Is Filtered Tap Water Better for Babies and Baby Formula?

For making up baby formula in Australia, the official advice is to use fresh tap water that’s been boiled and then cooled. Filtered tap water can make that water taste better and reduce chlorine, sediment and microplastics, but for young babies it still needs to be boiled — and standard carbon filters leave beneficial fluoride in place.

This is general information, not medical advice — always follow the instructions on your formula tin and your child health nurse’s guidance.

What water should you use for formula?

The Raising Children Network (funded by the Australian Government) advises:

Boil fresh tap water and let it cool to lukewarm (about body temperature) before mixing — this takes at least 30 minutes.
You can store cooled boiled water in sterilised, sealed bottles in the fridge and use within 24 hours.
Always follow the measuring instructions on the formula tin.

Boiling matters for young babies because their immune systems are still developing, so the priority is killing any microbes — something filtering alone doesn’t guarantee.

Where does filtering fit in?

Filtered water isn’t a replacement for boiling, but it has real benefits for families:

Better taste and less chlorine in the water you drink and cook with all day.
Less sediment and microplastics reaching your glass.
Helps reduce PFAS and trace metals.

For formula specifically: filter first if you like, then still boil and cool the water for babies under 12 months.

What about fluoride?

Most Australian mains water is fluoridated for dental health. Standard activated-carbon filters like PureFlow target taste, odour and contaminants and do not remove fluoride, so your family keeps that benefit. (Reverse-osmosis systems do remove fluoride — carbon tap filters don’t.)

Where a tap filter fits in

Filtering is optional rather than essential for safety on Australian mains water. If you do want to cut chlorine taste, sediment and microplastics, a point-of-use activated-carbon filter is one simple, low-cost option. PureFlow is one such tap-mounted filter, but the right choice depends on your water and your household — it is worth comparing the options and deciding what suits you.

Frequently asked questions

Can I use filtered water for baby formula without boiling?
For babies under 12 months, Australian guidance is to boil and cool the water first, even if it’s filtered.

Does a tap filter remove fluoride?
No — activated-carbon tap filters leave fluoride in. Only reverse osmosis or special media remove it.

Is Australian tap water safe for babies?
Mains water meets strict guidelines; for infants it’s boiled as an extra precaution. See is Australian tap water safe.

Chloramine vs Chlorine: What’s Really in Your Tap Water?

Many Australian cities — including Sydney — disinfect their water with chloramine (chlorine combined with ammonia) rather than plain chlorine. Both keep water safe, but chloramine lasts longer in the pipes and is harder to filter out, so the type your utility uses affects taste and the kind of filter you need.

Why is anything added to tap water?

Water authorities add a disinfectant to kill bacteria and keep water safe all the way from the treatment plant to your tap. Without it, water could pick up harmful microbes in the distribution network. The two most common disinfectants in Australia are free chlorine and chloramine.

Chlorine vs chloramine: what’s the difference?

Chlorine is a fast, effective disinfectant but dissipates relatively quickly and can produce a stronger “pool” taste and smell.
Chloramine is longer-lasting, so it protects water across large distribution networks, and produces fewer disinfection by-products.

State health information, such as SA Health, notes both are used safely across Australia. Chloramine has been the main disinfectant for much of Sydney’s network for years, at typical levels of around 0.5–2.5 mg/L.

Does the type matter for you?

For safety, no — both meet the Australian Drinking Water Guidelines. For taste and filtering, yes:

Chloramine is harder to remove than free chlorine, so a basic jug may not fully clear it.
Removing chloramine effectively needs a quality activated-carbon (catalytic carbon) filter.

How to get rid of the taste

Whether your water is chlorinated or chloraminated, a good activated-carbon tap filter is the practical fix — reducing the disinfectant taste and odour as the water flows. See more on removing chlorine taste.

Where a tap filter fits in

Frequently asked questions

How do I know if my water has chlorine or chloramine?
Check your local water authority’s website or annual water-quality report — most list the disinfectant used in your area.

