The speakers for this symposium are: Dr. Steffen Schwarz from CoffeeConsulate and Marcel Schauss from Brita Day 1 Water chemistry in theory and practice Theoretical water training courses on sensory analysis and machine protection What is contained in water and how does this affect coffee machines and the taste of coffee? Water analysis and tasting of your own and provided waters. Day 2 Water sensory training (buffer effects of lime in theory and practice) Introduction to acids that can occur in coffee – Practical effects of buffering in practice (3 waters)Acid tasting with different waters (Tasting of different fruit acids with different waters)Effect on coffee taste (different extraction methods/gravity vs. pressure) also with 3 different waters Day 3 Coffee with a difference – caffeinated alternative beverages and their preparation Cascara/coffee leaf tea & cold brew (presentation of study results from Coffee Consulate) Influence of water minerals and temperature / preparation and tasting