Science

Evidence-based water optimizer

Turritap is the only one of its kind with published peer-reviewed research. 
From nature’s design to precision engineering, based on 100 million years of Turritella shell evolution.

From mountain river to your tap

Turritap was invented, designed and engineered by Cees Kamp (1964), chemical engineer from TU Delft, water researcher and inspiring chemistry teacher. He has been fascinated by water ever since a dive in the Katun river in the Altai mountains in 1995. That experience triggered a lifelong question: why does mountain water feel so different, while tap water often tastes flat – and can we recreate that liveliness in a way that is measurable, reproducible and free from the vague claims so often seen?

Over two decades of research into water dynamics and so‑called “vitalisation devices” at institutes such as Wetsus, the European Centre of Excellence for Sustainable Water Technology, Kamp explored how vortices, microbubbles and surface tension influence how we perceive water. Today, he combines chemical engineering, materials science, biomimicry and river flow research in one clear mission: revive the power of water, unlock its full potential — through a unique combination of science, biomimicry, precise engineering and design.

Biomimicry in action: from Turritella shell to ceramic spiral

The breakthrough came from an unexpected place: the inner channel of the Turritella sea shell. Its naturally evolved spiral geometry generates controlled vortices as water flows through, acting as a blueprint for how nature “conditions” water in mountain streams and waterfalls.

Turritap translates that geometry into an elegant stainless add-on with a high‑precision, durable ceramic core with a super smooth surface that replicates the Turritella spiral down to micrometer level. As tap water passes through this biomimetic spiral, it is forced into a controlled vortex motion, creating microbubbles  and restoring a more natural, dynamic flow – similar to a miniature mountain stream at your tap. The result, according to users and experts, is water that tastes softer, fresher and slightly sparkling. Just by using physics.

No claims, just results

Turritap is built on evidence‑based wellness. Laboratory studies show that after passing through the ceramic spiral, water demonstrates measurable changes in surface tension, contact angle and microbubble concentration, alongside small but reproducible shifts in dissolved oxygen and impedance spectrum. At the same time, key chemical parameters such as pH, conductivity and redox potential remain unchanged, confirming that the effect is purely physical flow dynamics rather than any form of chemical treatment.

People are describing the water as softer, fresher and more lively. Professional baristas and champions in the specialty coffee world observed such a strong impact on flavour that, in one Brewers Cup qualification round, judges initially suspected “unfair” water manipulation – even though the only change was that the water passed through a Turritap.

These findings are supported by peer‑reviewed publications, university research into microbubble formation (including work in Dublin) and real‑world use in coffee competitions, positioning Turritap as an aqueous engineering tool rather than a gadget.

  • Inspired by the natural swirl of the Turritella shell
  • Backed by 10 years of scientific research (TU Delft 2016, 2024)
  • Scientific article on microbubbles creation (N. English & C. Kamp, UCD dec 2024)
  • Sustainable ceramic core design with ultra smooth surface
  • Compliant to international Food-Safety Standards (ISO 6486-1)
  • Flexible use: easy attach to faucet, install in-line, or take it anywhere