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, predicting - with a given water - how a coffee will taste.

Water is the main component in all coffee we drink, so the more we know about it and how it affects the quality of our cup the better.

Publication from Maxwell Colonna-Dashwood and Christopher H. Hendon

UK edition, paperback, 139 pages

Printed in the UK by Ripe Digital Print