Chicago tap water quality and filtering options

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
User avatar
Derryisreal
Supporter ♡
Posts: 122
Joined: 3 years ago

#1: Post by Derryisreal »

It has been over an year since I started giving the quality of my tap water any serious consideration and I am just marginally less confused now :shock:
I thought about going with rpavlis water, but I just can't see myself lugging gallons of distilled water and mixing with precision on a regular basis. So, I settled on using tap water that I filtrate, then soften. However, lately I have become equally concerned with both scale and corrosion. A stainless steel boiler seems more likely to corrode, much to my dismay.
This is the countertop filter, that I have been using so far:

https://apexwaterfilters.com/shop/count ... x-mr-1060/

Followed by in reservoir softener (not sure if it is ion exchange, says nothing on the box):

https://idrinkcoffee.com/products/ecm-water-filter-pad

I am thinking about adding a second, seemingly highly regarded pitcher filter, which claims to remove chloride and sulfate:

https://www.clearlyfiltered.com/pages/p ... and-filter

From the Chicago municipal water report it seems that the chloride and sulfate are not too high, but I might be interpreting it wrong, however TDS is high:

https://www.chicago.gov/content/dam/cit ... _Q1-Q4.pdf

I do measure my in tank water hardness with Hach strips from time to time, just to make sure it is actually softened. But it just feels like I might be overlooking something, or taking ineffective steps, so your comments or suggestions would be most welcome.

Thank you!
Light roasts are to me what garlic is to vampires.

User avatar
another_jim
Team HB
Posts: 13806
Joined: 19 years ago

#2: Post by another_jim »

The hardness level of Lake Michigan water is close to ideal for coffee, and the chlorine can be taken out by a simple Brita filter. So I use it straight, and descale my machine every three years or so. If you never want to descale, I recommend using 50% filtered tap water and 50% distilled. The Zero Water pitchers are convenient for this, or just buy distilled or near distilled at the store.
Jim Schulman

User avatar
Derryisreal (original poster)
Supporter ♡
Posts: 122
Joined: 3 years ago

#3: Post by Derryisreal (original poster) »

Thanks Jim, this is great news!
Light roasts are to me what garlic is to vampires.