The science of water and coffee
Description
Over the next two episodes, we’re deep-diving into the fascinating science of how water quality can profoundly transform the flavour and character of your coffee.
In part one, we’re donning our lab coats to explore water chemistry and its impact on coffee. We'll speak with Maxwell Colonna-Dashwood, coffee entrepreneur and author, and Christopher H. Hendon, Associate Professor of Chemistry at the University of Oregon. Together, they co-authored the groundbreaking book Water for Coffee and are now working on its highly anticipated sequel, Water for Coffee 2.
In part two, we’ll turn to innovative solutions for coffee filtration with Maximillian Lundin from Bluewater and Sergio Barbarisi from BTW water+more.
Credits music: Wild Wind by PHILDEL in association with The Coffee Music Project and SEB Collective
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