WATER
How do you make the most of the main ingredient in any coffee: water? Originally created together with our friends at Proud Mary’s Coffee, this unique professional development opportunity blends practical experience with the latest scientific know-how.
DURING THIS WORKSHOP WE WILL:
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Explore how water dissolves coffee solids during extraction on a molecular level.
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Discover how minerals in water affect coffee taste.
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Understand and use the right minerals to create your brew water.
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Design your own recipe by calculating the correct amounts of each ingredient.
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Take home stock solutions you make on the day, so that you can experiment more later.
This 4-hour workshop is a blend of theory and practical activities for you to try, test and clarify. Each learner will also receive valuable resources, goodies and stock solutions for further practicing at home.
Groups or individuals welcome. We work around your schedule – contact us to book in a time that suits you best!
POPULAR SCIENCE & CORPORATE
A fun, hands-on team building activity for companies or other general audiences – for all coffee lovers, no previous knowledge necessary! Learn about how coffee gets from its origin to your corner café, and the science behind a great cup. Brew, taste and take your coffee snobbery to the next level!
SCHOOLS
Coffee brewing relies on scientific principles that link directly into the Victorian curriculum.
From the chemistry of caramelisation, to water as an universal solvent, there is a wealth of science to discuss, keeping students engaged and curious to discover more!
