Maxwell Colonna-Dashwood on the complexities of water and flavor [video]

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
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#1: Post by baldheadracing »

From SCAA 2015 - Maxwell explains why TDS is not very useful, that water is not an ingredient, and Calcium, Magnesium, and Bicarbs (alkalinity) are what you need to look at. 16:35 so it isn't "insanely long" :wink:. Also for Canadians: a nice anecdote about Phil & Sebastian.
- Espresso: Swirled, not stirred. Pourover: Stirred, not swirled.