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How to Make Coffee

- The science behind the bean
Af: Lani Kingston Engelsk Paperback

How to Make Coffee

- The science behind the bean
Af: Lani Kingston Engelsk Paperback
Tjek vores konkurrenters priser

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.

Tjek vores konkurrenters priser
Normalpris
kr 155
Fragt: 39 kr
6 - 8 hverdage
20 kr
Pakkegebyr
God 4 anmeldelser på
Tjek vores konkurrenters priser

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.

Produktdetaljer
Sprog: Engelsk
Sider: 160
ISBN-13: 9781782405184
Indbinding: Paperback
Udgave:
ISBN-10: 1782405186
Udg. Dato: 17 aug 2017
Længde: 14mm
Bredde: 184mm
Højde: 129mm
Forlag: Quarto Publishing PLC
Oplagsdato: 17 aug 2017
Forfatter(e): Lani Kingston
Forfatter(e) Lani Kingston


Kategori Mad og drikke: alkoholfrie drikkevarer


ISBN-13 9781782405184


Sprog Engelsk


Indbinding Paperback


Sider 160


Udgave


Længde 14mm


Bredde 184mm


Højde 129mm


Udg. Dato 17 aug 2017


Oplagsdato 17 aug 2017


Forlag Quarto Publishing PLC