Lani Kingston – författare

Want to brew the perfect coffee? Master the science. Imagine the aroma, taste and feeling that you get from your favourite cup of coffee. Making good coffee depends on understanding the chemistry behind the decisions – everything from why water has to be at a certain temperature and how roast affects taste, to what happens when you add milk.  Lani Kingston explores the key scientific principles behind the art of coffee making, along with step-by-step instructions for all the major methods and which coffee beans, blends, roast and grind are best for the at-home barista. In How to Make Coffee, you’ll also discover the history of the bean, the art of roasting and grinding, the process of getting milk just right, and the recommended coffee-making machines and gadgets.  Following the whole process, from bean to cup and adding this expert guide to your coffee- making kit means you’ll become as good as a professional when it comes to making coffee at home.

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 beanChemical compositionCaffeine and decafMilkRoasting and grindingMachines and gadgets. . . and many moreCaffeine 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.