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Maxwell Dashwood & Christopher H. Hendon

Water for Coffee (2nd Edition)

Name: Water for Coffee (2nd Edition)
Brand: Maxwell Dashwood & Christopher H. Hendon
SKU: BK-WFC2
Price: 79.00 CAD
Availability: InStock
Rating: 4.75 (4 reviews)

BK-WFC2

$79.00 CAD

$79.00 CAD ~~$0.00~~

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.

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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.

5 stars: 3 (75%)
4 stars: 1 (25%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

It’s an interesting read if you’re into chemistry and nerding out.

My main takeaway was learning that my espresso shots tasted sour because I was using the same “designer” water I use for pour over and it was too soft. There’s some detailed steps on how to do proper titrations to make your own mineral concentrates and water, which I’m sure I’ll revisit someday.

Overall, I’m glad to have read it but at the same time, a lot of this same information is easily accessible online.

Very cool that Phil & Sebastian get a shout out in this book :)

The Gold Standard for Precision Water

Water for Coffee (2nd Edition) is the definitive technical guide for any brewer looking to master the chemistry behind extraction, offering deep, actionable insights into how specific mineral balances transform flavor profiles.

Water = Yumtown

Water makes up majority of any type of coffee extraction. This is an essential book to get an understanding of water and what it takes for you to bring it to the next level of tasty town.

Been waiting for this second edition to come out

Been waiting for this second edition to come out for a while now and it's finally here! This book is loaded with information and anybody can learn from this book.

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