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    How to Make Coffee: The Science Behind the Bean
    Unavailable
    How to Make Coffee: The Science Behind the Bean
    Unavailable
    How to Make Coffee: The Science Behind the Bean
    Ebook269 pages2 hours

    How to Make Coffee: The Science Behind the Bean

    By Lani Kingston

    4/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    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

    LanguageEnglish
    PublisherIvy Press
    Release dateFeb 20, 2015
    ISBN9781782402114
    Unavailable
    How to Make Coffee: The Science Behind the Bean

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    Reviews for How to Make Coffee

    4/5

    12 ratings2 reviews

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    • 4/5
      Everything, and I mean everything you've ever wanted to know about how to use almost all the coffee preparation devices, best way to grind and even how to roast at home. It has to be one of the geekiest books I've read, it did make me think and was interesting and if I ever change how I make coffee I will have to re-read some parts. The most important thing is to enjoy the experience.
    • 4/5
      This is a nice, concise overview of coffee drinking. It covers the history, geography, botany, biochemistry, production and flavors of coffee. I especially liked that it provides guides for 11 different brewing methods, including my favorites, the French Press and Cold Brew. The only drawback is that the book publisher used a gray-scale ink which makes reading somewhat of a chore.