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TWC 5.03 – Innovation and Research

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Innovation and Research   Research by physicist Christopher Hendon and UK cafe owners and roasters Lesley Colonna-Dashwood and Maxwell Colonna-Dashwood found that magnesium ions in water have a high potential to facilitate the extraction of coffee flavour compounds.This means that even if your water has exactly the same hardness and buffer as your roastery, unless […]

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