Water for Coffee by Maxwell Colonna-Dashwood and Christopher H. Hendon
€45.4€49.5
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Water for Coffee is one of the most important modern books on coffee brewing, written by Maxwell Colonna-Dashwood and chemist Christopher H. Hendon.
The book looks at something that is often treated as secondary, but has a direct effect on almost every part of coffee: water. Its chemistry can change extraction, acidity, texture, body and the way flavour is perceived in the cup. It can make a coffee feel bright and structured, or flat and muted.
Rather than treating water as a vague brewing variable, Water for Coffee explains the science behind it in a practical way. It gives baristas, roasters and serious home brewers a better understanding of how minerals, hardness and alkalinity influence the final result.
For anyone working with high-end coffee, this is not a side subject. It is part of the foundation.
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