LONDON – The SCAE UK Education Coordinators have invited Maxwell Colonna-Dashwood, three time & current UK Barista Champion, to speak at the International Coffee Organisation on Thursday 12th March.
Maxwell will give a tasting on the effects of minerals in water on extraction and flavour in the cup – a hugely important and often overlooked part of coffee brewing.
This is a unique opportunity to experience a side-by-side tasting of coffees brewed with different waters, and to learn how and why water chemistry alters flavours in the cup.
Maxwell revealed the results of his co-published research paper during his winning performance at the 2014 UKBC.
This work is a collaboration with Christopher Hendon from the University of Bath; on how and why dissolved minerals affect extraction and flavour.
The evening 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.
Accompanying Maxwell’s talk will be a short presentation from Ronny Billemon from Pentair who has contributed the scientific research and support for the SCAE Coffee Diploma System’s Professional Brewing Module.
This will be a fantastic compliment to Maxwell’s reseach.
Following the Q&A there will be a opportunity to newtwork and enjoy some snacks and beverages (alcoholic & non-alcoholic).
Maxwell is the owner of the award-winning Colonna and Smalls coffee shop in Bath, and the new coffee and craft beer venue, Colonna and Hunter.
Doors will open at 6:30pm, with the tasting to start around 7pm. Tickets cost £15.
