Filter for Warranties


Editorial Policy

Published on

Last updated on

(Photo: Jong Hoon Le.)

[I]f the chance to brew great coffee consistently hasn’t persuaded you to invest in a filtration system, this might: if you don’t use a water filter and softener, your espresso machine is likely out of warranty. This is universally true among the espresso machine companies, and except for those using a few soft water sources, it’s true for all cafés.

This isn’t fine-print stuff. The espresso machine manufacturers want you to know.

At the end of their manual’s long admonishment to use water filters, Slayer closes with this unequivocal line: “Damage to or failure of your machine due to inadequately treated water is not covered under warranty.”

La Marzocco’s installation manual says: “Water quality must be within the range of parameters specified in the chapter on installation, otherwise warranty is voided.”

At the bottom of their webpage laying out water specs, Nuova Simonelli takes a more positive tone, but the all caps make it clear they’re serious: BY MAINTAINING THE WATER AT THE REQUIRED LEVELS YOUR WARRANTY WILL REMAIN VALID AND ALL COVERED REPAIRS WILL BE FIXED WITHOUT HESITATION.

The map on the opposite page provides a general idea of how hard your water might be and how important filtration will be to your machine’s health, and its warranty. Local water sources vary, so get your water tested. It could save you money.

Cory Eldridge is Fresh Cup‘s editor.

Share This Article

Cory Eldridge

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.

Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023