Activated carbon is basically charcoal with a superpower: it’s a magnet for bad stuff. It grabs chlorine, pesticides, and that weird “aluminum-mustard” flavor that makes your morning coffee taste like regret.
But here’s the kicker—carbon filters can only hold so much before they get full. Imagine a sponge that just can’t absorb another drop; that’s your filter after six months, laughing at your attempts to drink “crisp, clean water.”
