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Independent, evidence-based water education · Reviewed for 2026

Types of Water · Tool

Mineral Water Finder

Choose your preferred minerality, sodium sensitivity and still or sparkling style to discover a mineral profile that matches your taste — no brand names, just the science of what is in the water.

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Mineral content varies greatly by source. TDS (total dissolved solids) is a broad indicator of how much mineral matter is present. No brand names are used — profiles are general categories based on published industry ranges.

Educational estimates only — not medical, engineering or professional advice.

Mineral water is not a single thing. Sources from different geological formations produce water with very different compositions — from near-neutral low-TDS waters with almost no taste to highly mineralised waters with a distinctly complex character.

Understanding the broad categories — light, medium and high mineralisation — helps you make an informed choice based on what you actually enjoy drinking, rather than label design or marketing.

How to use this tool

Three preferences shape the profile suggestion:

  • Minerality — this maps to total dissolved solids (TDS). Low-TDS water tastes neutral and clean; high-TDS water has a stronger, sometimes complex mineral character. Medium sits comfortably between the two.
  • Low sodium preference — sodium content in mineral water varies enormously. Some sources contain under 10 mg/L; others exceed 200 mg/L. If you monitor sodium intake, this matters.
  • Still or sparkling — carbonation changes how mineral character is perceived. CO₂ lowers pH slightly and heightens the perception of sharpness, which can amplify mineral flavours in higher-TDS water.

Read our mineral water explained guide for a full look at what TDS, bicarbonate and other ion levels mean in practice.

A little background

Total dissolved solids (TDS) is the most commonly cited measure of mineral content, but it is a broad number — it tells you how much is dissolved, not exactly what. Two waters with the same TDS can taste quite different depending on whether their minerals are dominated by calcium bicarbonate (smooth, slightly sweet) or magnesium sulfate (firmer, sometimes slightly bitter).

Sodium in mineral water is a separate consideration from TDS. A high-TDS water can still be low in sodium if its minerals are principally calcium and magnesium. Conversely, some lower-TDS waters have notable sodium levels from their specific geology. Always check the label for sodium content if this is relevant to you.

Tool FAQ

TDS stands for total dissolved solids — the combined concentration of all dissolved minerals and salts measured in milligrams per litre (mg/L). It is a summary number, not a measure of purity. High TDS means more minerals, not contamination; drinking water standards set upper limits for safe TDS, which are well above what most mineral waters contain.

Not inherently. Calcium and magnesium from water can contribute to daily intake, which is beneficial, but the amounts vary widely and most dietary needs are met through food. The evidence does not support choosing water based on mineral content alone for health purposes.

Carbonation dissolves CO₂ into the water, forming carbonic acid. This slightly lowers pH and creates the familiar tingle. It can also enhance or mask mineral flavours — high-TDS sparkling water often tastes crisper and more refreshing than its still equivalent.

Yes, and water hardness noticeably affects the result. Specialty coffee experts often recommend medium-mineral water (around 150 mg/L TDS) for a balanced extraction. Very soft water can taste flat; very hard water can mute aromatics and leave a chalky aftertaste.
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