psycik Senior Member Joined: 29 Nov 2011 Posts: 7 Location: New Zealand Expertise: I love coffee
Posted Fri Aug 24, 2012, 2:04am Subject: Giotto Premium Plus - and Distilled water
Hi
I had a brand new Giotto sitting in its box in my garage, waiting for me to get it out tomorrow.
We've had a Nemox SBDU machine for the past 6 years and have only ever run distilled water in it - only becuase it strips out any nasties in the water.
I read in a supplement that came with the Giotto to not use distilled water as the machine uses something in the unfiltered water for the auto shut off. Is this the only reason it's not recommended? I mean if I'm used to checking my tank fairly frequently, and intended to never let it empty, should this mean that distilled water is ok to use?
I'm not worried about the arguements that it stips taste out etc, we're used to it, and I'd rather protect the machien TBH.
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,661 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Fri Aug 24, 2012, 4:16am Subject: Re: Giotto Premium Plus - and Distilled water
Distilled water won't harm the machine otherwise than that, but it'll simply make the espresso taste flat, because the minerals contained in tap water add to taste.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Posted Fri Aug 24, 2012, 8:03am Subject: Re: Giotto Premium Plus - and Distilled water
The Giotto relies on some minerals to sense the level of the water in the boiler. Without that the boiler will continually fill and the pressure safety relief valve will open spraying water inside the machine. If it uses a reservoir, you can use distilled (although reverse osmosis will not taste quite so flat) and mix in some tap or drinking water to add some minerals.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,758 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Mon Aug 27, 2012, 6:27am Subject: Re: Giotto Premium Plus - and Distilled water
Like Randy said, the machine requires minerals in the water to properly set the level of water IN the BOILER, not the water tank. Also as was said above, you need the minerals in the water to give the espresso depth of flavor, distilled or RO water are TOO PURE and they do not make good coffee in any form or method of brewing.
But, by now I think the question is moot as you used whatever you used over the weekend. So what did you use and what was the results?
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
cappuccinoboy Senior Member Joined: 27 Jun 2009 Posts: 793 Location: MILANO Expertise: Professional
Espresso: Milano pod, Milano fully... Grinder: grind on demand
Posted Mon Aug 27, 2012, 1:34pm Subject: Re: Giotto Premium Plus - and Distilled water
psycik Said:
Hi
I had a brand new Giotto sitting in its box in my garage, waiting for me to get it out tomorrow.
We've had a Nemox SBDU machine for the past 6 years and have only ever run distilled water in it - only becuase it strips out any nasties in the water.
I read in a supplement that came with the Giotto to not use distilled water as the machine uses something in the unfiltered water for the auto shut off. Is this the only reason it's not recommended? I mean if I'm used to checking my tank fairly frequently, and intended to never let it empty, should this mean that distilled water is ok to use?
I'm not worried about the arguements that it stips taste out etc, we're used to it, and I'd rather protect the machien TBH.
mineral salts besides telling water level making water conductive, do contribute to make the espresso great, so you cannot have enjoyed good espresso the last six years : I suggest you sue whoever told you to use distilled water (that on the long run is not even good for irons...) Ciao, Pietro
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