{"product_id":"the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copy","title":"Book \"Water for Coffee\" — Maxwell Colonna-Dashwood \u0026 Christopher H. Hendon","description":"\u003ch2\u003eWater for Coffee — Maxwell Colonna-Dashwood \u0026amp; Christopher H. Hendon\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWater makes up 98% of a cup of coffee\u003c\/strong\u003e — and yet it is the most overlooked element. \u003cstrong\u003eWater for Coffee\u003c\/strong\u003e, co-written by \u003cstrong\u003eMaxwell Colonna-Dashwood\u003c\/strong\u003e (UK Barista Champion) and \u003cstrong\u003eChristopher H. Hendon\u003c\/strong\u003e (chemist, University of Oregon), is the reference work on the \u003cstrong\u003echemistry of water for coffee\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eTopics covered\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eUnderstanding water hardness (calcium, magnesium, bicarbonates)\u003c\/li\u003e\n\n\u003cli\u003eHow water influences the extraction of aromatic compounds\u003c\/li\u003e\n\n\u003cli\u003eCoffee water recipes (DIY formulations)\u003c\/li\u003e\n\n\u003cli\u003eFilters, RO systems, softeners\u003c\/li\u003e\n\n\u003cli\u003eWater and espresso machine maintenance\u003c\/li\u003e\n\n\u003cli\u003eDifferent standards (SCA, norms)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eFor whom\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eProfessional baristas looking to push precision\u003c\/li\u003e\n\n\u003cli\u003eHome baristas (especially in Switzerland where tap water varies considerably between cantons)\u003c\/li\u003e\n\n\u003cli\u003eRoasters and coffee trainers\u003c\/li\u003e\n\n\u003cli\u003eAnyone who wonders why their coffee tastes different on holiday\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAuthors:\u003c\/strong\u003e Maxwell Colonna-Dashwood \u0026amp; Christopher H. Hendon\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e English\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eSwiss Tip\u003c\/h3\u003e\u003cp\u003eTap water varies greatly between cantons: very hard in Geneva and Lausanne, softer in Zurich. Understanding your water is the key to a successful coffee.\u003c\/p\u003e\u003ch3\u003eFast delivery in Switzerland\u003c\/h3\u003e\u003cp\u003eShipped from \u003cstrong\u003eGeneva\u003c\/strong\u003e within 24–48 working hours.\u003c\/p\u003e\u003ch3\u003eAbout My Little Cup Switzerland\u003c\/h3\u003e\u003cp\u003eSelection of technical reference books on specialty coffee.\u003c\/p\u003e","brand":"My Little Cup Switzerland","offers":[{"title":"Default Title","offer_id":57551637905789,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/9809\/9953\/files\/IMG_3159_c59bafd5-4e4e-4f11-ac5e-f5bd8e963d0b.jpg?v=1765456078","url":"https:\/\/www.mylittlecup.ch\/en\/products\/the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copy","provider":"My Little Cup Switzerland","version":"1.0","type":"link"}