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 pairs
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!
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 pairs
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!
