The science of water and coffee

5THWAVE - The Business of Coffee and Hospitality

Вміст надано Hannah Heath and World Coffee Portal. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Hannah Heath and World Coffee Portal або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

3M ago 32:15

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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 BWT water+more.

Credits music: Wild Wind by PHILDEL in association with The Coffee Music Project and SEB Collective

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