Brewing Professional in Chitwan, Day 1: Water and Flavour

Brewing Professional began at Coffee O’Clock Barista Training Center in Chitwan with water. Trainers, educators and coffee professionals explored TDS, alkalinity and hardness as part of their work on brewing.

The class compared water design and mineral balance through tasting, connecting the measurements with the flavour of the finished coffee. The photographs show participants preparing brews and discussing their observations together.

This first-day recap introduces the learning that continued into extraction comparisons on Day 2. The original album is linked below so readers can see the classroom activity and the people involved.