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Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, change extraction and much more. It affects the way we roast and the way we brew. 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.
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Water for Coffee, Maxwell Colonna Dashwood, Christopher H. Hendon
- Lingua
- Pubblicato
- 2015
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