Description

Water for coffee. This is the biggest area of quality control focus that we must always monitor and check to provide constantly excellent coffee. Learning about water can come from various sources and for many busy operators it is tempting to learn a couple things and use that knowledge forever vs continually learning and gaining just as thorough an understanding of water as you do with coffee. 

Thankfully we have a resource like the book Water for Coffee that has been created and is now in production of the 2nd edition! Today we talk with returning guest and co-author of Water for Coffee, Maxwell Dashwood!

We will cover:

• The background and evolution of the book "Water for Coffee"
• What has changed in the upcoming new edition
• "Built water" is great, but not always
• Water's role in affecting coffee flavor
• How mineral salts change coffee taste
• The case for natural water offering more complexity
• Why different waters are required for different methods of extraction 
• The need to open ourselves to the nuances vs dogma

Links:

Get the new book: Water For Coffee