32:I[53470,["352","static/chunks/352-ba816f05f954c085.js","4166","static/chunks/4166-8ca60d5be3e3329a.js","6874","static/chunks/6874-98a7f8268e192452.js","5784","static/chunks/5784-415ddf12556d8261.js","4206","static/chunks/4206-b6d7c8d4c5f31f25.js","3063","static/chunks/3063-7cbe9e548a8d185f.js","6164","static/chunks/6164-e17a771cf2d83f17.js","253","static/chunks/253-da62e547742b6bee.js","1215","static/chunks/1215-07120a8c77b23d78.js","5607","static/chunks/5607-9fccc14341fbf147.js","9164","static/chunks/9164-5de9886fbddf12ff.js","6108","static/chunks/6108-0a959f3635dddfa2.js","41","static/chunks/41-6b02561552c3172c.js","3470","static/chunks/3470-9b175bcaf2c43bd8.js","4573","static/chunks/4573-6e72213fecf02a23.js","3357","static/chunks/app/(storefront)/(main)/categories/%5B...category%5D/page-3d6d18afed18e3c4.js"],"default"] 33:T4ea,

Description
Specs
Method

A DEEP DIVE INTO THE CHEMISTRY AND PHYSICS OF BREWING WATER

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 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. Three-time winner of the UK Barista Championships, Maxwell Dashwood and Chemist, Christopher H. Hendon equip you with the tools to allow you to predict - with a given water - how a coffee will taste.
- Second Edition
- Authors: Maxwell Dashwood and Christopher H. Hendon
- 156 pages
- Hardcover
- ISBN-13: 978-1-3999-8044-9
- Copyright: 2025
- Published by: Maxwell Dashwood in Great Britain, 2025
- Design & Editing: Ally Simpson (Typesetting and layout)
Read for knowledge, pleasure or both.

Dashwood Enterprises