On the podcast this week, we’re diving into the world of water for coffee and unpacking its impact on café operations. 

What kind of water makes for an excellent espresso and for well-running machines? How should coffee operators embed water management systems into their day-to-day operations?

To help answer these questions and understand the science of water a little deeper we’re speaking with Samantha Scoles, Head of Beverage at BRITA Professional UK, Dr. Marco Wellinger, research associate at the Zurich University of Applied Sciences, and two coffee shop operators, Jon Whyte of Bean Coffee, and Mike Logue of Redemption Roasters.

To go even deeper into coffee science you can enrol in the online course to receive a Certificate of Advanced Studies in Coffee Excellence at Zurich University of Applied Sciences

Credits Music: Coffee Bean by Zaniah Harris, winner of the Coffee Music Project 2021

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