We became passionate about water because of coffee.
A cup of filter coffee is 98% water. It doesn’t surprise anyone that water is important in making a great brew — but it does surprise people just how big an impact it has.
A cup of coffee that didn’t taste as good as it should have sparked this journey. Founder Maxwell Colonna-Dashwood just couldn’t get this particular coffee to taste good in his shop. The coffee tasted great at the roastery that supplied it, but wasn’t right in the shop, using the same equipment and recipes. Christopher H. Hendon, a regular at the café and chemist at a local university, was in the shop at the time.
This was in 2013. When Maxwell raised the issue with Chris, they wondered if it could be the different waters between the roastery and the shop, allowing different coffees to taste better or worse in seemingly similar environments. They began a journey to study the impact of water on coffee’s flavour. The collaboration gained traction and resulted in a published academic paper and the co-authoring of Water For Coffee — a book that delves into the science and practicalities of water’s impact on coffee.