Book "Water for Coffee" — Maxwell Colonna-Dashwood & Christopher H. Hendon

Water for Coffee — Maxwell Colonna-Dashwood & Christopher H. Hendon

Water makes up 98% of a cup of coffee — and yet it is the most overlooked element. Water for Coffee, co-written by Maxwell Colonna-Dashwood (UK Barista Champion) and Christopher H. Hendon (chemist, University of Oregon), is the reference work on the chemistry of water for coffee.

Topics covered

• Understanding water hardness (calcium, magnesium, bicarbonates)
• How water influences the extraction of aromatic compounds
• Coffee water recipes (DIY formulations)
• Filters, RO systems, softeners
• Water and espresso machine maintenance
• Different standards (SCA, norms)

For whom

• Professional baristas looking to push precision
• Home baristas (especially in Switzerland where tap water varies considerably between cantons)
• Roasters and coffee trainers
• Anyone who wonders why their coffee tastes different on holiday

Details

• Authors: Maxwell Colonna-Dashwood & Christopher H. Hendon
• Language: English
• Format: Paperback

Swiss Tip

Tap water varies greatly between cantons: very hard in Geneva and Lausanne, softer in Zurich. Understanding your water is the key to a successful coffee.

Fast delivery in Switzerland

Shipped from Geneva within 24–48 working hours.

About My Little Cup Switzerland

Selection of technical reference books on specialty coffee.