How to Make Coffee: The Science Behind the Bean - Rilegato

Kingston, Lani

Rilegato

ISBN 10: 1782402012 ISBN 13: 9781782402015

Casa editrice: Ivy Press, 2015

Riassunto

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. 

Su questo libro

Informazioni sull'autore

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

Dalla quarta di copertina

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.

Dettagli dell'edizione

• Editore: Ivy Press
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 1782402012
• ISBN 13: 9781782402015
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 160
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile