WORK SHOP | Water & Sensory Workshop (Basics)

Basic Water Chemistry & Sensory Workshop
Water & Sensory Workshop (Basics)

We are pleased to host a workshop themed around "water," an essential element in coffee brewing, featuring Kensei Shimizu of KOFFEE MAMEYA Kakeru, the runner-up of last year’s Japan Siphonist Championship 2025.

Water greatly influences the flavor of coffee. While it is familiar, its mechanics are often overlooked.
Mr. Shimizu will provide an easy-to-understand explanation of the basics of chemistry, including the properties of water molecules and the role of ions in extraction and sensory perception.

On the day of the event, we will deepen our understanding through both theory and practice, combining lectures and tastings with a focus on themes such as:
・What exactly is "water"?
・How should we consider and adjust water in relation to roasting and extraction?

This workshop is recommended not only for those who want to learn about water, but also for those looking to deepen their approach to extraction and flavor development. We look forward to your participation.

When I attended Mr. Shimizu’s inaugural seminar held in Nagoya in May 2024, two years ago, I gained significant insights and a new perspective on "water," which I had previously overlooked despite its familiarity.

I am truly delighted to be able to host this highly popular seminar at Shikishima.

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Event Details

Date: Monday, August 10, 2026
　　　10:00-17:00 (includes lunch break)
Location: SHIKISHIMA COFFEE COUNTER (at our Shin-Maebashi store)
Fee: ¥22,000 (payment in cash only on the day of the event)
Capacity: Approx. 15 people
What to bring: Writing utensils, cupping spoon, spittoon (if you have one)
Registration: Please send a DM via Instagram including the following information:
https://www.instagram.com/shikishima.coffee/
　　　① Intention to participate ② Full name ③ Phone number (for emergency contact)