FAQ - Frequently Asked Questions

What is the Water Quality Association?

The Water Quality Association (WQA) is committed to upholding the highest standards in the water treatment industry. Honesty, integrity, fair trade, and professionalism in the water treatment sector are guiding principles of the WQA. Rigorous product testing for drinking water products is also a key focus. The WQA represents more than 2,400 member companies in over 70 countries.

What does NSF certified mean?

NSF stands for National Sanitation Foundation . It is a non-profit, independent organization that has been involved in product certification, the development of stringent standards, and the conducting of tests to protect food, water, and consumer goods since 1944.

What does FDA approved mean?

FDA stands for Food and Drug Administration . This department of the U.S. Department of Health and Human Services oversees the safety and efficacy of medical products and food. Only when a product has been deemed safe by the FDA is it released for sale.

What is the best filtration method?

What's the best water for your car, house, or vacation spot? You have to decide for yourself what you want to filter. Most substances are removed from water through steam distillation and reverse osmosis. If you want to retain the dissolved minerals in your water, a carbon filter is the right choice. There are significant differences in taste. Why not visit our store in Berlin? Find your favorite water with a free water tasting!

Are minerals in water important or harmful to our bodies?

There are two opinions on this point. One side believes that minerals in water are good and important for our bodies. The other side argues that minerals in water are inorganic and cannot be utilized anyway, or are even harmful and accumulate in the body. To state this upfront: minerals are always inorganic, even if they are of plant origin. What is likely meant here is that minerals in organic foods are bound to chelates. These chelates allow for three to ten times greater absorption of the minerals into the body, as amino acids serve as transport vehicles, making the trace elements immediately available for absorption in the small intestine. The ("inorganic") minerals that are not bound to chelates are largely "dissolved" in the stomach and therefore have lower bioavailability. However, our bodies obtain their mineral requirements from food; one would have to drink enormous quantities of water to meet the daily requirement from water alone. Therefore, water's role is not to supply minerals; it primarily serves as a transport medium and solvent. To perform this task effectively, water should be as free as possible from pollutants and residues. This is most effectively achieved through reverse osmosis or steam distillation. However, since certain minerals are necessary as flavor carriers in coffee or tea, you can confidently use a mineral cartridge to slightly remineralize your previously demineralized and pure water. If you enjoy it without minerals, by all means, enjoy it. The old wives' tale that continuously drinking demineralized (distilled) water leads to death has long been disproven. The idea that ("inorganic") minerals accumulate throughout your body (like in a washing machine) also belongs in the realm of myth (we are certainly unaware of any relevant study that would support this). In conclusion: Your water should be pure and vital; whether you want to slightly remineralize it afterward is, quite literally, a matter of taste.

Why are there such large price differences in reverse osmosis systems?

Very inexpensive reverse osmosis systems (around €100) often use the cheapest components, made from highly questionable materials. These components are usually manufactured in Asia and sometimes fail to meet the stringent European or American requirements for substances that come into contact with drinking water. On the other hand, most reputable reverse osmosis system manufacturers also have their components produced in Asia or Eastern Europe. The difference here is that production is done under license or contract, adhering strictly to quality standards that apply in the USA or Europe. Such quality standards cost money and are not available at a "super-cheap" price. At the other end of the price spectrum, you often find multi-level marketing companies (network marketing) that offer their (sometimes very high-quality) systems at very high prices. Why not ask the supplier how much you would earn as a partner on the sale of these systems? When he then explains the sales system to you, how many people earn a commission on the sale of a system, you will quickly understand why these systems are so expensive. The best approach, as so often, lies in the middle.

How can I recognize high-quality reverse osmosis systems?

