Keys To The Shop : Equipping Coffee Shop Leaders 572 : Understanding Water For Coffee w/ Maxwell Dashwood
Nov 18, 2025
Maxwell Dashwood, a three-time UK Barista Champion and co-author of *Water for Coffee*, shares his expertise on a critical yet often overlooked aspect of coffee quality—water. He discusses the evolution of his book and highlights the differences between natural and built waters, emphasizing how mineral composition affects flavor. Maxwell also tackles practical strategies for cafes regarding water standards and the importance of continuous learning. From espresso to filter coffee, he reveals how water choice influences taste, advocating for a thoughtful approach to customer preferences.
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Discovery Of Water As A Hidden Variable
- Maxwell found a coffee that tasted different in his shop than at the roastery despite similar recipes and equipment.
- That discrepancy led him to investigate water composition with Christopher Hendon and publish early research.
Don't Overgeneralize Narrow Science
- Single scientific papers answer narrow questions and can mislead if overgeneralized.
- Maxwell wrote Water for Coffee to provide broader context and avoid misleading conclusions.
Use Built Waters As A Tool, Not A Rule
- Treat mineral-salt 'made' waters as a tool, not the universal solution.
- Try made water for demo and experimentation but test limits before adopting it in cafes.
