The main harm to the coffee machine is rearranged by excessive water hardness. So all such filters do not cope with stiffness at all, but only slightly improve the taste. To combat hardness salts, reverse osmosis is needed, which is not possible in such dimensions. For a coffee machine, you can use water with a hardness of up to 7 mg-eq / l (19.6 ° DH, 350Ppm), and preferably 1-1.5 mg-eq / l (2.8-4.2 ° DH, 50-75Ppm) and no filter needed.
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