Water for Coffee (2nd Edition) var_Kurume/Wolisho from chrysanthemum kneading to the

from chrysanthemum kneading to the final gloss firing

producing a rich

This specific selection underwent a precise 42–46 hour fermentation before being dried on parabolic beds for 12 days

Generous capacity

Whether you're a seasoned professional or an aspiring home barista

Water for Coffee (2nd Edition) var_Kurume/Wolisho from chrysanthemum kneading to theDescription 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