TDS
135.2 mg/L
n = 846
0
600 mg/L
- Typical range
- 156.7-294.4 mg/L
- Median
- 229.8 mg/L
- Position
- 19. percentile
Your tap water
Water source:
Bašelj
Choose a section
Sommelier video
Watch a short explanation of the public water display.
Water-source map
Where is this water in the system?
The display below helps explain the wider area of water sources and places connected to the Komunala Kranj system. The current sample is shown for the listed water supply and sampling area, while actual quality at an individual tap may also depend on the building's internal plumbing.
Water supply
KRANJ
Area
KRANJ
Water source:
Bašelj
Sample
24/63537
Analysis details
A new understanding of drinking water
Each card below explains one part of the water: from mineral composition to the sommelier assessment and official laboratory report.
Comparison with Slovenia
How does this water compare?
The comparison uses the latest available sample from each water supply, so every system has equal weight.
847
compared water supplies
Water hardness
73.8 mg/L CaCO₃
n = 2
0
220 mg/L CaCO₃
- Available range
- 73.8-151 mg/L CaCO₃
- Median
- 112.4 mg/L CaCO₃
- Verified base
- 2 water sources
Calcium
19 mg/L
n = 2
0
150 mg/L
- Available range
- 19-44 mg/L
- Median
- 31.5 mg/L
- Verified base
- 2 water sources
At 1.5-2 L: 28.5-38 mg or 2.9-3.8% of the recommended daily intake.
Magnesium
6.4 mg/L
n = 2
0
50 mg/L
- Available range
- 6.4-10 mg/L
- Median
- 8.2 mg/L
- Verified base
- 2 water sources
At 1.5-2 L: 9.6-12.8 mg; recommended daily intake is 350 mg/day (M) or 300 mg/day (F).
EWSA
Mild dishes
Water character scale
58 %
Mild dishes
491 water supplies
42 %
Intense dishes
355 water supplies
0 %
Very intense dishes
0 water supplies
For comparison, character is positioned using the same TDS calculation as card 6; it is not a water-quality rating.
How is the comparison calculated?
TDS is a comparative estimate from electrical conductivity at 20 °C using a factor of 0.65. Hardness is calculated only where verified calcium and magnesium values are available. The typical range represents the middle 50% of compared water supplies.
Water mineral signature
Calcium, magnesium, sodium and other ions create the character of the water, so they are shown both as a readable profile and as laboratory values.
H₂O
Mineralization level
Ca²⁺
19 mg/L
Mg²⁺
6.4 mg/L
Na⁺
0.26 mg/L
Cl⁻
<1 mg/L
HCO₃⁻
42 mg/L
K⁺
<0.10 mg/L
According to the World Health Organization (WHO), drinking water can contribute significantly to daily calcium and magnesium intake. Waters with lower mineralisation generally contribute less to daily intake of essential minerals compared with more mineral-rich waters.
Minerals and daily intake
The marker shows the measured concentration in water; the scale is set against approximate daily intake for a healthy adult.
Calcium (Ca²⁺)
Daily intake: approx. 1000 mg/day
19 mg/L
0 mg/day
500 mg/day
1000 mg/day
Magnesium (Mg²⁺)
Daily intake: approx. 350 mg/day
6.4 mg/L
0 mg/day
175 mg/day
350 mg/day
Parameter
Measured value
EU limit
Sodium (Na)
0.26 mg/L
200 mg/L
Potassium (K)
<0.10 mg/L
not specified
Chloride (Cl⁻)
<1 mg/L
250 mg/L
Fluoride (F⁻)
<1 mg/L
1.5 mg/L
View the complete laboratory analysis
Open full report
EWSA: Total dissolved solids at 180 °C (mg/L)
TDS (Total Dissolved Solids) means the total amount of dissolved solid substances in water, most commonly expressed in mg/L.
Hydration
TDS helps explain whether water feels light, gently mineral or more full when drinking.
H₂O
0 100 500 17.000 35.000
0 100 500 17.000 35.000
≈ 135
mg/L · Hydration
Electrical conductivity (20°C) 208 µS/cm
This corresponds to approximately 135 mg/L of dissolved solids (TDS).
TDS can be determined in the following ways:
- from the mass of solids remaining as residue from a filtered water sample after drying at 105 °C or 180 °C
- from the sum of dissolved components in the anhydrous residue
- from electrical conductivity multiplied by a factor of 0.65
Explanation
Current sample category
Hydration
Hover over or select a category for its explanation.
