Water Dispensers

Water Hardness

Term from the vending glossary

Calcium and magnesium content of tap water, measured in degrees German hardness (°dH). Classification: soft <8.4 °dH, medium 8.4–14 °dH, hard >14 °dH. High °dH accelerates limescale deposits in coffee machines and POU dispensers — requires shorter descaling intervals or a water softening system. Published by water suppliers for each supply area.

Water hardness indicates how much calcium and magnesium is dissolved in the water. In Germany, this is typically measured in degrees German hardness (°dH) and published by water suppliers for each supply area. It is the one figure every operator should know before selecting any equipment.

Because it determines running costs, not taste alone. Water hardness determines filter type, cartridge replacement interval and descaling interval — and thus an operating cost item that can vary several times between two sites. The value is published in the drinking water report from your local water supplier.

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Related terms

Water softening systemSystem for reducing calcium and magnesium content in water (water hardness). Protects coffee machines from lime scale deposits and extends service intervals. Recommended for high-performance coffee machines at water hardness above 15 °dH.Activated Carbon FilterFilter medium made from porous carbon that adsorbs chlorine, chloramines and organic compounds from tap water. Improves taste and odour. Recommended replacement cycle: every 3 months or 2,000 litres (earlier depending on water quality).POU Water DispenserPoint-of-Use: mains-connected water dispenser with integrated filtration, drawing directly from the drinking water supply. No bottle handling, no deposit costs. Delivers still, medium, and sparkling water, plus typically hot water.Reverse osmosisWater filtration technique that, through pressurization (4–10 bar), removes nearly all dissolved salts, heavy metals and pathogens from tap water. Result: very pure, tasteless water (TDS <10 ppm). For POU sparkling water dispensers, frequently combined with a remineralization stage, because pure water tastes bland.

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