Water for Coffee by Dashwood and Hendon

Tasting notes

Water can transform the character of a coffee. It can accentuate its acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., or wipe it out entirely. It can increase or decrease bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., 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 ta