November Pau Hana Tasting: Exploring Water and Coffee Chemistry
Why does Kona water taste so…?
Join us this month as we dive deeper into the science of coffee brewing! In November’s Pau Hana Tasting, we’ll taste a single Kona coffee and we’ll focus on how water composition transforms the cup.
We’ll taste six different brews of the same coffee, each made with a unique water profile. Three variations will feature increasing levels of hardness, highlighting how minerals like calcium and magnesium influence flavor clarity and body. The other three will explore shifts in pH, revealing how acidity levels affect brightness, balance, and mouthfeel.
This guided tasting will help you experience firsthand how something as simple as water can dramatically change your perception of a coffee’s flavor. Plus you’ll learn why Kona’s water systems show high variations in composition. Whether you’re a home brewer or a curious coffee enthusiast and especially if you’re a cafe owner, this is a chance to deepen your understanding of the chemistry behind your favorite cup.
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