odpowiadam za wydarzenia, akcje sprzeda\u017cowe i wszystko, co dzieje si\u0119 \u201ena froncie\u201d warszawskich lokali. Po pracy zagl\u0105dam do nowych gastro miejsc\u00f3wek, podr\u00f3\u017cuj\u0119 i robi\u0119 zdj\u0119cia analogiem, \u017ceby o niczym nie zapomnie\u0107.\",\"sameAs\":[\"https:\/\/www.linkedin.com\/in\/dominik-ropela\/\"],\"url\":\"https:\/\/b2b.coffeedesk.com\/blog\/author\/dominik-ropela\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Water in the cafe - Blog B2B Coffeedesk","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/","og_locale":"en_US","og_type":"article","og_title":"Water in the cafe - Blog B2B Coffeedesk","og_description":"Water makes up 98% of every coffee\u2014but it rarely makes the investment list.Bad water ruins flavor, destroys equipment, and drives up service costs. So how do you choose a system that actually improves your caf\u00e9\u2019s performance? What is coffee without the beans? In most caf\u00e9s, all the focus is on the beans. Roastery selection, roast","og_url":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/","og_site_name":"Blog B2B Coffeedesk","article_publisher":"https:\/\/www.facebook.com\/coffeedeskpl","article_published_time":"2025-04-22T19:30:46+00:00","article_modified_time":"2025-04-22T19:31:46+00:00","og_image":[{"width":2560,"height":1707,"url":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg","type":"image\/jpeg"}],"author":"Dominik Ropela","twitter_card":"summary_large_image","twitter_creator":"@CoffeeDeskPl","twitter_site":"@CoffeeDeskPl","twitter_misc":{"Written by":"Dominik Ropela","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#article","isPartOf":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/"},"author":{"name":"Dominik Ropela","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/2d4ea0224b5b22284e8fa1f6d4e9faeb"},"headline":"Water in the cafe","datePublished":"2025-04-22T19:30:46+00:00","dateModified":"2025-04-22T19:31:46+00:00","mainEntityOfPage":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/"},"wordCount":1775,"publisher":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/#organization"},"image":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage"},"thumbnailUrl":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg","articleSection":["HoReCa","SPECIALITY CAF\u00c9"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/","url":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/","name":"Water in the cafe - Blog B2B Coffeedesk","isPartOf":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage"},"image":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage"},"thumbnailUrl":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg","datePublished":"2025-04-22T19:30:46+00:00","dateModified":"2025-04-22T19:31:46+00:00","breadcrumb":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#primaryimage","url":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg","contentUrl":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2025\/04\/DSC0026-1-scaled.jpg","width":2560,"height":1707},{"@type":"BreadcrumbList","@id":"https:\/\/b2b.coffeedesk.com\/blog\/2025\/04\/22\/water-in-the-cafe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Strona g\u0142\u00f3wna","item":"https:\/\/b2b.coffeedesk.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Water in the cafe"}]},{"@type":"WebSite","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#website","url":"https:\/\/b2b.coffeedesk.com\/blog\/","name":"Blog B2B Coffeedesk","description":"","publisher":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/b2b.coffeedesk.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#organization","name":"Coffeedesk.pl B2B","url":"https:\/\/b2b.coffeedesk.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2024\/04\/Coffeedesk_business.png","contentUrl":"https:\/\/b2b.coffeedesk.com\/blog\/wp-content\/uploads\/2024\/04\/Coffeedesk_business.png","width":210,"height":53,"caption":"Coffeedesk.pl B2B"},"image":{"@id":"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/coffeedeskpl","https:\/\/x.com\/CoffeeDeskPl","https:\/\/www.instagram.com\/coffeedeskpl\/","https:\/\/www.youtube.com\/user\/coffeedeskpl","https:\/\/www.linkedin.com\/company\/coffeedesk"]},{"@type":"Person","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/2d4ea0224b5b22284e8fa1f6d4e9faeb","name":"Dominik Ropela","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/b2b.coffeedesk.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/9c748979fe47c016f4a2676aa334e5f1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9c748979fe47c016f4a2676aa334e5f1?s=96&d=mm&r=g","caption":"Dominik Ropela"},"description":"Prawnik z dusz\u0105 marketingowca. W Coffeedesk odpowiadam za wydarzenia, akcje sprzeda\u017cowe i wszystko, co dzieje si\u0119 \u201ena froncie\u201d warszawskich lokali. Po pracy zagl\u0105dam do nowych gastro miejsc\u00f3wek, podr\u00f3\u017cuj\u0119 i robi\u0119 zdj\u0119cia analogiem, \u017ceby o niczym nie zapomnie\u0107.","sameAs":["https:\/\/www.linkedin.com\/in\/dominik-ropela\/"],"url":"https:\/\/b2b.coffeedesk.com\/blog\/author\/dominik-ropela\/"}]}},"_links":{"self":[{"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/posts\/6628"}],"collection":[{"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/comments?post=6628"}],"version-history":[{"count":1,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/posts\/6628\/revisions"}],"predecessor-version":[{"id":6629,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/posts\/6628\/revisions\/6629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/media\/6616"}],"wp:attachment":[{"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/media?parent=6628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/categories?post=6628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/b2b.coffeedesk.com\/blog\/wp-json\/wp\/v2\/tags?post=6628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}