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Serving the Right Drinks Will Make (or Break) Your Summer Party

With all the various types of water out there and all of the hype that goes with each, it can be easy to become confused about which kinds of water is best for your health and tastes good. And, you may end up struggling with environmental concerns of bottled water versus the chemicals in tap water’s issues.  According to CleanerSofterWater.com, the best kind of water for mixing drinks is filtered water to improve the taste.

That is why we came up with this article to help clear up confusion and help you take control of your party water options.

The science is absolute: staying hydrated and drinking sufficient water has health advantages.  Hydration can help cushion and lubricate joints, protect sensitive tissues in our bodies, flush out waste, and maintain your immune system and even keep your skin looking good.  Therefore providing a water option at your next event or party is a must.

However, when it comes to buying water, there are several types on the market: Spring, Purified, Mineral, Alkaline, and Artesian.

What is the best water to serve at your patio or pool party?

Environmentally friendly and the most economical choice for you and your family is to buy and install a water filter for your residence. We recommend three popular water filters and weigh the advantages and disadvantages of each. Let us take a look at each one of the water filters and at various options.

Water Filter Systems

Pouring filtered water into glass for party

1. Reverse Osmosis Filter

Along with eliminating chlorine and organic contaminants in your water, an RO filter will remove about 80 percent of the fluoride and DPBs. The drawback is the cost of installing an RO filter as most require a plumber to get up and streaming.  The RO water filtering system is an excellent choice if you do not mind the initial install cost and hiring a professional.  This works much better than a countertop water filter pitcher.

2. Ion Exchange Filter

Ion exchange produced to eliminate dissolved salt such as calcium from the water. This system softens the water and exchanges the water naturally. Forming mineral ions in the water with its own ions, through neutralizing their adverse effect of producing scale build-up.

The ion exchange system was used was initially used in boilers and other manufacturing conditions before getting popular in house purifying systems, which combine the system with carbon for effectiveness.

 

 3. Carbon Block Filters and Granular Carbon

These are the most popular kinds of countertop and beneath counter water filters.  Granular carbon water filters and carbon block systems do the same procedure of contaminant removal, adsorption, that’s the physical or chemical bond of a contaminant into the outside of the filter media.

Granular activated carbon is acknowledged by the EPA as the best possible technology for the elimination of organic chemicals like pesticides, herbicides,  and industrial compounds. One of the downfalls of carbon water filters is the loose material inside can channel –the water generates pathways through the carbon material, escaping filtering.

Carbon block filters provide the same superior filtering capability but are compressed with the carbon medium in a solid form. The block provides the ability to combine multiple media in a sub-micron filter cartridge and eliminates channeling. By connecting different media, the capacity to selectively kill a wide range of contaminants can be achieved.

Ideally, you need a filtration system which offers a variety of methods to remove various contaminants. Most systems do not handle a combination of metals, inorganic, cyst, sediment, and organic.

In selecting the most appropriate kind of water for you and your loved ones, you need to target for pH balance. Purified water is too acidic, and salty water is too alkaline. The perfect pH of your water should be between 6.5 to 7.5, which is neutral.

 

Why Do Different Waters Taste Different?

You might think that water does not have flavor. However, when listening to Martin Riese tell it, the taste of water may vary nearly as much as wine.

When he would travel to cities as a youngster with his parents, Riese would quickly run to the faucet to taste the local quality. “There are so many kinds of water. When people say, ‘oh, it’s all equal,’ that’s not actually correct,” he says.

After completing six years of coaching, Riese received his certificate as a Mineral Water Sommelier in the German Mineral Water Trade Association (around 100 people in the world have this credential, based on Pacific Standard report, but he is the only one in the U.S.).

Now, he works as a water sommelier in many eateries in Los Angeles and also operates a Water 101 class to “teach students on the distinctive attributes and features of mineral water,” based on Riese’s website.

Riese isn’t solely. The Metropolitan Water District of Southern California that assists 19 million people, contracts 25 taste testers to be sure that the water coming from their taps tastes as it should.

Every year various organizations hold competitions in dozens of nations and even on a public scale, to ascertain the city with the great-tasting water (Bloomington, Minnesota has been the victor of the national contest in 2016).

So What Determines The Taste Of  The Water?

