WATER & COFFEE LEVEL III by Dara Santana

FOCUS

Water & Coffee · Advanced represents the final level of the program: decision-making in context.

Here, the leap is not just in complexity, but in focus: moving from controlling variables to making intentional decisions. The same water does not mean the same thing in a coffee shop, at a roaster, or at home.

Over 3 days, participants learn to read coffee through water and to design decisions consistent with each scenario, integrating technical knowledge, sensory analysis, and operational reality.

Water ceases to be a parameter and becomes a tool that conditions how coffee is interpreted and what decisions are made.

It's not just about what water to use, but why to use it in each situation — and what that decision implies.

Day 1 — Understanding

• Fundamentals of Coffee Water 1
• Understanding what defines quality in specialty coffee from a

physical, chemical, and sensory perspective

• Water Cupping
• Sensory Evaluation 1: How does water affect coffee perception?

Day 2 — Analyze and Apply

• Fundamentals of Coffee Water 2
• Sensory Evaluation 2: QC in different contexts
• How analysis changes depending on the objective
• Water as a tool
• contexts
• Extraction adjustments
• How to modify results - roast, temperature, and grind.
• Case Study 1
• Analyze and apply in pairs

Day 3 — Design

Coffee Shop

• Service vs. Quality
• Real limitations
• Consistency

Roaster / Importer

• QC and evaluation
• Water-roast relationship
• What came first: the water or the roast?

Home Barista

• Simplification
• Personalization
• Recipe building

Case Study: Final evaluation

WHAT WILL YOU LEARN?

-Analyze how water conditions the interpretation of coffee in different contexts

-Design water profiles based on sensory and operational objectives

-Interpret coffee through water: how what we perceive changes and why

-Make consistent decisions according to the environment (coffee shop, roastery, or home)

-Understand the implications of each decision: impact on extraction, service, and the resulting cup

Location:

The course takes place in Madrid, at Hola Coffee Academy Link en Maps).  We place great importance on quality and personalized attention in our training, which is why the maximum number of participants is 8 people.

TERMS AND CONDITIONS

* Course prices reflect the following: The quality of training received, based on years of experience in the coffee and education sectors. Class preparation. The quality of equipment and materials used, as well as consumables. Very small group sizes. Ongoing professional development for instructors through courses, conferences, forums, etc.** Cancellation Policy: When you purchase a place on a course, you will receive a confirmation email, and we will begin preparing the class. The number of places available to the public will be reduced by the same number as your reservation, and if the course is full, it will no longer be available for purchase. While we understand unforeseen circumstances such as illness or accidents, our refund policy will reflect the costs incurred in preparing the class and the fact that the place was not available to another buyer. A full refund will be issued if the course is canceled at least 21 days before it begins. The student may also be offered an alternative date if they prefer it to a refund. A 50% cancellation fee will be charged if the course is canceled or changed between 21 days and 48 hours before it is scheduled to take place. In this case, a voucher for 50% off the next course will be issued, but the purchase must be made again. No refund will be given, nor will an alternative date be offered, if the student does not attend the course or cancels with less than 48 hours' notice. In the event of only one confirmed participant, the company reserves the right to cancel the course and offer a refund or alternative date.