• You can recognize high-quality systems, for example, by the fact that they feature quick-connect fittings like John Guest or other quick-connect fittings, and not just simple so-called Jaco screw fittings. These are inexpensive but also cumbersome screw connections that, depending on the material, are prone to breakage and can potentially injure your fingers as a customer.
• High-quality systems often feature a faucet with a ceramic valve (secure seal, making it more difficult for bacteria to enter the system from the faucet side). Many systems, however, typically only have a simple lever-operated faucet without a secure ceramic valve.
• The hose material should clearly show the manufacturer, the maximum load capacity and the approval for drinking water; in inexpensive systems, the hose material is often only rated up to 7 bar.
• Pay attention to the installation of high-quality membranes (Made in USA), e.g., Filmtec membranes from DOW, Applied or GE; sometimes cheap membranes of dubious origin are used.
• With high-quality systems, you often get far more than just the statutory two-year warranty.

Comparable labor costs are far lower in the USA than in Germany; can systems built in Germany still be cheaper without savings being made elsewhere?

Can I be sure that I'm buying a really good system from you?

Yes, it's no coincidence that we've been able to hold our own in the water filter market for years and have many loyal customers who recommend us. We buy directly from the manufacturer or major importer, eliminating expensive middlemen. Let us know if you find an equivalent system at a lower price.

Which filters are best suited for crisis or emergency situations?

In an emergency, you should use a small, portable filter that works without electricity or mains water pressure. Water filters from the Swiss company Katadyn are ideal for this purpose. We recommend the Katadyn Pocket Filter (20-year warranty, very robust, protects against bacteria) or the Katadyn Combi Filter. The Combi Filter not only protects against bacteria but also reduces chemicals thanks to its pre-filter, which includes activated carbon. For extremely contaminated water, we recommend the Katadyn Survivos 06. This is the only handheld reverse osmosis filter we know of that operates without mains water pressure. New to our product line is the "Water Miracle," which allows you to purify your water of bacteria, heavy metals, pesticides, and pharmaceutical residues without mains pressure or electricity.

What should be considered when choosing water filters for espresso machines and coffee machines?

Some people look for a water filter for their espresso machine or fully automatic coffee maker to protect their valuable machine from limescale buildup or at least to extend the maintenance interval. Others want to use a water filter to improve the quality of their espresso or coffee. Which filtration methods/water filters are suitable for this purpose? Here, we explain the various options for optimally filtering water for coffee or espresso in a way that is easy to understand, without delving too deeply into the subject matter and its chemical/physical principles.

Ion exchangers: In ion exchangers, limescale-forming substances such as magnesium and calcium are exchanged for sodium, soda, or hydrogen. Sodium-based ion exchangers can be regenerated with saline solution. The pH value is not affected. The water hardness is significantly reduced.
Pros: Good limescale protection. Cons: Negatively affects the taste.

Water filters with polyphosphates : These water filters release small amounts of polyphosphates into the water. These prevent limescale from forming, thus significantly reducing limescale deposits. The pH value and water hardness remain unchanged. Polyphosphates are tasteless and occur naturally in many foods or as additives (some E numbers). There are legal limits for polyphosphates in drinking water; therefore, they should only be used in dosing systems that prevent uncontrolled release into the water.
Pros: Good limescale protection, tasteless, cost-effective. Cons: Environmentally harmful, controversial health effects.

Physical Water Treatment: Physical treatment with so-called seed crystals does not change the water's hardness, as the calcium carbonate remains completely intact. The calcium carbonate is only structurally altered so that it no longer adheres stubbornly to surfaces and forms limescale, but instead remains in the water. Use in fully automatic coffee machines is strongly discouraged, as the calcium carbonate crystals become significantly larger due to the process and can clog the delicate valves. The filter method can be used with portafilter machines. This method is maintenance-free, as the seed crystals do not consume. There is a risk of bacterial contamination, but since the water is heated to 90°C, this should not pose a problem. The granules containing the seed crystals are used in water filter cartridges and are also available in small sachets that are placed in the water tank. The pH value and hardness remain unchanged.
Pros: Good limescale protection, tasteless, maintenance-free. Cons: Relatively high purchase costs, risk of bacterial contamination of the granules.

