Water for Coffee (2nd Edition)
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€45.00
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- France
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- United States · ✓ Yes, according to the roaster’s shop
Description
By Maxwell Dashwood
Book in English
Water can transform the character of a coffee. It can accentuate its acidity or remove it completely. It can increase or decrease its body and alter extraction. It affects roasting and brewing.
Why?
Through chemistry (and a little physics). This book explores the chemistry of water and its influence on coffee. Maxwell Colonna-Dashwood and chemist Christopher H. Hendon give you the tools to predict how a coffee will taste with a given water.
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