Water is a crucial ingredient in prepared coffee. Its quality, and thus the mineral composition and physicochemical parameters are just as important for the quality of the prepared coffee as the equipment with which we make it. The hardness, alkalinity and pH of water are significant regarding the taste of espresso and the protection of the espresso machine used in the cafe.
During the training, we learn what the basic water treatment systems used in gastronomy are. We acquire practical knowledge of which one is appropriate in a specific place where it is to be used. We learn the most important water parameters that are worth controlling, and we learn how to measure them.
Through comparative tasting of coffee brewed with water of different hardness and mineralisation, we discover the influence of these parameters on the taste and quality of prepared infusions.
Based on a simple excel calculator, we learn how to design our water, the composition of which will be safe for the equipment, suitable for coffee for coffee shops or the brewer’s cup championships.
- Duration: 6 hours (there is a 30-minute break during the training)
- Number of participants: 4 to 8 people
- Price: 800 PLN per person ( including VAT tax )