The Water Sensory
Institute

The Water Sensory Institute brings together chemistry, sensory science, and evaluated tasting practice to advance how water is understood, described, and assessed. The Institute’s mission is to bridge spring, purified, and municipal waters by examining their sensory and mineral characteristics through structured, evidence-based evaluation.

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For thousands of years, people have recognized that not all waters taste alike. Some refresh, some linger, and some reflect the geology and processes behind them. Modern treatment and purification have transformed how water is produced and distributed, but they have not removed the underlying sensory signals that shape perception, quality, and identity. Taste remains a critical indicator of balance, composition, and origin when evaluated with the right tools and language.

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Founder and Professional Background

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The Water Sensory Institute was founded by Tim Coyne, author of The Water Flavor Wheel: A Framework for Describing Water Through Character and Deviation, a published preprint that introduces a neutral sensory structure for describing water independently of preference. His work focuses on formalizing sensory language for water in a way that aligns with chemistry, treatment practice, and blind evaluation environments.

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Coyne’s professional work spans water treatment, sensory analysis, and standards-adjacent activity across bottled, municipal, and professional tasting contexts. His methodology emphasizes repeatable observation, mineral-driven flavor attribution, and the clear separation of inherent water character from deviations introduced by treatment, storage, or distribution.

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Professional methodology is informed by participation in AWWA, NSF joint committees, the Fine Water Society, and international water sensory competitions, positioning the Institute at the intersection of technical standards and evaluated sensory practice.

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What We Do

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The Water Sensory Institute provides professional training, consulting, and analytical resources to support rigorous water evaluation across industries. Areas of work include:

• Scientific water flavor profiling and sensory framework development

• Expert-led tasting events and certification programs

• Sensory and advisory consultation for bottled water brands, municipalities, and hospitality professionals

Experience includes confidential sensory and advisory work with independent bottled water companies, municipalities, and hospitality professionals.

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Whether you are a water professional, sensory scientist, water sommelier, or someone seeking a deeper understanding of water through structure rather than preference, the Water Sensory Institute serves as a hub for credible methodology, shared language, and professional dialogue.

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If you are developing a project, event, or training program and would like expert guidance, we invite you to connect with us.