Tap water is a moving target—geology, treatment, season, even the pipes. And different jobs need different ions. Calcium/Magnesium tighten gluten; bicarbonate buffers acidity; sulfate dries and sharpens; chloride rounds. The water that lifts espresso can mute a stock. The bagel‑friendly mix can make basmati go flat.

 

Take Six Waters treats water as an ingredient. We strip to blank, rebuild to spec, and repeat. You get precise profiles matched to your menu—coffee, pasta, dough, stock, rice—and, when needed, historically reasoned waters for tasting history.

 

Stop fighting your tap. Put the right water on the right job and make every dish sing.

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Talk to us if you'd like to learn more: contact