Tap Water in BS27
Cheddar — Bristol Water
Tap water in Cheddar, supplied by Bristol Water, has the character of a chalk aquifer source, typical of southern and eastern England. It's slightly hard, around the national midpoint, with a total hardness of 185 mg/L as CaCO₃.
Mineral composition
| mg/L | |
|---|---|
| Calcium | 63 |
| Magnesium | 7 |
| Sodium | 15 |
| Sulfate | 23 |
| Chloride | 22 |
| Bicarbonate | 172 |
Additional info
| Hardness | 185 as CaCO₃ |
| Alkalinity | 139 as CaCO₃ |
| pH | 7.7 |
| Conductivity | 367 µS/cm |
| Source | Bristol Water |
| Data year | 2025 |
What this means
Kettle & appliances
Light limescale will accumulate in kettles and on heating elements over weeks. A periodic descale (monthly or so) will keep things in check, but it's not urgent.
Espresso
Hardness at this level starts to affect espresso machines more noticeably. Scale will form in boilers over months, and the water's buffering will round off some of the brighter acidity in the cup. Regular descaling becomes worthwhile.
Filter & pour-over
Filter coffee starts to lose some of its top-end brightness here. Lighter roasts will taste rounder and less distinctive than they would with softer water, though medium and darker roasts hold up well. The cup won't be flat, but the crispest acidity is softened.
Drinking & cooking
A faint mineral taste may be noticeable if you're paying attention. Vegetables and pulses cook normally; rice and pasta are unaffected.
Bicarbonate
Significant buffering that pushes mash pH high enough to require acid additions for most beer styles other than stouts, and produces espresso that is notably flat and heavy, with muted acidity and a tendency toward a uniform, opaque flavour profile.
Closest water profiles
Nearby areas
Data sourced from Bristol Water (2025). Looking for a specific address? Look up your full postcode for the most accurate result.