How to Make Coffee
The science behind the bean
Seiten
2017
Ivy Press (Verlag)
978-1-78240-518-4 (ISBN)
Ivy Press (Verlag)
978-1-78240-518-4 (ISBN)
Making good coffee depends on understanding the science,How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist.
How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them.
This book also covers topics such as:
The history of the bean
Chemical composition
Caffeine and decaf
Milk
Roasting and grinding
Machines and gadgets
. . . and many more
Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its 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.
Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.
How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them.
This book also covers topics such as:
The history of the bean
Chemical composition
Caffeine and decaf
Milk
Roasting and grinding
Machines and gadgets
. . . and many more
Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its 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.
Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.
Lani Kingston is a culinary journalist and researcher, media producer and trained chef from Melbourne, Australia – one of the world’s leading “coffee cities.” With a Masters degree in Food Studies, her expertise ranges from food and drink history, agriculture, and culinary anthropology, to food processing and consumption. She is a trained barista, has written about coffee worldwide, and worked on award-winning documentaries highlighting the history of coffee. As a culinary journalist she travels the world, researching food and drink culture, methods, and ingredients, and has consumed and studied more types of coffee than she can count in places like Malaysia, Sri Lanka, Ireland, Mexico, and Vanuatu.
| Erscheinungsdatum | 05.10.2017 |
|---|---|
| Zusatzinfo | Two colour throughout |
| Sprache | englisch |
| Maße | 127 x 184 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| ISBN-10 | 1-78240-518-6 / 1782405186 |
| ISBN-13 | 978-1-78240-518-4 / 9781782405184 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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