Water for Coffee

Book • 2015

Water for Coffee delves into the intricate relationship between water quality and coffee flavor.

The book explores the chemistry of water, highlighting how different minerals and impurities affect extraction and taste.

It provides practical guidance for coffee professionals and enthusiasts on how to assess and improve water quality for optimal brewing.

The authors combine scientific knowledge with real-world experience to offer a comprehensive understanding of this often-overlooked aspect of coffee making.

The book's impact has been significant, leading to innovations in water filtration and mineral adjustments for coffee brewing.

Mentioned by

Chris O'Brien

Chris Hendon

Maxwell Colonna-Dashwood

Mentioned in 3 episodes

Referenced as a resource for those wanting to go deeper into water chemistry.

13 snips

Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water

Mentioned as a resource for those wanting to go deeper into water chemistry.

Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters

Mentioned by

Chris Hendon

as one of his publications related to coffee science.

Chris Hendon and Robin Bumbaugh Give a Lesson on Grinding and Electrochemistry

Mentioned as a book co-written by Christopher Hendon and Maxwell Colonna-Dashwood that replaced the concept of TDS with total hardness and alkalinity.

How specialty coffee woke up to water’s role in flavour

Mentioned by