Taste is all because of minerals and other compounds the water picks up on its own journey. For illustration, water that distilled to eliminate anything dissolved in it. The water you use on your steam iron—feels “totally dull, like nothing, dry in your mouth,” since Riese describes it. However, as it flows through the ground, through pipes and rivers and so on. Water picks up a wide variety of ingredients that are soluble which subtly contribute to its taste.

The flavor of water depends upon from where the water comes, stated Susan D. Richardson, a chemistry lecturer at the University of South Carolina. If you receive water from a well, it may have a slightly mineral or milky taste since it is passed through layers of limestone underground. Richardson fondly evokes the fresh, tasty water when she had her own well in Georgia.

Water close to the beach usually has a low odor in groundwater because of sulfur-producing bacteria in groundwater. The material filtered from some lakes or rivers may have a dusty, natural taste to it that happens from remaining bits of decomposing plant stuff.

If you reside in cities such as New York or San Francisco, you enjoy pristinely good reservoir water piped in from faraway mountains. Water collected from mountain springs, similar that from wells, bound with minerals that change its essence. Calcium causes water taste milky and soft, magnesium can be harsh, and sodium causes it to taste salty.

Riese relates these mineral alterations to shades on a painter’s palette. The amount of minerals might be defined, but ways in which those colors can combine is infinite, he says. Some individuals, such as food chemistry blogger Martin Lersch, declare to have estimated the ideal mineral cocktail. To recreate the flavors of some of the world’s most coveted mineral waters, like Gerolsteiner and San Pellegrino.

None of these taste-altering minerals are dangerous for you, Richardson notes–water treatment plants to ensure the water is safe to consume. But many times, the disinfecting chemicals used in treatment, and their byproducts can alter the flavor of the water.

Chlorine is a common disinfectant, government regulators provide a range for how much contamination is acceptable, so some treatment plants include more than others. “You can tell if there are high chlorine levels in the water: it reeks like swimming pool water,” Richardson says.

An extremely metallic taste to the water can mean there are elevated levels of iron in the water, often leached from old pipes. While that is not harmful itself, a great deal of iron can indicate the existence of another metal: lead. A medicinal flavor is also something to be careful of; sometimes, disinfecting agents react with chemicals already in the water to make disinfection byproducts (DBPs).

There may not be much in the water, although even a little can alter the water’s taste. Because scientists cannot identify the majority of these DBPs there is no telling what DBPs have been in medicinal. Tasting water, or what their long term health effects may be; the government restricts the amount of 11 distinct DBPs, but Richardson’s laboratory has discovered over 700, she says.

The unique chemical compound of water in critical locations has resulted in the culinary traditions that come from there. New Yorkers swears it is the water which makes their bagels and pizza taste so great (we analyzed and exposed that claim). Kentucky’s limestone-filtered water is best for producing bourbon.

Water, has surplus of dissolved magnesium and calcium is called hard water, and its chemistry offers some different problems for cooks.

When it is used for making vegetables or fruits, the minerals can bind up the plants’ essential pectin. Giving increase to phenomena such as beans failing to soften no matter how long they boiled and are soaked.

Water that’s too gentle, on the other hand, is a problem for bakers, as a specific amount of calcium required to encourage gluten molecules in dough link up.

Other situations can also change how the water tastes. In the summers, more plant stuff falls into rivers, providing more water of that earthy flavor; seasonal algal blooms can discharge a stinky (but non-toxic) compound called Geosmin into water that treatment cannot get out.

Water that drunk too cold will lack the majority of its taste, Riese says. He advocates 59 degrees Fahrenheit for sampling water. Filters may eliminate some less favorable elements from water. But they also take out the right parts that make water delicious and unique, he adds.

Riese does not have a single favorite type of water. He retains six or five distinct kinds of water around the home for different applications, he says. He consumes high-mineral-content water, such as Gerolsteiner, when he works out; others, such as Fiji, he often drinks alongside red wine to lower the taste of tannins.

There are even others you can use to make coffee or cook pasta. However, even if you’ve never noticed that differences in water flavor before. You probably can if you taste different kinds of water one after another. Preferably at room temperature to let the flavor shine through.

“Every person can detect differences in water,” Riese says. “Everyone can taste the difference. I see it on a daily basis. People always wondered to see how different water can taste.”

So whether mixing drinks or making fresh lemonade or serve straight up water at your next event remember that the flavor of water can alter the taste of the drink.  Using water filters at your residence you can change the flavor of the tap water and you serve better drinks at your next gathering.

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