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Format: Häftad (Paperback / softback)
Språk: Engelska
Antal sidor: 160
Utgivningsdatum: 2017-08-17
Förlag: Ivy Press
Illustratör/Fotograf: Two colour throughout
Illustrationer: Two colour throughout
Dimensioner: 186 x 144 x 14 mm
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ISBN: 9781782405184

How to Make Coffee

Name: How to Make Coffee
Price: 148.00 SEK
Availability: InStock
Author: Lani Kingston
ISBN: 9781782405184

The science behind the bean

av Lani Kingston

Häftad, Engelska, 2017-08-17

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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.

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Spill the Beans

Gestalten, Lani Kingston

Coffee is the world's cup. Over 2.25 billion are brewed, sipped, and savored on a daily basis. A loyal companion and energetic facilitator of the everyday, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix i...

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Lani Kingston is a culinary journalist and researcher, media producer and trained chef from Melbourne, Australia one of the worlds 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.