Easter is just around the corner. What could be nicer than enjoying a hearty brunch or delicious Easter cake with a freshly brewed cup of coffee or tea with family, friends or your partner on one of the Easter holidays? Even if it is only possible with restrictions this year due to the pandemic. Boiling water is actually one of the simplest activities in the kitchen. Nevertheless, there are often some uncertainties when it comes to boiling water. Is there any harm in boiling water a second time?
Drinking stale water?
If you regularly use a kettle, you will often find that there is still water left over from the last time you brewed coffee or tea. More than half of Germans throw away water that has been in the kettle for a long time for fear of germs and/or harmful substances dissolved in the water. In addition, according to a recent survey by the SGS Institut Fresenius, 59% of Germans find stagnant water unappetizing due to the limescale deposits that form on the floor. 31% of respondents do not like the taste of water that has been boiled several times. As we all know, taste is a matter of taste, but the other dangers are not as great as is often assumed.
A question of taste: boil once or twice?
The tea or coffee should taste perfect, especially when visitors arrive at Easter. Some tea experts even recommend boiling the tea water several times. This allows some flavor-forming acids in the tea to develop more intensively. During cooking, the minerals calcium Chemisches Element Ca mit der Ordnungszahl 20, Mineralstoff, der zu den Mengenelementen zählt. Unter den Mineralstoffen ha... and magnesium are deposited on the bottom of the kettle or saucepan in the form of a light-colored coating. These can then no longer influence the taste of the tea. Otherwise, chemically speaking, not much happens when drinking water is boiled several times. Dissolved gases, such as carbon dioxide and oxygen, escape through the heating process.
No fear of germs when reboiling
Germs are indeed everywhere. Bacteria in particular can be found on the table, on your smartphone, on your skin, in the air and, of course , in the water. However, they are extremely low in drinking water . As a result, they generally have no influence on well-being or health. However, if the water stands in the kettle for hours, bacteria can multiply. High concentrations can lead to health problems – especially for sensitive people – if the water is drunk without being boiled again. If the water is boiled again, the germs that are common in this country are killed. This also applies to Easter brunch: bring any water left over from preparing the last pot of tea or coffee to the bo il again.
Residual water without chemicals
It is often thought that chemicals could dissolve from the material of the kettle in water that has been boiled several times and left to stand. There is a reason for these considerations. Traces of nickel may dissolve from stoves made of lower quality stainless steel. This poses a risk for people with severe nickel allergies. Some plastic kettles may also contain bisphenol A BPA, genauer „4,4'-(1-methylethylidene)bis(phenol)“, ist im Handel als weißes Pulver mit einem Schmelzpunkt von 158°C..., which could dissolve in the water. This substance, which is often – but not always – used in plastics production, can upset the hormone balance. However, both the SGS Institut Fresenius in its regular analyses and the Stiftung Warentest in its latest tests were able to give the all-clear after a residual water standing time of 24 hours. No residual water from the tested kettles exceeded the legally defined limits. That’s why you can drink your tea or coffee at Easter with peace of mind, even with water that has been boiled several times.
A kettle tip: When buying a new kettle, look for independently tested quality. For example, the so-called GS seal offers safety for electronics and harmless plastics.
