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.
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.