Water for Coffee (2nd Edition)
By Maxwell Colonna-Dashwood & Christopher H. Hendon

Water is the most overlooked ingredient in coffee—yet it has the power to completely transform what ends up in your cup. Water for Coffee reveals how the chemistry of water influences every stage of brewing, from extraction to flavour balance.

This updated edition dives into the science behind water composition, explaining how minerals, alkalinity, and hardness interact with coffee to shape acidity, body, and clarity. Whether you’re a barista, roaster, or serious home brewer, the book equips you with practical tools to understand—and predict—how different water profiles will affect taste.

Through a blend of chemistry, physics, and real-world application, the authors demystify water and show how to optimise it for better coffee. You’ll learn how to fine-tune your water to highlight brightness, enhance mouthfeel, and improve consistency across brews.

About the Authors

Maxwell Colonna-Dashwood is an award-winning barista, coffee consultant, and co-owner of Colonna Coffee in the UK. Known for his precision-driven approach and commitment to innovation, Maxwell placed 5th in the World Barista Championship and has been at the forefront of advancing brewing techniques and coffee quality worldwide.

Christopher H. Hendon is a computational chemist and Associate Professor at the University of Oregon, specialising in the chemistry of materials and coffee. His research focuses on understanding how molecular interactions influence coffee extraction, bringing scientific clarity to the craft of brewing.

Together, Maxwell and Christopher combine practical expertise with scientific insight to bridge the gap between theory and application—helping coffee professionals and enthusiasts better understand the role of water in achieving exceptional coffee.