Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, change 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 Colonn
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MIRIAM ALEJANDRA · June 29, 2026
Very excited to receive this book that I’ve wanted for years. Prompt shipping and delivery.