Book- Water for Coffee
Water for Coffee by Maxwell Colonna-Dashwood & Christopher Hendon
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 much more. It affects the way we roast and the way we brew.
Chemistry( and a little bit of physics). This book explores the chemistry of water and the effect it has on coffee. Aiming to equip you with the tools to allow you to predict - with a given water - how a coffee will taste.