Because of the broad mineralisation range, it is important to understand the characteristics of each water, since its mineral composition influences sensory profile, mouthfeel and intended use.
Waters from public water supply systems are generally in the lower to medium mineralisation range, often approximately up to 500 mg/L total dissolved solids (TDS), whereas natural mineral waters and waters from specific geological environments can reach substantially lower or higher levels of mineralisation; these refer to bottled waters.
EWSA mineralisation ranges and TDS categories are an internal sensory and user-oriented classification. They are not an official medical or regulatory classification of drinking waters.
Hydration*
Initial sub-range on the displayed scale: 0-100 mg/L TDS.
Hydration* marks the lowest-mineralisation sub-range of the Hydration area on this EWSA scale. It helps locate a water precisely on the scale; it is not an additional medical or regulatory category.
Waters in this range generally have a very gentle sensory profile and little influence on the taste of tea, coffee, herbal drinks or lighter food pairings. Their complete mineral composition remains relevant to the final sensory impression.
Hydration
Area on the displayed scale: above 100 and up to 500 mg/L TDS.
This category includes waters with a lower level of mineralisation that do not stand out by any single element. Such waters generally have a gentle and less pronounced taste, which also depends on the water's pH.
Waters in this category often pair well with tea, coffee and herbal drinks, as their gentler sensory profile has less influence on the sensory characteristics of the preparation. The final taste depends on the full mineral composition of each water. They can also be paired with lighter food, such as salads with delicate dressings or pasta with light sauces.
According to the World Health Organization (WHO), drinking water can contribute significantly to daily calcium and magnesium intake. Waters with lower mineralisation generally contribute less to daily intake of essential minerals than more mineral-rich waters.
There is no universally defined single international classification, but waters with lower total dissolved solids (TDS), often approximately up to 100 mg/L, are commonly understood as low-mineral waters.
When everyday nutrition is low in minerals, water with a higher mineralisation can contribute to a more balanced mineral intake.
Purposeful hydration / Specific use
Area on the displayed scale: from 500 to 17,000 mg/L TDS.
Purposeful hydration
This category includes waters that stand out because of their mineral or ionic composition and the level of individual components. Although fluid intake remains one of the basic roles of water, the choice of such water is often linked to specific mineral or sensory characteristics or to a particular nutritional purpose.
In addition to hydration, such waters may be selected with a specific purpose, for example when a person wants to increase or limit the dietary intake of selected elements. Waters with higher mineralisation or higher TDS have a more pronounced ionic composition and can contribute more significantly to the intake of minerals such as calcium, magnesium, sodium, hydrogencarbonates or sulfates.
According to the WHO background document Total dissolved solids in Drinking-water, waters with TDS above 1200 mg/L are considerably more pronounced in taste and may be less acceptable to consumers. This is why such waters are usually consumed more thoughtfully and with a purpose.
This category may include:
- waters with a higher content of dissolved minerals (higher TDS)
- waters with a higher content of dissolved carbon dioxide (CO₂), when this is accompanied by a characteristic mineral or ionic composition
- waters with a characteristic mineral or ionic composition, for example higher calcium, magnesium or hydrogencarbonate content, or low sodium content
For orientation, individual composition thresholds may also be relevant, such as low sodium content below 20 mg/L, magnesium at 50 mg/L, calcium at 150 mg/L, sulfate at 200 mg/L, hydrogencarbonate at 600 mg/L, iron or fluoride at 1 mg/L, and very low mineral content at TDS below 50 mg/L.
Such waters are therefore not treated only as water for everyday hydration, but as waters selected according to nutritional needs, personal circumstances and intended use. Their mineral composition can significantly influence taste perception, mouthfeel and gastronomic use.
Specific use
Specific use is a narrower interpretation within this area. It refers to waters with a characteristic mineral or ionic composition for which special properties and effects on the human body have been confirmed using scientifically recognised methods and appropriate documentation. Examples include diuresis, effects on gastric and intestinal function, and compensation of mineral deficiencies.
Such waters are usually consumed purposefully, according to their mineral and ionic composition and the recommended manner of use.
This category often includes:
- waters with confirmed special properties based on scientifically recognised methods
- waters with a documented laxative or diuretic effect
- waters with a documented effect on gastric or intestinal function
- waters intended to help compensate mineral deficiencies
- waters with more than 400 mg Ca/L
For such waters, producers often also provide recommendations concerning:
- recommended amount of consumption
- time of consumption
- manner of drinking
- purpose of use associated with their mineral composition
This description is an interpretative EWSA classification. It does not mean that every water in this range has such effects; they must be supported by appropriate documentation or confirmed research.
