bg The 2018 SCA Water Quality Handbook | Brewing Gadgets

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The 2018 SCA Water Quality Handbook

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Deliver to: By: 20 Jul 24 to

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Size: 216 x 280 mm Page Count: 84 Pages plus Cover Files/Proofs: Print ready PDFs furnished to printer specs. Stock: Text: 60 lb. Rolland Opaque White Offset* Cover: 100 lb. White Gloss Cover *Additional time may be needed for delivery of the above paper stocks Ink: Text: 4-Color process printed throughout (bleed) Cover: 4-Color process printed two sides plus flood gloss UV one side (bleed) Bindery: Saddlestitch

This revised SCA Water Quality Handbook, featuring the water chart and practical guide sets out to establish a solid scientific framework for a unified and transparent consensus on how we measure, aim and treat water for coffee. The fulcrum of this discussion revolves particularly around the two core parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments by deepening our understanding around total hardness as a crucially important parameter in the proper extraction of coffee.Drawing on recent published research and experiments conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW), this handbook serves to promote a spirited exchange of ideas about the water we use for brewing within the specialty coffee community. An updated practical guide and Glossary of terms also offers the user a toolbox of concepts and methods with the aim of making coffee better in the domestic or commercial environment.

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This revised SCA Water Quality Handbook, featuring the water chart and practical guide sets out to establish a solid scientific framework for a unified and transparent consensus on how we measure, aim and treat water for coffee. The fulcrum of this discussion revolves particularly around the two core parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments by deepening our understanding around total hardness as a crucially important parameter in the proper extraction of coffee. Drawing on recent published research and experiments conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW), this handbook serves to promote a spirited exchange of ideas about the water we use for brewing within the specialty coffee community. An updated practical guide and Glossary of terms also offers the user a toolbox of concepts and methods with the aim of making coffee better in the domestic or commercial environment.

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