How to Make Coffee: The Science Behind the Bean

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 beans • Chemical composition • Caffeine and decaf • 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? 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.

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 scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.

© 2015 White Lion Publishing (E-bog): 9781782402114

Release date

E-bog: 2. marts 2015