Filtered Tap on the Go, French Press Style

We’re seeing a huge influx of filtered tap water designs and they all do the same thing; use some sort of carbon material to filer contaminants and that nasty metallic taste. A few stand out like the 321 Water. It’s like any other bottle, holding more than the recommended daily amount of fresh water but instead waiting for your bottle to fill up via a drip system, is goes all French press style on us.

Pretty simple to use, fill the BPA free bottle with tap water, insert the filtration press and slowly push down. I don’t see any reason why it wouldn’t work but there are a few quirks. The filtering mechanism seems quite large, in fact it seems to occupy a lot of volume inside the bottle. As “fun” as it might be to press my own water, I’d have to refill it constantly. The other tidbit are filter replacements. How cost effective is this, say compared to a filtration system that fits over your faucet?

And if you’re frugal, there is one way to kill contaminants and get rid of that nasty tap taste; boil the water and let it cool in the fridge – that’s the old school way.

Designers: Gretha Oost, Paul Charlwood & Andrew Howley

17 Comments

  • EIdo Cohen says:

    A few problems with “boil the water and let it cool in the fridge”:

    1) It’s not enough to get the water to a boil. It needs to be boiled for a BARE MINIMUM of one minute, and more if you’re 300 meters or more above sea level
    (http://www.climbing-high.com/how-to-purify-water.html).

    2) “Simply boiling water on a stovetop will kill biological contaminants such as bacteria, parasites and viruses. Boiling water will not get rid of salts, heavy metals, or other chemicals which may be present in the water. In fact, many are left behind. As the pure water evaporates into steam, the water left behind in the kettle becomes MORE concentrated with contaminants” (http://www.ccrane.com/faqs/water-distillers.aspx#1) These chemicals also include VOCs (volatile organic compounds) which become *more* concentrated in boiled water.

    3) The heat from the boiled water will permeate the fridge, raising the internal temperature until the fridge can compensate for the extra heat. This will accelerate food spoilage. It’s better to cool boiled water *outside* of the fridge, until it reaches room temperature, and *then* cool it further in the fridge.

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