No scale label
The area above 17,000 and below 30,000 mg/L TDS is intentionally left without a displayed EWSA label on this scale.
Adriatic sea-like taste is marked only at the threshold of 30,000 mg/L TDS.
Adriatic sea-like taste
Adriatic sea-like taste is marked at the threshold of 30,000 mg/L TDS.
This category indicates a strongly mineral, salty impression that can remind the user of Adriatic sea water, similar to the taste sensation associated with swimming in the sea.
It is an EWSA sensory and user-oriented description and not a regulatory category.
Internal EWSA interpretative water classification, designed to make the sensory, mineral and practical characteristics of individual waters easier to understand and to foster an informed and responsible relationship with drinking water as an important element of quality of life.
Categories:- Hydration
- Purposeful hydration
- Specific use
These categories support a professional, sensory and user-oriented interpretation of the characteristics of individual waters.
The classification is not a medical, health or regulatory categorisation of water and does not represent a health or nutrition claim.
The categories are based primarily on:- the mineral composition of water
- the degree of mineralisation
- sensory characteristics
- a manner of making water easier to understand
- manufacturer information and publicly accessible professional sources
The Specific use category identifies waters with a characteristic mineral or ionic composition or manner of use, where special properties are supported by confirmed research, scientifically recognised methods or appropriate documentation; it is not a general health or medical claim concerning the effects of the water itself.
Moderately hard
Water hardness represents the total concentration of calcium and magnesium ions. In addition to influencing limescale formation, it also significantly shapes the sensory properties of water, such as texture, fullness and mineral character.
0-17
18-60
61-120
121-180
>180
Scale source: Water Quality Association (WQA); interpretation: European Water Sommelier Association.
73.8
mg/L CaCO₃ · Moderately hard
Formula: 19 mg/L Ca (calcium) x 2.497 + 6.4 mg/L Mg (magnesium) x 4.118
Explanation
- Very soft 0-17 mg/L
- Soft 18-60 mg/L
- Moderately hard 61-120 mg/L
- Hard water 121-180 mg/L
- Very hard above 180 mg/L
What does water hardness mean?
Water hardness is mainly determined by the minerals calcium and magnesium. Higher concentrations of these minerals mean higher water hardness.
Hardness mainly influences:
- limescale formation
- the sensory properties of water
- use in food and beverage preparation
- the interaction of water with household appliances
Total hardness is internationally standardised and expressed as calcium carbonate equivalent (CaCO₃).
Waters with higher hardness usually have a more pronounced mineral character and a fuller mouthfeel. In sensory analysis, differences in hardness can often be perceived through water texture, mineral intensity and an overall sense of mineral fullness.
8.2 pH · Alkaline
pH helps describe acidity or alkalinity; the actual sensation is also connected to minerals and water temperature.
5,0-5,9
Distinctly acidic, sharp, fresh, possibly reminiscent of lemon
6,0-6,4
Slightly acidic, lively
6,5-7,3
Neutral, soft, balanced
7,3-7,5
Neutral to slightly alkaline, clean, unobtrusive
7,5-8,0
Slightly alkaline, may give a sense of smoothness and fullness
8,0-8,5
Alkaline
8,5-9,0
More distinctly alkaline
9,0-10,0
Strongly alkaline, may feel bitter
8.2
Alkaline
Current analysis
8.2 pH · 8,0-8,5
Alkaline
pH describes the acidity or alkalinity of water. Sensory perception also depends on the full mineral profile, TDS, temperature and individual perception.
Explanation
Lower pH can feel fresher or lightly acidic, neutral waters tend to feel balanced, while higher pH can feel rounder, alkaline and may also taste bitter.
The pH value is taken from the laboratory report and automatically shown on the interpretative scale.
The pH scale 5.0-10.0 is divided into EWSA sensory ranges, with the current analysis automatically highlighted in the appropriate range.
- 5,0-5,9 Distinctly acidic, sharp, fresh, possibly reminiscent of lemon
- 6,0-6,4 Slightly acidic, lively
- 6,5-7,3 Neutral, soft, balanced
- 7,3-7,5 Neutral to slightly alkaline, clean, unobtrusive
- 7,5-8,0 Slightly alkaline, may give a sense of smoothness and fullness
- 8,0-8,5 Alkaline
- 8,5-9,0 More distinctly alkaline
- 9,0-10,0 Strongly alkaline, may feel bitter
Sensory interpretation of pH value
- Waters with lower pH may have a fresher, livelier or slightly acidic sensory profile.
