Brewing Intermediate in Chitwan, Day 2: Body, Flavour and Water

Day 2 of Brewing Intermediate in Chitwan continued the conversation about body, intensity and flavour. Students compared coffees and roast levels while exploring water chemistry and how their brewing decisions changed the cup.

At Coffee O’Clock Barista Training Center, the group explored how a similar flavour can feel different in body and intensity. Water chemistry was another part of the discussion, including alkalinity, hardness and mineral balance. Tasting and comparison helped connect those ideas with the students’ own brewing decisions.

For practical work, students changed coffees and roast levels and moved from cone-shaped drippers to flat-bottom brewers. The aim was to understand the variables across different setups. Discussion, shared experience and open questions helped the group prepare for the practical and theory assessments that followed.

Browse the original Day 2 photographs below, showing the brewing practice and classroom conversations in Chitwan.