Does boiling remove chloramine?
Not effectively — chloramine is more stable than chlorine and boiling barely shifts it. See does boiling help.

Is chloramine in water safe to drink?
Yes — at the levels used by Australian utilities it’s considered safe; it’s mainly a taste and odour issue.

Microplastics in Australian Tap Water: How Worried Should You Be?

Microplastics have been detected in tap water worldwide, but the World Health Organization says that, based on current evidence, they don’t appear to pose a health risk at the levels found in drinking water. Research is ongoing — and if you’d rather reduce what’s in your glass, a fine activated-carbon filter is the simplest way to cut microplastics at the tap.

What are microplastics?

Microplastics are tiny plastic fragments smaller than 5 mm, shed from packaging, synthetic clothing, tyres and the slow breakdown of larger plastic waste. They’re now found almost everywhere — in oceans, soil, air and water supplies, including treated tap water.

What does the science say about the risk?

In its review of the evidence, the World Health Organization concluded that microplastics in drinking water don’t appear to pose a health risk at current levels, while stressing the data is limited and more research is needed. Key points:

Particles larger than 150 micrometres are unlikely to be absorbed by the body.
Uptake of smaller particles is expected to be limited.
There isn’t yet enough information on the very smallest nanoplastics.

In short: not a proven hazard, but not fully understood either — which is why many households choose to reduce exposure where it’s easy.

How do microplastics get into tap water?

Source water: rivers, dams and groundwater already carry microplastics.
Plastic plumbing and fittings: can shed tiny particles over time.
Bottled water, ironically: studies have found bottled water often contains more microplastics than tap, from the bottle and cap themselves.

How to reduce microplastics in your water

Filter at the tap. A multi-stage activated-carbon block physically traps fine particles, including microplastics.
Skip single-use bottled water. It’s a common microplastic source — and far pricier. See our tap vs bottled comparison.
Store water in glass or stainless steel rather than plastic.

Where a tap filter fits in

Frequently asked questions

Does Australian tap water contain microplastics?
Like most treated water worldwide, trace microplastics can be present. Australian mains water still meets the Australian Drinking Water Guidelines.

Does boiling remove microplastics?
No — boiling doesn’t remove plastic particles, but a fine carbon filter does. See does boiling make water safer.

Is bottled water lower in microplastics?
Often the opposite — research has found bottled water can contain more microplastics than tap.

Does Boiling Tap Water Actually Make It Safer to Drink?

Boiling tap water kills bacteria, viruses and parasites — but it does not remove chlorine taste, lead, PFAS or other chemicals. In fact, because some water evaporates, boiling can slightly concentrate certain chemical contaminants. For everyday Australian mains water, boiling is rarely necessary, and when taste or chemicals are the issue, a tap filter does a better job.

What boiling water actually does

Bringing water to a rolling boil for at least one minute inactivates most harmful microorganisms — the bacteria, viruses and parasites that cause illness. That’s why health authorities issue “boil water” notices after floods, mains breaks or contamination events. According to healthdirect, you generally only need to boil mains water when your supplier has issued a specific boil-water alert.

What boiling water doesn’t do

It won’t remove chlorine taste. Boiling drives off a little chlorine, but it’s slow and the “pool” smell often lingers once the water cools.
It won’t remove chemicals. Lead, PFAS and pesticides stay behind — and can be slightly more concentrated afterwards.
It won’t remove sediment or microplastics. Particles remain in the water.
It doesn’t keep working. Once cooled, boiled water can pick up taste again sitting in the kettle or fridge.

When should you boil tap water in Australia?

Mains tap water across Australian cities is treated to the Australian Drinking Water Guidelines and is safe straight from the tap. Boil it only when:

Your water authority has issued a boil-water notice.
You’re using rainwater, bore or tank water for a vulnerable person (see our guide on tank and bore water).
You’re making up baby formula, where official advice is to use freshly boiled, cooled water.

