When it comes to coffee, there's a few contenders here Now.

This is kind of a part, too, from the part one being the review of the Peak Water Jug, where it seemed only sensible to compare its performance against other leading water filtration drugs in the market.

So here's what we've got.

We've got the industry leader, I guess probably.

Which is the Britta water filter.

It is everywhere.

I paid £19 for this.

It came with three filters, so you are very much good to go, so you know good value.

We've cut one of these open in the past, and if you didn't see that, I'll stick in a link in the description down below so he can see what's inside a brutal water filter filter.

An interesting contender here.

This is from B W.

T.

Familiar to many in the industry.

They do a lot of water treatment stuff.

This is their magnesium water filter, which is interesting because it's adding magnesium as well as reducing hardness.

Second of a two for one really pretty cheap.

Actually, I think £16 with filter.

So overall, yep, pretty cheap to get going on the end.

Here we have an interesting little product.

It's called the Zero Water Jug, and it does what it says on the tin it takes your waters TDs total dissolved solids down to zero.

Emphatic comes with the TDs meeting, which is kind of interesting, which will be using later on.

So it may not be ideal for coffee because you do want some minerals, but it it seemed worth comparing in a way we started here at the peak.

It's £42.50 on pre order right now.

It was a Kickstarter project.

They are starting to fulfill those Kickstarter orders first.

So if you're ordering this right now, on the day that this video is published, it's gonna be a little while before you get one.

But it is substantially more expensive, but it's also remain much, much, much smaller company.

Peak water is, in essence, kind of a startup compared to much, much, much bigger companies here, so unsurprising that a small run thing from a small company costs a lot more.

So here's how testing's gonna work.

First, we're gonna do some objective testing we're going to see what these filters do to the water.

What does it do to the TDs?

That the total amount of stuff dissolved in there?

And then what does it do to the general hardness and the cabinet hotness?

Those two things measure the kind of calcium levels in the water which impacts how water extracts on, then impacts the also the alkalinity, which kind of impacts the experience of the coffee, the acidity of the coffee, the flavor.

There's a caveat here, which is we're gonna be working with London water, which is high in both calcium on DDE, in alkalinity.

It's very good at extracting coffee and then making it just taste of brown nothingness because it has pretty high alkalinity, too.

So if you live in a soft water area, these kind of drugs may not be necessary.

You could argue.

Maybe this one here that's trying to something a little bit more complex might suit you, But for many people, soft water, you're kind of fine.

This is really I suppose, Taylor that people who live in heart of water areas who want to make great tasting coffee at home once we've assessed the impact of those things.

Onda kind of the quality and build of each of these jugs.

Then we'll do a taste test.

We'll do some head to heads that I'll explain when we get to that portion of the video.

And at the end, we should have a recommendation of which of these jugs makes the best tasting coffee.

I'm not going to show you me testing every single one of these because that would be a spectacularly boring video so we can cut us a nice little B roll and I'll be right back with the results.

So here are the results.

I'll share a quick table of everything now and then I'll talk you through it.

First of all, the peak.

It did what I expected it to do.

In many ways, it reduced the hardness a good amount, but still left him there on reduced the our community in a way that should be fairly balanced between the two.

So on paper should be pretty nice.

Water for coffee.

The Britta was a little bit of a surprise.

Now I should say that these have been primed and prepped, but this is the first time really, that they're filtering water.

This was surprisingly effective at reducing, but the calcium on the air community.

So the hardness and the ocular anti both of them came down.

Ah, lot.

Those are really pretty low now, and that's kind of a not a concern, But But the thing to note, a loss, I say that from experience.

How this is performing now is not how it performs in a month from now.

But that may be true.

Of all of the filters here, I just don't know.

Next up is to be W t.

So this is interesting to me that there was not a substantial reduction in general hardness.

There is gonna be some magnesium added, which is interesting, So it'll be even more capable of extraction in an interesting way.

But the alkalinity that came way, way down, so so that for me is definitely one where I'm curious how that's gonna taste in coffee.

Is there gonna be great?

Is that gonna be weird?

I just don't know on with this I do think maybe it's more suited to softer water areas where you're trying to add a little bit of something interesting through magnesium, but but in hard water.

We'll have to see how it performs.

The zero water did exactly what we expected it to.

The TDs dropped to zero, and therefore the hardness and everything else dropped to zero.

I generally wouldn't recommend brewing in any way with zero TDs water.

It's generally corrosive.

It will slowly dissolve things like the inside of a coffee machine, for example, whether you need to potentially blend in some filtered, clean tasting but hard water into this to get a good result.

That's that's may be a way around this, but that's frustrating, annoying and not really what you want to do.

But it seems important to include this in the test, just to see how it tastes as much as anything else.

So the original water was very slightly alkaline on for these two filters.

It stayed pretty much the same pH with these two filters, it came pretty much just a bang on seven.

So not a huge shift in Ph with any of these, which is, I suppose, a good thing overall again.

Whether water is acidic or alkali or neutral will impact how potentially corrosive it is or how likely to scale it is as well.

So now on to the taste test and here's the way it's gonna work.

We're gonna go head to head because I've only got two kettles.

So that's just how it's gonna work.

What will do to try and make this a bit more interesting is do three a B tests.

