Equilibrium In Water And Coffee By Ronny Billemon (Eng - Fr) - English

In my book I have tried to simplify and clarify the complexity of the whole concerning "water & coffee".

The demand for knowledge is high, the limited knowledge about water comes mainly from commercial leaflets and some scientific documents we do not understand.

After 3 years I have finally put together a work in which I can find myself, a dossier with the necessary understandable information and depth at a high level.
With English and a 2nd language this document is a good basis to start the communication on the subject between people of different cultures.

Do not expect that water alone will guarantee great coffee results. It is just one of the important variables in coffee making.
However, well managed and stable water will lay strong foundations as the basis for overwhelming beverages.

Basic rules:

Don't blindly follow the trend, the beautiful marketing documents and don't just accept everything that is offered as a standard package.
Without a correct evaluation, too often a lot of money is spent to get a result that is sometimes worse than the original.

Before you start taking important actions, investing in better water treatment, it is best to seek professional advice.
Evaluate the entire package "total cost of ownership" and ask questions about the strengths, limitations and possible side effects of the solutions offered.

More scientific work has been published in recent years, but a scientific approach is not always easy to understand.
Moreover, these works are usually focused on a single segment (e.g. coffee extraction) within the broader picture of brewing coffee and the
managing a coffee shop.

This document aims to provide an easier, more accessible and broader view of the complexity of water and water management.