Water can greatly influence the required maintenance intervals and the longevity of your espresso machine. Just as important is the influence of the water on the sensory properties of your coffee beverage. Especially in diluted preparations such as cupped coffee or filter coffee. Depending on the particular extraction method and usage habits, there is more than one optimal water composition. This presentation will cover these basic aspects while keeping it as simple as possible. Finally, the latest research results from recent years will be presented, focusing on the sensory impact of different water compositions, including "designer waters".

Date: Thursday, June 22, 2023
Time: 10:30am - 11:30am EET

Location: Lecture Room 2

Presenter:

Marco Wellinger
Head of Coffee Extraction and Sensory, Coffee Excellence Center (ZHAW)

Dr. Marco Wellinger researches coffee at the Coffee Excellence Center at ZHAW (Switzerland). His focus is on disentangling the dynamics of coffee extraction and how to make understanding water more simple. He also performs sensory analysis and is certified as a Q Arabica and Q Robusta grader, SCA sensory professional and authorised SCA trainer (AST). He co-authored the SCA Water Quality and Freshness handbooks. His work with industry partners includes benchmark testing of espresso machines and household filter coffee systems. 2022 he was the main author and teacher of the extraction module in the online course CAS in Coffee Excellence.