Chris Hendon has set out to help a British barista, Maxwell Colonna-Dashwood, win the title of world’s best barista, and he says the secret to success lies in using the perfect water.
Writing for the Royal Society of Chemistry, the University of Bath computational chemist says the challenge was a natural one for him considering that “brewing coffee might be the most practiced chemical extraction in the world.”
Now, there is no shortage of expert opinions on making the perfect cup of coffee, including a few that attempt to break down the process scientifically.
And Hendon doesn’t discount the more obvious factors in making an outstanding cup of coffee: bean origin, roast, the size of grindings and so forth. But when it comes to the variable of water, he writes:
“This variable is less obvious, but it is clear that the chemical composition of water plays a very important role.” Specifically, different types of water bring out different flavors from the coffee bean — sometimes good andRead More »from Chemist says creating the perfect cup of coffee is all about the water