Boiling is the gold standard for killing bacteria, viruses, and parasites. Bring water to a rolling boil for at least one minute (three minutes at altitudes above 6,500 feet). Let it cool naturally—no ice cubes, or you’ll dilute your heroic efforts.
Pro tip: Pour boiled water back and forth between two clean containers to aerate it. This restores oxygen and kills that flat, “dull” taste. It’s the same trick baristas use for pour-over coffee.
This method works everywhere, from a cabin in the Rockies to your own kitchen. Just don’t expect it to remove heavy metals—for that, you’ll need a filter buddy.
