BOOK: WATER FOR COFFEE

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Key Features

  • 140 Pages
  • Soft Cover
  • By Maxwell Colonna-Dashwood and Christopher Hendon

Notes

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. We aim to equip you with the tools to allow you to predict – with a given water – how a coffee will taste.