Water For Coffee

by Maxwell Colonna Dashwood, Christopher H Hendon

Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, change extraction and much more. It affects the way we roast and the way we brew. This book explores the chemistry of water and the effect it has on coffee. We aim to equip you with the tools to allow you to predict- with a given water- how a coffee will taste.

Genres: Science

140 pages, Paperback

Published August 23, 2015

Reviews

[Drew · Rating 4 out of 5]

Interesting for any coffee professional, but the dry, academic nature of the book makes it a bit of a slog.

[Juliet · Rating 3 out of 5]

Potential.

[Jordan J. Andlovec · Rating 3 out of 5]

This really is the only book out there that deals in depth with this subject, but due to the scientific jargon it can be a hard one for coffee industry people to access and understand. Here's to hoping for a good editor to take up a second edition!