So, back to my 2 AM espresso disaster. I now use distilled water for the machine, deionized for my humidifier (no white dust), and tap for me—because life’s too short for flat water. The moral? Know your water’s personality. Distilled is the reliable friend who boils over in drama; deionized is the cool tech-savvy one who strips everything bare. Both are pure, but how they achieve it? Worlds apart.
And if you ever accidentally use deionized water in a plant pot? Don’t. Just don’t. My succulent is still giving me the silent treatment. 😉
