I'm curious about the frequent discussions of what water to use, RO....bottled spring water....softened...tap. If I want the best possible taste in the shot why wouldn't I use the water that tastes best to me? Sure, there's going to be faster build up of minerals in the boilers if you choose a bottled spring water, but can't that be corrected by just using a good descaler more frequently? I use Descal and find that it works best of the 3 or 4 I've tried. To me, it's definitely worth the expense for a really good descaler and the time it takes to use. Why compromise the taste of your espresso to avoid an hour of maintenance once a month? Am I missing something here?
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