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WATER FOR COFFEE (2nd Edition) by Maxwell Dashwood and Christopher H. Hendon
Water for Coffee is a definitive exploration of the most fundamental ingredient in every cup. This collaboration between a computational chemist and a three-time UK Barista Champion bridges the gap between rigorous laboratory science and the daily craft of the coffee bar, offering a clear and comprehensive guide to brewing chemistry.
What is Inside:
Extraction Physics: Insights into how magnesium and calcium ions actively pull flavor from coffee grounds.
Water Chemistry: A deep dive into alkalinity, buffer capacity, and their impact on perceived acidity.
Practical Recipes: Actionable mineral concentrates for consistent brewing results across different locations.
Treatment Systems: Guidance on navigating filtration technology to protect equipment and enhance taste.
The Science of Craft
Dr. Christopher H. Hendon and Maxwell Colonna-Dashwood bring together years of research and professional competition experience. The book documents the real-world challenges of water quality, providing honest reflections and technical solutions that transform water from a neutral medium into a precision tool for flavor.
Whether you are a professional roaster or a dedicated enthusiast, this work provides the necessary framework to master the chemistry of your brew.