Reverse Osmosis Water Filters for Espresso: When filtering with a reverse osmosis water filter, often simply called an osmosis water filter, virtually all substances in the water are reduced by 80-98%. This also applies to the limescale-forming minerals magnesium and calcium. The result is highly purified water with almost no residue. However, since a certain proportion of minerals is necessary for the full aroma development of espresso, remineralization or blending with regular water is required. We recommend an optimal TDS value (conductivity) of around 100 ppm (approx. 200 µS). At this mineral content, limescale buildup in the espresso machine is minimal, and the espresso's aroma can fully develop. Simultaneously, the added minerals stabilize the pH value of the reverse osmosis water. Because gaseous carbon dioxide can pass through the membrane of the reverse osmosis system, but all alkaline minerals are removed from the water, reverse osmosis water is slightly acidic (pH value 6.4-6.8). The added minerals raise the pH value. Blending with regular tap water has the disadvantage of introducing unwanted substances that negatively affect the taste. You'll get the best espresso flavor with post-mineralization. Forums contain widely varying opinions about the taste of espresso made with pure reverse osmosis water. If you read that espresso tastes very good without post-mineralization or blending, then the water must still contain enough flavor-enhancing minerals (TDS value above 50 ppm). This means the reverse osmosis system isn't working correctly, a poor-quality membrane was installed, or the membrane hasn't been replaced in a long time. Even if only a very small amount of water is drawn from a reverse osmosis system, the membrane cannot operate at full capacity. The longer a reverse osmosis membrane operates continuously, the purer the water quality becomes. Conversely, if only 1 liter is produced per day, the reverse osmosis membrane is operating well below its potential. But there's another reason why you shouldn't use pure reverse osmosis water in your espresso machine. Demineralized water dissolves more ions from the substances it comes into contact with. In the copper boiler of a portafilter machine, pure reverse osmosis water can absorb a lot of copper ions. You'll then be consuming copper-laden water with your espresso, while simultaneously promoting corrosion inside the machine. Even in fully automatic coffee machines, reverse osmosis-filtered water can leach substances like plasticizers from the plastic tubing, which you would then ingest. The supposedly pure filtered water quickly becomes a "toxic cocktail." Our tip: When using a new portafilter machine, start with regular tap water containing limescale. After 4-6 weeks, a thin layer of limescale will form on the surface inside the copper boiler and pipes, acting as a protective layer and preventing direct contact between the water and the copper. Only then should you use blended (ratio: 1:1) or, better yet, remineralized reverse osmosis water for your coffee machine. The hardness will be significantly reduced, and the pH value lowered, which can be corrected with remineralization. Pros: Very good limescale protection, significantly improved taste of espresso/coffee. Cons: Higher initial costs, higher maintenance. Distilled Water: Regarding the absorption of unwanted substances, the same applies as with reverse osmosis filtered water. Distilled water in plastic canisters from the supermarket (for irons, etc.) has had plenty of time to absorb substances from the plastic and should absolutely not be used as drinking water or for making espresso. Water distillers are available on the market, allowing you to produce your own steam-distilled water. In the USA, these distillers have been used for drinking water for more than 20 years and have a large following. The idea that distilled water is unsafe to drink and even risks cell damage is outdated. With a normal diet, distilled water mixes with other stomach contents and cannot cause osmotic cell damage. It should, of course, not be consumed during fasting. For use in espresso machines, distilled water should be mixed 1:1 with regular tap water. The reasons mentioned for blending reverse osmosis water also apply here, even more so. Remineralization is technically impossible.

Pros: Excellent limescale protection, improved taste of espresso/coffee. Cons: High energy consumption, relatively complex process.

In conclusion: For the best results in terms of taste and the best protection for your espresso machine, you'll use a reverse osmosis system. We recommend a direct flow system with a purified water/wastewater ratio of 1:2 for private households or small businesses. Our best-selling direct flow system even has a ratio of only 1:1. Avoid cheap offers under €300 per system from the Far East. These often use questionable materials that are not 100% food-safe. Quality systems come at a price and are not available for €150.

One final point: Reverse osmosis is sometimes criticized as environmentally unfriendly because tank systems produce four times the amount of wastewater. However, it's often overlooked that a deposit bottle from the mineral water industry is rinsed with approximately 20 liters of water before being refilled. This results in a ratio of 1:20. And that's not even considering the transport distances of the full and empty bottles.