I have been using distilled water from Canadian Springs for the past year or so in my Gaggia Classic espresso machine on the recommendation of the vendor where I purchased the machine.
I have been cleaning and descaling the machine every 4 months with the \"puly\" brand cleansers and descalers. The last time I was scheduled to do this maintenance, I was out of stock of the \"puly\" stuff, but I managed to get some \"Saeco\" descaler instead... Saeco's instructions explicitly stated to not use distilled H2O.
So, now I'm confused...
What's the general concensus on distilled water in espresso machines? Is it a waste of money?
Another question, if I may: Would you recommend filtered tap water?
I live in an urban area which chlorinates and adds flouride etc... to the municipal water supply as per the standards within most urban areas of North America, and we use a Brita to \"filter\" and store water in the refrigerator. How effective this filtering process is could be debated, I'm sure.
However, are there enough of the minerals which you speak of remaining in the water after filtering by this process, or would you recommend using plain, old tap water?
Whoa - that is indeed insane. Maybe I'll read it when my daughter has graduated from university, I'm retired, have learned to fly a plane, written that novel I keep putting off and finally climbed Mount Everest.
So, do you use Brita water at room temperature, or do you use straight tap water?