A better everyday fix than boiling

If your goal is better-tasting, cleaner water rather than emergency disinfection, boiling is the wrong tool. An activated-carbon tap filter removes chlorine taste and odour, sediment and microplastics and helps reduce PFAS — instantly and on demand, with no waiting for water to boil and cool.

Where a tap filter fits in

Frequently asked questions

Does boiling water remove chlorine?
It removes some, slowly, but won’t fully clear the taste — and does nothing for sediment, metals or microplastics. See why your water tastes like chlorine.

Is boiled tap water safe to drink once it’s gone cold?
Yes, if it was safe to begin with. Store cooled boiled water covered and use within 24 hours.

Does boiling remove lead or PFAS?
No — it can slightly concentrate them. Use a certified filter to reduce PFAS and trace metals.

What’s the Best Way to Fix Bad-Tasting Tap Water?

The fastest, most reliable way to fix bad-tasting tap water is a point-of-use activated-carbon filter fitted to your tap. Carbon filtration removes the chlorine, sediment and organic compounds that cause most “off” tastes and smells in seconds, as the water flows — without bottles, boiling or a plumber. Boiling, chilling and filter jugs can help a little, but they don’t tackle the main culprit (chlorine taste) as quickly or as cheaply over time.

Why does my tap water taste bad?

If your tap water tastes or smells off, it’s almost always one of these causes:

Chlorine (“pool” taste or smell): Australian utilities add chlorine or chloramine to keep water safe from bacteria. It leaves a taste and odour many people dislike by the time it reaches your glass.
Sediment, rust and “white flakes”: Older pipes and hot-water systems shed tiny particles that make water taste metallic or look cloudy.
Trace metals: Copper or lead can leach from older household plumbing, giving a bitter or metallic edge.
Staleness: Water that’s been sitting in the pipes overnight can taste flat.

What’s the best way to fix the taste? (Methods ranked)

Activated-carbon tap filter — best overall. Filters chlorine, sediment, microplastics and many contaminants on demand. Low cost per litre, no plastic waste, installs in minutes.
Filter jug — okay for small volumes. Helps with chlorine taste but is slow, needs refilling and takes fridge space.
Chilling in the fridge — a quick band-aid. Cold water masks chlorine taste but removes nothing.
Boiling — not for taste. Kills microbes but won’t remove chlorine taste once cooled.
Bottled water — expensive and wasteful. Clean taste but 40c–$1+ per litre and plastic waste.

How to fix bad-tasting tap water in 3 steps

Identify the cause — chlorine smell, cloudiness or a metallic taste each point to a different issue.
Fit an activated-carbon filter to your tap — one step handles chlorine, sediment, microplastics and more.
Replace the cartridge on schedule — roughly every six months, so the carbon keeps working.

Where a tap filter fits in

Frequently asked questions

Why does my tap water suddenly taste different?
A sudden change usually follows mains work in your area (extra chlorine or stirred-up sediment) or a hot-water-system issue. A carbon filter smooths out these day-to-day changes.

Does boiling water remove the chlorine taste?
Boiling can drive off some chlorine, but it’s slow and won’t help with sediment, metals or microplastics. A carbon filter is faster and more complete.

Is bad-tasting water unsafe?
Not usually — Australian mains water is treated to meet the Australian Drinking Water Guidelines. Bad taste is mostly aesthetic. Read our water guide →

Is Australian Tap Water Safe to Drink?

Yes — in almost all of Australia, mains tap water is safe to drink. It’s treated and tested to meet the Australian Drinking Water Guidelines set by the NHMRC. “Safe,” however, doesn’t always mean “great-tasting” or “free of every trace contaminant” — which is why many households still choose to filter at the tap.

How is Australian tap water treated?

Water authorities disinfect the supply (usually with chlorine or chloramine) to keep it free of harmful bacteria all the way to your home, then monitor it continuously against national standards. That’s why tap water in Australia is safe by default.

So what’s actually in it?

Chlorine / chloramine — the disinfectant behind the “pool” taste and smell.
Sediment and rust — shed by ageing pipes, especially after maintenance.
Microplastics — now detected in water supplies worldwide.
Trace heavy metals — such as lead or copper from older household plumbing.
PFAS — “forever chemicals” regulators are watching closely.

