Tap Water in TS28
New Winning & Peterlee Zone — Northumbrian Water
Tap water in New Winning & Peterlee Zone, supplied by Northumbrian Water, has the character of a blended surface and groundwater supply, with no dominant mineral signature. It's hard water, well above the national average, with a total hardness of 323 mg/L as CaCO₃. Bicarbonate is high at 278 mg/L: this water suits dark-roasted, milk-based coffee well, but will strip the acidity from lighter roasts and pour-over brewing.
Mineral composition
| mg/L | |
|---|---|
| Calcium | 75 |
| Magnesium | 33 |
| Sodium | 32 |
| Sulfate | 119 |
| Chloride | 49 |
| Bicarbonate | 278 |
Additional info
| Hardness | 322.58 as CaCO₃ |
| Alkalinity | 227.7 as CaCO₃ |
| pH | awaiting data |
| Conductivity | awaiting data |
| Source | Northumbrian Water |
| Data year | 2024 |
What this means
Kettle & appliances
Limescale is a persistent issue. Kettles fur up quickly, and boilers, dishwashers, and washing machines all accumulate scale that reduces efficiency and shortens lifespan. Water treatment (a softener, inhibitor, or filter) is strongly recommended.
Espresso
Scale is a serious concern at this level: machines need regular descaling and filtration is strongly recommended. In the cup, the water has strong opinions. Light roasts lose their acidity and origin character almost entirely. But dark-roasted, milk-based espresso can work well here. London's coffee culture developed around exactly this kind of water: strong, dark-roasted coffee served with milk, where the density and body that hard water produces become a virtue rather than a flaw.
Filter & pour-over
Hard water hits filter coffee harder than espresso because the brewing ratio gives it more influence. Lighter roasts will taste flat and indistinct; the buffering neutralises the acidity that carries fruit and floral notes. Darker roasts produce a drinkable but heavy cup. If you're brewing pour-over with water this hard, the water is the first thing to address.
Drinking & cooking
Noticeably mineral-heavy on the palate. Soap and shampoo lather poorly. Tea may develop a film on the surface (that's the calcium reacting with tannins). Cooking water may leave a chalky residue on pans.
Bicarbonate
Heavily buffered water that resists pH change substantially: suited only to the darkest, most roast-forward beer styles (and even then may need dilution), while espresso at this level will taste dull, chalky, and lacking definition, with almost all origin character neutralised by the alkalinity.
Closest water profiles
Nearby areas
Data sourced from Northumbrian Water (2024). Looking for a specific address? Look up your full postcode for the most accurate result.