So three different coffees, each brewed with two different waters on I will pick a favorite blind from each of those three.

And one of these jugs will win out each time to try and make it a bit more diverse.

I had a little root around the studio to see what coffees we have lying around washed 100 coffee from foolin in Tokyo that was sent to me.

So will brew that is one of the coffee's.

We've got a natural Gesher from Ethiopia from slurp coffee that was sent to me.

So that'll be the kind of fruity, very naturally type thing I suspect.

And then a little bit of a curveball.

I wanted something a bit more developed as a roast, so this is actually an espresso roast.

Colombian coffee, a Cordless praecis.

It's darker than I would want to drink his filter, but it seemed sensible.

Toe have a more developed roast on here to see if if one jug skewed betterthan more developed roasts than another thes the three coffees were gonna brew.

It's gonna take three rounds so we'll do this one versus this one, and then we'll do this one versus this one and then a final of whichever one makes it through.

Those two going to be using Michael's help here to make sure that I'm doing these blind.

I won't know which is which.

They'll be kind of mixed up.

I'll pick my favorites of each one will lift him up and see who is the winner.

Time for some cupping.

So his round one.

So coffee a coffee.

Be coffee.

See?

One bowl is in this case, Britta one ball, its peak on each of these sort of pairs.

Now, one thing that was notable about this was that one of them, one of these waters, formed a really good crest on the top of the company ball on.

One of them really didn't really thin crust formed, which was interesting.

I'll pick a favorite from each parent.

Move it forward so that the end will of thumb up majority wins.

Having tasted these a little bit, I'm a little bit concerned in some ways that I have a bias because I could see which ones had which kind of crust.

So before I make a final final decision, we're going to switch them around again.

I'm not gonna look where it got switched around, and I taste through one more time and make a final decision on which one's which to try and remove that kind of bias that I had.

Oh, so now I have no idea.

I have no idea which is which, which should be easier, even harder now that cool down on their changed in interesting ways.

So this ball has nice juiciness, last complexity, but is a touch drying to me.

It's a perfect ball, but it's a better bowler.

I think I'm gonna give you the natural.

Been a bit trickier.

This one has lost a little complexity, but I think it is ultimately a more balanced cup again, a bit more acidity in it, this one a little heavier.

This one's a touch, a little bit more roast in it.

I think this one would just be like a more enjoyable cup to finish, you're there.

This is surprisingly difficult.

I would say neither of these filters has done a bad job in terms of making coffee.

There's definitely differences.

To some extent, it may be a question of preference in terms of what characteristics you prefer.

Let's see what this result is.

Britta Peak Peak, this waas a surprisingly close test.

It could have gone either way.

I think you can taste in a way that the peak has a little bit more alkalinity in there.

The the Britta had really reduced everything a lot, and so you have a little bit more acidity.

But it's not always the best acidity, but interesting to see how it performed across the different cups.

Let's get over the second round of the first round, so it's round two time.

This is zero water versus B.

W T don't know which is.

Which was her taste?

Okay, that's kind of weird and empty.

Fuller.

It's sweeter.

It's better again.

Fuller.

Sweeter.

This one's kind of empty in harsh and not good.

That's my choice.

This could be a shock result.

I don't really know.

Let's find out what we've got?

Yeah, beautifully.

T be doubly t We might be under a theme B W t.

So, yeah, turns out, don't brew coffee with zero TDs water.

It's kind of gross.

All of these free here.

Very thin, very acidic, quite a stringent.

Not particularly pleasant.

Not particularly sweet, broadly, extremely under extracted and what was extracted.

It wasn't even slightly buffered.

So so don't do that.

Bead ability is the winner that I will say this was probably a much easier bracket than the 1st 1 So time for the finals beat a beauty versus peak.

Let's do that.

Let's find out which is the more delicious through really close.

And you'd be right to point out that this is a is a floor on having just a single bowl of each one.

I should probably have two bowls of each one to rule out potential ball variance or one bad or slightly off bean.

I think I have a preference here when a nudge it forward a little bit, but come back to it coming back to it.

What So Okay, enough of me looking really pensive and thoughtful about this one.

Let's talk about what's happening here This is really interesting.

I don't know what the results are gonna be.

So here.

I think I picked this ball for being a little bit sweeter and more balanced.

I think it's more drinkable bowl.

I think it would just be easier to drink a big mug off and not be blown out by the acidity.

I think it's sweeter and more balanced here because it's a naturally processed coffee.

It's a very nice one.

Actually, it's a really very good coffee, but this is the soft around the bowl.

But because you got quarrel of texture, I'm drawn to a slightly sharper, brighter ball here.

But it's really tough.

I could go either way on this one because I feel like the water filter that I'm picking here is the one I'm rejecting here.

This is also very nice.

These things coffee has come out really well on both these bowls.

Just that that extra sparkling us here, I think, is complimentary to the coffee.

This ball, I just feel a sweeter.

Is it all right?

I'm just gonna have one more taste.

Okay?

This coffee is a little bit more acidic, generally.

So what?

I'm gonna go for the more balanced cup because I'm thinking not just about two sips.

This is really important when you taste to Do you know, a quick tasting like this is brighter, more enjoyable than that on a couple of sips on a couple of slurps, Totally the case.