This book is available for purchase and pickup from our coffee machine showroom at 21 Lorong Kilat #01-07. Please make an appointment for purchase.
Water can transform the character of a coffee
It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, and alter extraction. It affects the way we roast and the way we brew.
Explore the chemistry of water and its effect on coffee
Maxwell Colonna-Dashwood and chemist Christopher H. Hendon equip you with the tools to predict how a given water will influence the taste of your coffee. Understand the science behind water chemistry and physics to elevate your brewing and roasting practices. Learn how mineral content, pH levels, and water chemistry directly impact extraction, flavour development, and the roasting process itself.
Perfect for coffee enthusiasts, baristas, and roasters seeking to master the science behind every cup.
Buy it for yourself or gift it to that home barista that is always making you free coffee
Water for Coffee, 2nd Edition by Maxwell Dashwood and Christopher H. Hendon
