Water for Coffee (2nd Edition) var_Kurume/Wolisho Max Pressure: 20 bar

Max Pressure: 20 bar

Tasting Notes: Vivid Fruity Acidity

Mustefa Abakeno produced this 74110 and 74112 lot at the Beshasha station in Jimma

Generous capacity

from chrysanthemum kneading to the final gloss firing

Water for Coffee (2nd Edition) var_Kurume/Wolisho Max Pressure: 20 barDescription 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