How to Make Coffee : The Science Behind the Bean.

Format:

Book

Author/Creator:

Kingston, Lani.

Contributor:

Spoelman, Colin.

Language:

English

Subjects (All):

Whiskey--United States--History.

Whiskey - United States - History.

Physical Description:

1 online resource (188 pages)

Edition:

1st ed.

Place of Publication:

New York : Abrams, 2015.

Summary:

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.

Contents:

Cover Page

Title Page

Copyright

Contents

Introduction

SECTION ONE The Bean

SECTION TWO The Chemistry

SECTION THREE Roast &amp

Grind

SECTION FOUR Brewing, Extraction &amp

Balance

SECTION FIVE Coffee &amp

Technology

SECTION SIX How to Make Coffee

Afterword

Bibliography

Resources

Index

Acknowledgements &amp

Image Credits.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9781782402626

1782402624

9781782402114

178240211X

OCLC:

951049813