SCA Brewing Intermediate in Manila: Understanding Water for Coffee

Water was the focus of our SCA Brewing Skills Intermediate session in Manila on 16 July. Participants explored hardness, alkalinity, mineral composition, TDS, pH and water-quality measurements alongside practical brewing comparisons.

The group brewed and tasted coffee made with different water profiles, observing how the results changed. Recipe adjustments and sensory discussion helped connect the measurements with aroma, acidity, sweetness, body and balance in the cup.

The experiments encouraged students to look beyond beans and equipment when analysing a brew. Water became another variable to understand and work with when developing a consistent recipe.

Thank you to the participants for their questions and experiments, and to Dave and Jose for their hospitality throughout the Manila programme. The original album records the practical work and discussions from this water-focused day.