WATER FOR COFFEE
Douban
Maxwell Colonna-Dashwood / Christopher H. Hendon
Sinossi
This book explores the chemistry of water and the effect it has on coffee. We aim to equip you with the tools to allow you to predict - with a given water - how a coffee will taste.
contents
1. Chemistry from the beginning
2. The physics of water
3. The chemistry of water
4. Methods of quantifying dissolved mineral content
5. Water filtration units
6. Mineralisation of water
7. A new way of looking at water
8. Something in the water
9. The coffee industry today
10. The 'best' water specification
11. Working with what nature gives us
12. Roasting to water
13. Case studies
14. Today, tomorrow and the distant future
15. Notes