ENGLISH

How to make coffee: the science behind the bean

By Kingston , Lani

Book information

Publisher
The Ivy Press
Year
2015
ISBN
9781782402015, 9781782402114, 9781782402121, 9781782402626, 1782402012, 9781782405184, 1782405186
Language
english
Format
EPUB
Filesize
10 MB (10266082 bytes)
Edition
UK Edition
Pages
160 Seiten : 100 farbige Illustrationen\0
Time added
2020-07-26 19:24:52
CAFÉ + THÉ + CACAO (ALIMENTATION HUMAINE);CAFÉ (IN

Description

Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it, and drinking good coffee is our delivery system. How is it that coffee has such a hold? It's all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing. In How to Make Coffee, culinary journalist Lani Kingston lays out the scientific principles for the coffee-loving non-scientists – why water has to be at a certain temperature, what method works best with which grind, how roast affects taste, what happens when you add cream, which bean you start out with – stick to these and you will never drink an ordinary joe again. - A clear and fascinating guide to the chemistry of coffee - Comprehensively covers every coffee-making method - Invaluable handbook for home baristas and coffee lovers

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