Water for Coffee is a revolutionary guide that reveals one of the most important but often overlooked components of coffee preparation—water. Maxwell Colonna-Dashwood, multiple British barista champion, and chemist Christopher H. Hendon have joined forces to explain how the chemical composition of water fundamentally affects the taste of the final cup.
Water can completely transform the character of coffee. It can highlight its bright acidity or completely suppress it. It affects the body of the coffee, the efficiency of extraction, and changes the way we should approach coffee during roasting and preparation. Without understanding water, you will never fully master the potential of your beans.
In this expanded and updated second edition, the authors use the principles of chemistry and physics to provide you with practical tools. You will learn how to predict how a particular coffee will taste in combination with your water and how to adjust the water to achieve the best results.