Masterclass
Water and Coffee I
Join us at The Independent Coffee Lab
Thursday the 11th of June
from 9.00 to 17.00 for an exclusive Masterclass, with Dara Santana
WATER & COFFEE — 1 DAY
Fundamentals & Applied Practice for Filter Coffee
COURSE OVERVIEW
Water is the foundation of every cup — yet it remains one of the least understood variables in coffee.
This one-day intensive is designed to bridge that gap, exploring both the scientific and sensory dimensions of water in coffee. Through a combination of structured theory, practical exercises, and guided tastings, participants will develop a deeper understanding of how water composition directly shapes extraction and cup profile.
LEARNING OUTCOMES
By the end of the course, participants will be able to:
Understand the key principles of water chemistry in coffee
Analyse how specific ions influence acidity, sweetness, body, and overall balance
Taste and compare different water profiles with clarity and intention
Build a shared sensory framework to articulate the impact of water across different coffees
Apply practical tools to improve consistency and control in brewing
Define and adjust water parameters specifically for filter coffee preparation
FORMAT
A highly interactive session combining theory, sensory calibration, and practical application.
£350.00 (VAT included)
Water and Coffee II
Join us at the independent coffee 12th and 13th of June
from 9.00 to 17.00
for an exclusive Masterclass, with Dara Santana.
Analysis & Control · Sensory · Brewing
COURSE OVERVIEW
This course is a technical and practical immersion into the role of water as a tool to shape the architecture of a coffee cup.
Over two days, participants move beyond understanding water to actively working with it — measuring, analysing, interpreting, and adjusting it to directly influence extraction and sensory outcomes.
The focus is on developing both criteria and control: understanding why a coffee tastes the way it does, and which variables to adjust to replicate or improve it — connecting science, sensory evaluation, and day-to-day consistency in a professional context.
LEARNING OUTCOMES
By the end of the course, participants will be able to:
Understand the fundamentals of water in coffee
Define coffee quality from a physical, chemical, and sensory perspective
Evaluate how water composition impacts sensory perception
Develop sensory skills through QC-focused tasting
Design water recipes tailored for filter coffee
Apply sensory evaluation frameworks in practical scenarios
PROGRAMME
Day 1
Fundamentals of water in coffee
What do we define as quality in coffee?
Water chemistry: key parameters, solubility, and impact on flavour
Day 2
Sensory evaluation (QC): how water shapes the coffee profile
Comparative tastings
Extraction: how water quality influences brewing parameters
Practical case study: applying tools and concepts in pair
£750.00 (VAT included)
Masterclass
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