Category: 書籍與周邊商品
水能改變咖啡的風味特性。它可以凸顯咖啡的酸度，或完全抹去酸味；可以增加或減少醇厚度，改變萃取效果。它影響我們烘焙與沖煮的方式。
為什麼？
化學（加上一點物理學）。本書探討水的化學性質及其對咖啡的影響。麥斯威爾·科隆納-達許伍德與化學家克里斯多福·H·亨登為您提供一套工具，讓您能根據特定水質預測咖啡的風味。
商品詳情：
書名：Water for Coffee
作者：麥斯威爾·達許伍德、克里斯多福·H·亨登
版權：2025
出版者：麥斯威爾·達許伍德（英國，2025）
ISBN：978-1-3999-8044-9
設計與編輯：艾莉·辛普森（排版與版面設計）
I always assumed water was just water until this book broke down how mineral content shifts a brew’s acidity and body—now I’m measuring and adjusting my tap supply before every pour. The section on roasting’s interaction with water chemistry alone was worth the price.
The section on how water hardness alters extraction finally made my inconsistent pour-overs click into place. I tested the acidity adjustments with my usual beans the next morning and the difference was immediate, not subtle. This is the rare coffee book that actually changes how you brew.
I read this cover to cover in one sitting, and the section on how water can either amplify or completely erase a coffee’s acidity made me rethink every brew I’ve made. The way it breaks down extraction and body with such clear examples actually changed how I adjust my pour-over. Really glad I grabbe
