How to Make Coffee: The Science Behind the Bean - Couverture rigide

Kingston, Lani

Couverture rigide

ISBN 10 : 1782402012 ISBN 13 : 9781782402015

Editeur : Ivy Press, 2015

A propos du livre

Présentation de l'éditeur

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? 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, what method works best with which grind, how roast affects taste, what happens when you add cream, and which bean you start out with. How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary joe again.

Revue de presse

This highly stimulating book lays out all the scientific principles for coffee-loving non-scientists.

--The Bookseller
The book is like a coat pocket-sized encyclopaedia, and having now become an enthusiastic conscript into the legions of coffee bores , I find it hard to put it down. The upside, though, is I have learnt such things as this: it was possible for a 15th-century Turkish woman to divorce her husband if he did not provide her with sufficient coffee. --The Independent

Détails de l'édition

• Éditeur: Ivy Press
• Date d'édition: 2015
• ISBN 10: 1782402012
• ISBN 13: 9781782402015
• Reliure: Relié
• Langue: anglais
• Nombre de pages: 160