Training workshop: Water, the invisible ingredient in coffee

A sensory, interactive, and high-end training course that bridges science, practice, and pleasure. 

Understanding water

Objective: To understand the fundamental role of water in coffee extraction.

Water composition and key concepts: essential minerals, hardness, TDS, alkalinity, pH.

Develop a sensory approach to perceive the impact of water on taste.

Acquire practical tools to adjust or choose your water (at home, coffee shop, roastery).

Comparative sensory workshop

Objective: To experience the impact of water on taste.

Guided tasting: 3 identical coffees prepared with 3 contrasting types of water (e.g., soft water, hard water, balanced water).

Simplified sensory grid → participants rate acidity, bitterness, body, and clarity.

Pooling and collective analysis.

Creating your own water 

Objective: learn how to correct or create suitable water.

Presentation of solutions: mineral water brands, mineral concentrates, filters, reverse osmosis, remineralization.

Demonstration: How to create your own water.

Practical application: each participant prepares “ideal water” according to a chosen coffee profile (fruity, chocolatey, floral).

TERRES DE CAFE

Created in 2009 by Christophe Servell, Terres de Café offers the widest range of specialty coffees in Europe with more than 30 exclusive coffees, in bean form or ground, pure origin or blended, according to 4 permanent ranges.