Does water that's been left to sit and then reboiled taste different from fresh water boiled once?

Chris W. Rea
  • Does water that's been left to sit and then reboiled taste different from fresh water boiled once? Chris W. Rea

    This may sound like a silly question, but I've always wondered:

    If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, will it taste the same as if I'd emptied the old water and boiled fresh new water?

    I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a French press), and I'm wondering if there's no good reason to do that.

    For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water that's been through a Brita filter in a jug.

    If the taste is different, what's the chemical or physical justification?

  • Yes, it is different. Two things happen: the dissolved oxygen boils out, and whatever mineral solids are in there become concentrated as steam evaporates.

  • If it tastes different, it is either evaporating and you're getting a stronger flavor of the same water you drink.

    The other thing is that it may be picking up flavor from the kettle.

flavor boiling coffee water
Related questions and answers
  • Possible Duplicate: What's the Ideal Coffee to Water Ratio for a French Press? In terms of weight, what is a recommended relation between coffee and the water, when I'm making coffee in a French-press? I think this also depends on the size of the grind, but let's suppose a standard one. Which do you use and what's the strength? Thanks!

  • I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C. Is that correct? If the water has reached 100° C and I let it settle off the stove for 1 min, what's the average temperature of the water after that period of time? EDIT I'm trying to make some coffee from my french press and from what I've read, people recommend to wait 1 min before pouring the hot water in the press. I'm not getting a lot of coffee flavour from the french press after

  • I recently ordered a French press (Bodum Kenya) and a ceramic conical burr grinder. I've tried this with two different decaf blends from Vermont Coffee Company, one which I ground at the store four...: heat the water, then while it's going fill my press with hot water (to heat it up, to minimize heat loss and prevent cracking) before I grind the beans. Then when the water boiled I temped the water... for the french press than I am for the pod-brewer My grind probably isn't helping matters I do not like this roast at all anyway. I'm returning the grinder and I will order something else. In the meantime

  • it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US... please give an explanation of different egg preparations? . (more details ) Cooking methods: broiling (US) is grilling (AU, UK) which is cooking with heat from above as in some ovens or restaurant...' or 250mL 'metric cup' (AU, and some regions of CA?) A cup of coffee or tea (when measuring electric kettles) may be based on 5 or 6 oz 'cups'. Always look for the volume in mL or L when buying

  • because they're different sizes and curvatures. If I grab 5 beans, I feel like I'm not doing as much as I can at once. I've also tried pinching the ends off by hand, using my thumbnail as a sort of mini... and more importantly, time consuming. Similar to this question, I'm looking for some kind of trick or tool that may help with this preparation. Right now, here is how I do it: Hold chefs knife...A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk

  • be boiled up in lukewarm water. Can somebody explain the cooking-physics/purpose behind this procedure? I cannot imagine is has to do with cooking time like other boiling-tagged questions at first made me think (because the inscriptions are different on packets of same company, there seems to be a different reason), I suppose more that those soups would get lumpy/agglutinate? Cannot think of other...Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil

  • absorbed some of the flavors, but all I got was a floury taste. I've had gumbo enough times to know that this shouldn't be happening - the roux should be enriching the flavor of the stew and mixing... for 30 minutes. Add okra; simmer for 10 minutes or until ready to serve. Here's some thoughts on possible problems: I usually cook it in a slow cooker once I have all the ingredients simmering. I've only cooked it the conventional way (read: in a pot) once, and it didn't separate. (When I cooked it in the pot, some of the roux was in the stew that boiled off the top of the lid; a tasting revealed

  • . Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some..., I've considered a couple of options: Brine the pasta prior to boiling Start the pasta in boiling salt-water, then move to fresh water (use the latter in the sauce) Start the pasta in fresh water

  • I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've read somewhere that after your stock reaches a boil it then should be simmered not boiled!!!

Data information