Water is the foundation of coffee, but what if it could be optimized far beyond minerals and filtration?

In this episode, we sit down with Gary, the founder of Waved, a technology originally developed for the marine industry that is now being used in specialty coffee cafes, processing experiments at origin, and on the World Barista Championship stage.

Gary breaks down how ultra low frequency electromagnetic waves interact with water, why top competitors are experimenting with it, and what happens when this technology is applied to espresso, brewing water, milk, juice, and coffee processing.

We also talk openly about skepticism, limits, and why research and validation matter just as much as innovation.

This conversation explores how ideas from outside coffee are influencing flavor, texture, and shelf life, and what the future of coffee technology could look like from farm to cup.

Topics covered

• How Waved technology works in simple terms

• Why water matters more than most people think

• Use in cafes, competitions, and at origin

• Flavor, texture, and shelf life changes

• Skepticism, validation, and research

• The future of technology in coffee