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We don't sell a lot of books, but we like this one. It looks at how great a contributor water is to the taste of coffee - a pretty important element.
If you like the process and science behind coffee, then this is a seriously good read.
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 can affect the way we roast and the way we brew.
Chemistry (and a little bit of physics). This book explores the chemistry of water and the effect it has on coffee. We aim to equip you with the tools to allow you to predict - with a given water - how a coffee will taste.
This book is written by Maxwell Colonna-Dashwood (@colonna_smalls / Colonna & Smalls) and Christopher H. Hendon (@chhendon / computational chemist) Maxwell is a coffee guy with an interest in science and Chris is a science guy with an interest in coffee.
This book was born from a collaboration between the two, along with the help, support and ideas of many others.