Coffee Water Chemistry with David Savory: Alumni Back in the Classroom

Our alumni returned to the classroom at MunMun Srinakarin, Bangkok, for Coffee Water Chemistry with David Savory. The workshop explored a question that matters every time we brew: how do the minerals in our water change the coffee we taste?

David introduced brewing-water chemistry through Magic Potion water recipes and practical sensory experiments. Mixing different waters gave learners a way to connect the chemistry with changes in aroma, flavour and mouthfeel.

The cupping exercises compared light, medium and dark roasts using different water mixtures. Tasting those combinations helped make the role of water easier to understand, with ideas learners could take back to their own brewing.

Thank you to the alumni who joined us to experiment, taste and keep learning together. Browse the original workshop photographs below.

The original source post is preserved below.