About the Seminar
Water: The relationship between water chemistry and coffee flavour.
This is a unique opportunity to join us for a side-by-side tasting of coffees brewed with different waters, and to learn about how water chemistry alters flavours in the cup. Maxwell has collaborated with Christopher Hendon at the University of Bath for a research paper on how and why dissolved minerals affect extraction and flavour. The session will start with a tasting of the same coffee, brewed the same way, using water with different mineral content, to show the differences this can make. Following the tasting, Maxwell will explain how water chemistry affects both extraction % and the sensory qualities of the brew, followed by a Q&A.
About Maxwell Colonna-Dashwood
An epiphany experience with coffee a decade ago in Melbourne Australia transformed coffee for Maxwell. Coffee went from being a dull bitter stimulant to being a complex culinary product. It quickly became his passion, giving up his vocation as a portrait artist and pouring all of his energies into exploring coffee, learning about it and trying to understand this amazing beverage, everything it has to offer and what it means to people.
150 Tyrwhitt Rd,
The Cupping Room, Level 2