Join us at The Independent Coffee Lab
Friday the 16th of July
from 9.00 to 17.00 for an exclusive Masterclass, with Dara Santana
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.
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!
Join us at The Independent Coffee Lab
Friday the 16th of July
from 9.00 to 17.00 for an exclusive Masterclass, with Dara Santana
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.
The Independent Coffee Lab, 63 Union St, London SE1 1SG
Registration is required and spaces limited - book your spot now!
