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The Better Vessel™ is a post-extraction tool designed to remove the crema on espresso shots
Produced by Heiner Lasso at 2100 MASL
Delicate florality
Silicone stopper
An innovative anaerobic natural processing method concentrates complex fruit sugars
Water for Coffee (2nd Edition) reg_Guatemala/Burundi The Better Vessel™ is aDescription Specs Method A DEEP DIVE INTO THE CHEMISTRY AND PHYSICS OF BREWING WATER Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body and change extraction. It affects the way we roast and the way we brew. Why? Chemistry (and a little bit of physics). This book explores the chemistry of water and the effect it has on coffee. Three time winner of the UK Barista
