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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Guests
Maxwell Colonna-Dashwood
Founder, Colonna Coffee
Maxwell Colonna-Dashwood is a three-time UK Barista Champion and the owner of Colonna Coffee, a UK specialty roastery and café brand founded in 2009. Colonna-Dashwood is also an author of The Coffee Directory, and co-author of Water for Coffee and is a board member for Project Waterfall and Peak Water.
Christopher H. Hendon
Associate Professor, University of Oregon
Christopher H. Hendon is an Associate Professor at the University of Oregon, specialising in computational materials chemistry and coffee science. Co-author of Water for Coffee, Christopher's research spans catalysis and CO2 reduction, alongside experimental studies on coffee production.
