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Facts that you always wanted
to know about water

Darren Meachem 🇦🇺

Darren Meachem, Water Sommelier from Australia

Main job: Coffee Trader / Water Sommelier

Origin: Australia

Academy: Fine Water Academy

Water Sommelier since: 2022

Website: -

Instagram: darren_meachem

LinkedIn: Darren Meachem


What inspired you to become a Water Sommelier?

Always chasing the flavor of and learning to why things were tasting different.

Within my coffee role, water plays a vital role in the outcome of the flavor aroma and overall experience of coffee.

I always looking to get an edge and learn more about water, this was a rabbit hole that really connected with my coffee career and as a firmer Chef it is really valuable to connect the industries with water.

What is your superpower?

No one has a superpower. It's all attitude and the willingness to learn and from everyone we meet. Yes. I can taste different waters, understand why they are different, these superpowers are trained and needs focus . It's like coffee tasting. A chef preparing a meal. It's all years of experience and effort. Not one superpower that was gifted to me.

Can you share a memorable experience you've had as a Water Sommelier?

Water tasting classes are always very popular and interactive.

These are always exciting. And when students drink water for the 1 st time and get blown away but just how much they didn't know.

I love opening the eyes of people.

Still or Sparkling?


Low or high TDS?


Salty or sweet?


What is your favorite water and why?

No favorite, I drink 6 or 7 different types everyday, based on what I'm eating, what activities I am doing. Or what I want to achieve. The 1st water that totally opened eyes was the Icelandic . There are still many I haven't experienced. I'm sure there will be more amazing waters.

Please finish the sentence: Water for me is...

what balances the daily life, between health, experiences and challenges.

What do you believe is the future of the Water Sommelier profession?

Education is the role of a water sommelier, without education it's just another glorified bartender.

Training sessions, water menus for cafes and restaurants with this is the internal development of the service staff, the chefs and baristas.

Education is the key to opening the industry.

How do you think valuing water contributes to a more sustainable future?

It's really about the personal health. Us we are healthy the thee is less impact on the medical systems around the works.

The sustainable future that's connected to water is only successful in a personal level. We are healthy have more opportunities to do things, therefore this will slowly improve the economic development , reduce the demand for processed foods and drinks.

What else would you like to share with the community?

Understand what we drink. We all know that what in a bubble tea, soft drink or how the coffee was processed. But have little understanding about the most important beverage in the world.

Darren, thank you for the interview!

Best regards

Timo Bausch

Certified Water Sommelier


You are also a Certified Water Sommelier and would like to introduce yourself to the community? Then write me a short e-mail with the keyword "SOMMUNITY" to


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