Barista Skills in Kathmandu: Exploring Water Before Espresso

Our SCA Barista Skills Intermediate group in Kathmandu began its espresso learning sequence by exploring water. Before adjusting the machine, students considered how the water they use can affect extraction, taste and the way a coffee feels in the mouth.

Together, we tested total dissolved solids (TDS), alkalinity and hardness. The discussion covered how alkalinity buffers acidity, how hardness affects extraction and mouthfeel, and why mineral balance matters when preparing coffee.

Brewing the same coffee with different water profiles made those differences easier to recognise. Students compared cups that tasted sweeter, flatter, sharper or harsher, then discussed what had changed. Measurements and tasting gave them two ways to examine the same ingredient.

This work prepared the group for the extraction measurements and grinder calibration that followed during the wider Barista Intermediate course. Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting the training and our continued work with Nepal’s coffee community.