The causes of bad taste
Chlorine: cause number one
Chlorine is the main culprit behind unpleasant-tasting tap water. It is used as a disinfectant to eliminate bacteria and viruses during transport through the mains. An essential public health measure, but the downside is the taste and smell it leaves behind.
The chlorine concentration varies by location: the further you live from the treatment works, the higher the dose to ensure disinfection along the full route.
Limescale
Limescale (calcium carbonate) is not harmful to health but gives water a “heavy” taste that many find unpleasant. Water hardness varies enormously across the UK, with London, the South East and East Anglia being particularly affected.
Pipes
Older distribution networks (lead, copper, cast iron) can release metallic particles that alter the taste. In older buildings, internal plumbing is often the main cause of bad taste, even when the water leaving the treatment works is fine.
Temperature
Warm water has a more pronounced taste than cold water. In summer, mains water temperature rises, which intensifies the perception of chlorine and other contaminants.
Solutions for great-tasting water
Leave water to stand
The simplest method: pour water into an open jug and leave for 30 minutes to an hour. Chlorine, a dissolved gas, evaporates naturally. Chilling in the fridge speeds up the process. Limitation: this method only removes free chlorine and nothing else.
The filter jug
Filter jugs typically use a single layer of activated carbon and ion-exchange resin. They improve taste but have limits: reduced capacity (around 150 litres per cartridge), require filling and waiting, and filtration is less thorough than a tap filter.
The tap filter: the most effective solution
A tap filter purifies water directly at the point of use, on demand. No filling a jug, no waiting, no storing bottles. Filtered water flows straight from the tap.
Activated carbon: how it removes bad taste
Activated carbon is the benchmark technology for removing chlorine and organic compounds responsible for bad tastes and odours. Its principle is adsorption: unwanted molecules bind to the porous surface of the carbon. One gram of activated carbon has an internal surface area equivalent to a football pitch, giving it formidable adsorption capacity.
Result: From the very first use, the taste difference is noticeable. Chlorine, odours and volatile organic compounds are trapped by the activated carbon.
Puramane: 8 stages for water without bad taste
The Puramane filter goes beyond a single layer of activated carbon. Its 8-stage filtration system combines multiple technologies:
- Mechanical filters for sediments and particles
- Activated carbon to remove chlorine, tastes and odours
- UV treatment for microbiological safety
The integrated LED display shows water temperature and filter status in real time. Everything runs without batteries via hydraulic energy, and installs in 2 minutes with no tools using the 6 included adaptors (compatible with taps from 16 to 24 mm).
Each cartridge lasts 2,000 litres (3 to 4 months), at a cost of just €0.02 per litre. The filter costs €44.90, replacement cartridges €24.90 per pack of 2. 2-year warranty, French brand based in Fontenay-aux-Roses (92260).
Rediscover the taste of pure water
8 filtration stages, activated carbon + UV. Installs in 2 minutes. From €44.90.
Order now →Frequently asked questions
Why does tap water taste of chlorine?
Chlorine is added to drinking water as a disinfectant to kill bacteria during transport through the mains. It is the main cause of bad taste. Concentration varies by region and distance from the treatment works.
How can I remove the chlorine taste without a filter?
You can leave water in an open jug for 30 minutes to an hour: the chlorine evaporates naturally. Chilling in the fridge also helps. However, these methods do not filter any other contaminants.
Does an activated carbon filter really remove the bad taste?
Yes. Activated carbon is the benchmark method for removing chlorine and the compounds responsible for bad tastes and odours. Adsorption by activated carbon traps these molecules on its porous surface. It is the technology used in most domestic filters.