The Ho.Re.Ca sector is paying great attention to water. And many solutions, aimed at sustainability, will be on show at HostMilano.

“The companies that deal in water for the Ho.re.ca sector have fine-tuned their efforts to cater more and more specifically to individual users in kitchens and bars,” says Sergio Barbarisi, international key account manager for BWT Water+More. “Coffee roasters have realised that the coffee that is finally served in the cup is heavily influenced by the quality of the water used to make it, just like restaurateurs have realised that a perfect wine glass depends on the water and detergent it was cleaned in and that steam ovens deserve to run on clean steam.”

Another consideration is the macro trend relating to sustainability, which requires a reduction in the use of single-use materials. “Water dispensers which provide a constant supply of chilled, treated water, cater to a range of different needs and are perfect as a way of avoiding single-use bottles and freeing up space in warehouses and refrigerators.”

Among the various trends being seen in Ho.Re.Ca, Barbarisi identifies the clean-water glass-washing machine, espresso coffee machines with groups that have separate temperatures and pressures, on-demand coffee grinders and – in the water treatment sector – filter cartridges and reverse osmosis products with mineral-equipped filters. In catering there is a rapid growth in demand for dispensers that fill carafes and glasses in a way that satisfies the ever-growing demand for sustainability.

Filter cartridges are rapidly installed and easily replaced. Reverse osmosis filters are the best solution where water contains undesirable elements, such as the high sodium chloride content typically found in seaside areas.

“There is a changing attention to water quality, with a shift from water filtration needed to protect equipment, to water considered as an ingredient in its own right,” says Elena Scordamaglia, marketing specialist professional and BRITA ‘water sommelier’. “This is why, increasingly, we need to consider all the elements in water and its correct filtration to guarantee: quality (water is indeed the secret ingredient for many preparations: from coffee and steam cooking to ice making); safety (the quality of the water at the intake point is important for the protection of machinery, it can help reduce energy consumption, and improve hygiene when it comes into contact with food); and sustainability (filtering water with a system that saves on energy and water consumption is not only more profitable, but also environmentally friendly, especially if the used filters are retrieved and recycled).

Current technology makes it possible to offer dedicated, customised recipes, and is also making bars more digitised, which makes the work of the barista easier and delights customers.

At next October’s edition of HostMilano BRITA will be explaining the differences that exist between various types of water at a water-tasting corner and offering the chance to experience the various sensorial aspects of water, courtesy of a ‘water sommelier’. “And in an innovative dedicated area we will also be presenting the future of filtration: not an individual product but an advanced solution that takes filter cartridges into the world of IoT. At HostMilano it will be possible not just to see it, but also to try it out in person.”