What changed in 2025?

In June 2025 the NHMRC tightened the PFAS limits in the Australian Drinking Water Guidelines, lowering allowable levels of several common “forever chemicals” — a sign regulators are taking long-term exposure seriously, and a reason many households add a final layer of filtration at the tap.

Do you need to filter Australian tap water?

Not for safety in most areas — but a point-of-use carbon filter is worth it to remove the chlorine taste and smell, reduce sediment, microplastics and trace metals, help reduce PFAS, and enjoy better-tasting water. See how a tap filter helps →

Frequently asked questions

Can you drink tap water in Australia?
Yes, mains tap water across Australian cities and most towns is treated and safe. Tank, bore and untested water is different and may need specific treatment.

Does Australian tap water have fluoride?
Most Australian mains supplies are fluoridated for dental health. Carbon filters like PureFlow target taste, odour and contaminants and do not remove fluoride.

Why Does My Tap Water Taste Like Chlorine — and How Do I Get Rid of It?

Your tap water tastes like chlorine because your water authority adds chlorine (or chloramine) to disinfect the supply. It’s completely normal and a sign the water has been treated to be safe. The easiest way to remove the chlorine taste is to filter the water through activated carbon, which adsorbs chlorine on contact and leaves water tasting clean and crisp.

Why is there chlorine in my tap water?

Chlorine is the most common disinfectant used to keep drinking water free of bacteria as it travels through kilometres of pipes. Some areas use chloramine (chlorine combined with ammonia) for longer-lasting disinfection. Both do an important safety job — but both leave a taste and smell.

Why does the chlorine taste get stronger sometimes?

Mains maintenance: Utilities often boost chlorine after pipe work.
Warmer weather: Higher temperatures can increase dosing.
Your location in the network: Homes closer to the treatment plant sometimes notice it more.

How to remove the chlorine taste from tap water

Activated-carbon filter (best): Removes chlorine taste and odour instantly as you pour. A tap-mounted carbon filter is the most convenient option.
Let it sit / chill it: Leaving water in an open jug in the fridge lets some chlorine dissipate — slow, and it doesn’t work for chloramine.
Filter jug: Helps, but is slow and needs frequent cartridge changes.

If you want the chlorine taste gone for good without thinking about it, a tap-mounted carbon filter is the simplest fix. See PureFlow →

Frequently asked questions

Is chlorine in tap water bad for you?
At the low levels used to treat Australian drinking water, chlorine is considered safe. Most people filter it for taste and smell rather than safety.

Does boiling remove chlorine?
Boiling removes some free chlorine but not chloramine, and it won’t remove sediment or metals. Carbon filtration is faster and more thorough.

How Often Should You Replace Your Water Filter Cartridge?

As a rule of thumb, replace a tap-mounted carbon water filter cartridge about every six months. The exact timing depends on how much water you use and your local water quality, but six months keeps the carbon working effectively for most households. Leaving a cartridge in too long means it stops filtering well and can harbour bacteria.

What affects how long a cartridge lasts?

Water usage: A large household using filtered water for drinking and cooking will use up a cartridge faster.
Water quality: More sediment or chlorine means the carbon works harder.
What you filter: Using filtered mode only for drinking and cooking (and unfiltered for washing up) makes a cartridge last longer.

Signs it’s time to change your cartridge

The chlorine taste or smell starts coming back.
Water flow slows down noticeably.
It’s been around six months since the last change.

What happens if you don’t replace it?

An old cartridge stops adsorbing contaminants effectively, so you’re essentially drinking unfiltered water — and a saturated, damp filter can become a breeding ground for bacteria. Replacing on schedule is the single most important thing for clean, great-tasting filtered water.

