We’re in a hard water area in Wiltshire. I’m thinking of buying a new machine, and am looking at the Profitec Go. So I thought it might be easier and less hassle to start with using bottled water. But what are the ‘numbers’ to look out for on the labels? Not necessarily aiming for perfection in the water, just something easy and less likely to scale up the machine quickly so I don’t have to feel guilty about not having descaled it. :D Because I won’t do it as often as I should of that there is no doubt.

So bottled water labels (or filter jugs?) what are the chemicals and their number ‘range’ to look out for. (Yes, I have read some of the other ‘water’ threads and have just become confused.) Thanks.

There’s a spreadsheet which can tell you what the impact will be as you key in those numbers. I think it is one the knowledge base articles and on @Rob1 ’s signature, I think.

Bottomline, if you are happy with a descale process at some point, stick with Volvic, or Tesco Ashbeck, or Waitrose Lockhills. They are not perfect, but it’s a lot better than tap water.

For bottled water, Tesco Ashbeck, Waitrose Essentials Lockhills (currently the same) are in the ideal recommendation zone, at a push Volvic.

You’re primarily looking for a bicarbonate figure of around 50-75mg/L (which converts to 40-60mg/L alkalinity as calcium carbonate).

You could check your total hardness and alkalinity with your water supplier via a postcode search, then try a BWT Mg2+ filter, but you would be best advised to use a KH/alkalinity drop kit to confirm the alkalinity of the filtered water. E.g. this jug gets my 190mg/L water down to 70mg/L alkalinity…OK for brewed coffee & kettles, but a bit high for me to put into an espresso machine.

Thanks MRS and MWJB. I’m a bit interested but not so much that I’ll put masses of effort in. :D So I was just thinking that we often shop at Sainsburys or Lidl and how could I tell if their still water was worth paying for. :)

I was very surprised on looking at the water bottle labels that they have a ‘3 day use by’ time. How does water go off? I’m only thinking that I don’t change the water in the Gaggia tank very often (shame face now), I just top it up. Have I been risking cholera or some such all these years?

Edit: Can I presume the 50-75mg/L number is the calcium amount on the label?

  • MWJB replied to this.

    smallblueplanet Edit: Can I presume the 50-75mg/L number is the calcium amount on the label?

    No, it is the number relating to bicarbonate. Water that has 50-75mg/L calcium will be far too hard.

    I cant see any recommendation to drink within 3 days on the bottled water I have (San Pellegrino/Volvic), it won’t go off in this time. I guess if they have sport nozzles and people are drinking from the bottle that can introduce bacteria?

      @MWJB Sorry it’s on the website info, I was looking at Sainsbury’s still water: “For best before / date: see neck of bottle. Store in a cool dry place away from strong sunlight and odours. Once opened, keep refrigerated and consume within 3 days. Best served chilled.”

      How does the number relating to bicarbonate translate?

      Table of Nutritional Information

      Sodium 1mg

      Bicarbonate 16mg

      Sulphate 5mg

      Nitrate 1mg

      Dry Residue @ 180C 22mg

      pH7.2

      But it doesn’t say in how much liquid, presumably 100ml, so way above a 50-75mg/l ‘limit’?

      Are any of the minerals ‘really’ important?

      % NRV 100ml: Calcium 4mg Magnesium 2mg Potassium 0mg Chloride 1mg

      • MWJB replied to this.

        smallblueplanet That water is way too hard and has too much bicarbonate/alkalinity at 160mg/L bicarbonate. looks like Chase Spring water, this is hard UK water, sold by various supermarkets.

        Bicarbonate is most important, the water will also have some total hardness derived from calcium & magnesium, but this has a wider tolerance.