Ever had a bad espresso experience? Espresso is 85-96% water and that water is extremely important to delivering not only a great shot of espresso but not damaging a very expensive espresso machine. If the operator gets the water wrong this season you may find a ghostly taste in your coffee beverage. Chlorine can alter the aroma and increases acidity. It also bonds with organics creating an earthy or moldy overtone to the flavor. TDS, (total dissolved solids), can cause poor extraction of the grounds, under extraction leads to weak and sour drinks and over extraction leads to bitterness so taking care to treat coffee and espresso beverage water is extremely important. From Starbucks to Dunkin the 2015 seasonal holiday specialty beverage season ramps up this week with Halloween and with it some of the most popular coffee beverages ever inspired by a season. Who hasn’t had a Pumpkin Spiced Latte? This year’s current seasonal line up for Starbucks now includes the Toasted Graham Latte, the Salted Caramel Mocha and the Iced Vanilla Spiced Latte. Dunkin Doughnuts has their own Pumpkin Latte and Peet’s their Mayan Mocha! These hot seasonal espresso beverages have proven to increase sales and have succeeded for all of these chains and a lot of independent operators too by drawing in customers early and often during the holiday season. People don’t want to miss out on limited time seasonal offers and for a lot of us these drinks are now part of our memories of enjoying and celebrating the holiday season. 
Regardless of which one is your favorite, operators know and work diligently to make sure that all of these beverages begin with a great shot of espresso. Everpure continues to lead the Industry in taking care of the ghosts in the water, by working directly with Specialty Coffee Operators and Espresso Equipment Manufactures. From the ESO and Claris cartridge systems delivering filtered softened water through salt less ion exchange to the blended reverse osmosis line of MRS, Mineral Reduction Systems, we have a solution to turn the water operators are dealing with into the engineered water they need to deliver the espresso beverage that meets their specifications. For espresso, that means a softer water that also protects the equipment from both hard water scale and chloride, For example the, La Marzocco GB/5 Commercial Espresso Machine manual notes;