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
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
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.