- Neutral waters usually feel more balanced.
- Waters with higher pH may feel rounder, alkaline and may also taste bitter.
Sensory perception of water does not depend only on pH value, but also on:
- the full mineral composition
- the content of dissolved minerals (TDS)
- the presence of carbon dioxide
- water temperature
- individual perception
The pH value by itself is not an indicator of water quality or health suitability.
Interpretative sensory descriptions of pH value are part of the internal methodology of the European Water Sommelier Association (EWSA) and are not a health or regulatory classification of water.
Sensory water profile based on 11 EWSA assessment criteria.
-
Clarity Crystal clear
-
CO2 Not present
-
Atypical odour Not present
-
Freshness Medium
-
Acidic taste Low
-
Salinity Low
-
Structure Medium
-
Hardness Moderately hard
-
Balance Good
-
Taste duration 3-7 sec
-
Overall quality Good
Sommelier report
Primary tastes: gentle sweet acidity and a sensation of milk fat
Secondary tastes: soda-like and rocky taste
EWSA
Water character scale
Understand your water. Create better food and water pairing.
TDS - mg/L
Mild dishes
This category includes light and gentle waters that enhance subtle flavours.
Intense dishes
This category includes balanced waters that complement stronger flavours and create a harmonious culinary experience.
Very intensive dishes
This category includes fuller, mineral-rich waters that pair well with rich, intense and expressive dishes.
EWSA
The basic goal of pairing water with food and beverages is to achieve a balance of flavours, where tastes do not overlap or distort one another.
Properly selected water does not cover the taste of food or other beverages, but highlights their natural aromatics and texture.
If you would like to elevate the experience of pairing drinking water with food and other beverages, contact our EWSA centre, where we can help you create a more effective approach in the world of fine cuisine.
Contact and updates
If you would like to follow new features, research, water-quality standards and the development of water pairing with cuisine, leave your email address. We will notify you when important updates are available.
ewsa@bledwf.comWater treatment: ultrafiltration
Displayed safety parameters comply with the listed limits.
Parameter
Result
EU limit
Status
E. coli
not found
0 CFU/100 mL
Compliant
Enterococci
not found
0 CFU/100 mL
Compliant
Nitrate (NO₃⁻)
3.1 mg/L
50 mg/L
Low value
Lead (Pb)
<1 µg/L
10 µg/L
Below determination limit
Pesticides (sum)
<0.05 µg/L
0.50 µg/L
Below determination limit
Arsenic (As)
<1 µg/L
10 µg/L
Below determination limit
Fluoride (F⁻)
<1 mg/L
1.5 mg/L
Below determination limit
Note
Results marked with '<' mean the concentration was below the determination limit of the laboratory method used.
The complete official laboratory report is available as a PDF.
Bled Water Forum · EWSA Right to drinking water and contact
Bled Water Forum · EWSA
Slovenia has the right to clean drinking water written into its Constitution (Article 70a, 2016).
The goal of Bled Water Forum and the European Water Sommelier Association (EWSA) is to promote a broader understanding of drinking water, its quality, mineral composition and the importance of responsible water-resource management. Through knowledge transfer, we want to contribute to greater awareness and understanding of water and its role in everyday life.
We believe that understanding water, its origin, composition and quality is an important part of a responsible attitude toward drinking water and the sustainable management of future water resources.
Access to safe, high-quality drinking water is one of the fundamental values of modern society, and an important part of that access is the ability for each person to understand the water they drink.
Project contact
ewsa@bledwf.com
If you are a water provider and would like to join the project, or if you are an individual looking for more information about drinking water, you can contact us.
ewsa@bledwf.comProfessional basis References
Professional basis
References
The interpretative display uses publicly available professional, legal and reference sources.
Join the project
Contact form for utilities and water providers
This form is intended for water providers that want to submit their official data, join the public display or arrange publication of notices.
At this stage we collect only water-provider data submitted by the provider for the purpose of project contact.
Provider notices
Utility data and notice system
The section below is prepared as an initial space for official provider data and future notices that the provider may want to publish for a water supply or sample.
Provider data
- Water provider
- Komunala Kranj, d.o.o.
- Water supply
- KRANJ
- Area
- KRANJ
Notices
Initial phase
For now we collect and display only data submitted by the water provider. No broader notice system is used yet.
Next phase
The next step is a system where providers can publish official notices and additional information for their water supplies.