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a long history in coffee cultivation and trade
one of the most prized varieties in competitions and in the high-end coffee market
Mario Mejía is redefining what it means to be a specialty coffee producer
with regular turning to
Water for Coffee (2nd Edition) espresso a long history in coffeeWater 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. 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. Maxwell Colonna Dashwood and Chemist, Christopher H. Hendon equip you with the tools to allow you to predict with a given water
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