Does anyone use the glass jugged Mountain Valley Spring water for their espresso machine? It comes in 2.5g or 5g:

http://www.mountainvalleyspring.com

I couldn't find much detail on it's makeup except for:

220ppm natural minerals
chief mineral is calcium carbonate at 67 mg/l
PH is 7.8

Any thoughts or info appreciated!

Found the following link with much more detailed analysis:

http://mountainvalleyspring.com/wp-cont ... g_2015.pdf

220 ppm is rather hard IMHO. But then this is supposedly filtered spring water, which is often hard. If your machine has a water softening cartridge in the tank (or an inline one), the ion exchanger may take care of this. Does your espresso machine manual state a preferred water analysis? Personally, I prefer water that is much softer. Our water runs about 100 ppm out of the tap. I usually run something between 5 and 10 ppm...gives a slightly brighter taste; but many folks on these pages consider that too soft.

Thanks Nunas.

Does anyone else know of a glass bottled spring water ideal for espresso machines? Preferably from the western US?

Thanks.