Unless your on a private supply, that pipe is miles long.
Even on the private supply at work there is still 250m pipe between the tap and the header tank.
The further the pipe goes back, I'd assume the more often the pipe gets used, water gets used on many taps, washing machines, toilets?
I may be barking up the wrong tree?
she'll have changed her mind by this time tomorrow.
The instruction on box of tea bags I bought recently said do not re boil water. A bit of googling suggests its to do with reduced oxygen in the water.
I've always been properly unconvinced by this argument. True, the hotter water is, the less soluble oxygen (and carbon dioxide, and other gasses) are in it.
But this is a fixed amount, if you're bringing it to 100oC again, gasses aren't less soluble the second time around.
Maybe if you have hard water, and you use water that's been repeatedly boiled, you get concentrated minerals?
Similarly unconvinced by this, at least in an electric kettle with an auto-cut-off.
For the amount of water that's lost as steam, I can't imagine that there'd be any discernable increase in concentration.
I could possibly believe that if your kettle is dirty, then re-boiling, or leaving water to sit in it for a long time would affect the taste noticably.
Get your wife to google "[i]how instant coffee is made[/i]". After that she shouldn't be quite so worried about whether you reboiled the water or not 😉
Thanks for all the replies guys. I'll agree with the ones that think she's a crazy bint. And on a similar note...WTF does it matter if the water or milk go in first? And don't give me that burnt coffee bobbins!!
That tends to be an argument that tea drinkers make - and that it scalds the milk.
Which is fine. If you're making tea in a tea pot.
If she's drinking instant coffee-flavoured-drink, though, absolutely hot water in first, or it doesn't dissolve properly.