Never run out: subscribe

The easiest way to stay on top of replacements is a subscription that delivers fresh cartridges automatically every six months. With PureFlow you get the filter free and cartridges arrive right when you need them. See subscription plans →

Frequently asked questions

Can I clean and reuse a carbon cartridge?
No — once the activated carbon is saturated it can’t be “washed out.” Cartridges are designed to be replaced.

How do I make my cartridge last longer?
Switch to unfiltered mode for dishes and rinsing, and only use filtered water for drinking and cooking.

Tap vs Bottled vs Filter Jug vs Tap-Mounted Filter: Which Is Best?

For clean, great-tasting water at the lowest cost and least waste, a tap-mounted carbon filter wins. Bottled water tastes clean but is by far the most expensive and creates plastic waste; filter jugs are cheap to buy but slow and fiddly; plain tap water is cheapest but keeps the chlorine taste. Here’s the full comparison.

Cost per litre (the big difference)

Unfiltered tap: ~0.3c per litre — cheapest, but chlorine taste remains.
Tap-mounted filter: ~3–5c per litre — filtered on demand, minimal waste.
Filter jug: ~10–15c per litre — slower, frequent cartridge changes.
Bottled water: 40c–$1+ per litre — most expensive, lots of plastic.

Taste and contaminant reduction

Tap-mounted carbon filters and good bottled water both deliver clean taste. Filter jugs help with chlorine but vary in what else they reduce. Unfiltered tap leaves chlorine taste, sediment and microplastics in the glass.

Convenience and waste

Tap filter: Always on, no fridge space, no plastic bottles, installs in minutes.
Bottled: Heavy to carry, clutters the fridge, huge plastic footprint.
Jug: Needs refilling and fridge space; you wait for it to drip through.

The verdict

If you want bottled-water taste at a fraction of the cost — with no plastic and nothing to refill — a tap-mounted carbon filter is the clear winner for most Australian households. Compare PureFlow →

Frequently asked questions

Is filtered tap water as good as bottled?
For taste and everyday drinking, a quality carbon filter gives comparable clean taste at a tiny fraction of the cost and without the plastic.

Are filter jugs worth it?
They’re a low-cost entry point, but slow, need frequent cartridge changes and take fridge space. A tap filter is more convenient long-term.

PFAS ‘Forever Chemicals’ in Australian Drinking Water: What You Need to Know

PFAS are a large family of synthetic “forever chemicals” that break down extremely slowly and can build up in water, the environment and the body over time. In June 2025 the NHMRC tightened the PFAS limits in Australia’s Drinking Water Guidelines. Activated-carbon filtration — like the carbon block in a tap filter — is one of the most accessible ways to help reduce common PFAS at the point you actually drink.

What are PFAS?

PFAS (per- and poly-fluoroalkyl substances) are man-made chemicals used for decades in non-stick, waterproof and stain-resistant products. They’re nicknamed “forever chemicals” because they barely degrade, so they linger in the environment and can accumulate over years.

Are PFAS in Australian tap water?

Australian mains water is treated and tested against national guidelines, and PFAS levels are regulated. But because these chemicals are so persistent and widespread, regulators are lowering the allowable limits — and many people choose to reduce their exposure further where they easily can.

What changed in 2025?

In June 2025 the NHMRC lowered the allowable PFAS levels for several common compounds (including PFOA and PFOS) in the Australian Drinking Water Guidelines — a clear signal that long-term PFAS exposure is being taken seriously.

How do you reduce PFAS in drinking water?

Activated carbon is one of the most practical ways to help reduce common long-chain PFAS such as PFOA and PFOS at the tap. Reduction varies with water quality and PFAS type, so a point-of-use carbon filter isn’t a guarantee of complete removal — but it’s a sensible extra layer where it matters most: the water you drink. Read the full water guide →

Frequently asked questions

Does boiling remove PFAS?
No — boiling does not remove PFAS and can slightly concentrate them as water evaporates. Activated carbon is a better option for reducing them.

Does a carbon filter remove all PFAS?
Carbon helps reduce common long-chain PFAS, but reduction depends on water conditions and PFAS type, so it shouldn’t be considered complete removal.