Water For Coffee

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. It affects the way we roast and the way we brew.

Why?

Chemistry (and a little bit of physics). This book explores the chemistry of water and the effect it has on coffee. Maxwell Colonna-Dashwood and Chemist, Christopher H. Hendon equip you with the tools to allow you to predict - with a given water - how a coffee will taste.

Product details:

Title: Water for Coffee
Author: Maxwell Dashwood, Christopher H. Hendon
Copyright: 2025
Published by: Maxwell Dashwood in Great Britain, 2025
ISBN: 978-1-3999-8044-9
Design & Editing: Ally Simpson (Typesetting and layout),