A Matter of Concrete · Rotterdam
Water for Coffee by Maxwell Colonna-Dashwood and Christopher H. Hendon
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What A Matter of Concrete says about this coffee
Water for Coffee by Maxwell Colonna-Dashwood and Christopher H. Hendon explores how water chemistry affects coffee extraction, flavour, acidity, body and balance.
A key book for baristas, roasters and home brewers who want to understand one of the most important variables in brewing.
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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What the roaster says about where it came from
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What A Matter of Concrete says about itself
Recyclable packaging
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