Water for Coffee, 2nd Edition by Maxwell Dashwood and Christopher H. Hendon

**Currently taking pre-orders only. Orders will ship during the first half of January**

Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, and alter extraction. It affects the way we roast and the way we brew.

Why?

Chemistry, and a little bit of physics. This book explores the chemistry of water and the effect it has on coffee. Maxwell Colonna-Dashwood and Christopher H. Hendon, chemist, equip you with the tools to allow you to predict - with a given water - how a coffee will taste.