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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.
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.
Lani Kingston is a coffee expert and consultant. Originally from Melbourne, Australia, she works across multiple continents and industries.
Lani has published four coffee books translated into 17 languages; helped set up and run MAST Chocolate’s bean-to-bar chocolate factory in London; headed a cooking school in Australia focused on food waste; and worked as one of Chef Dan Barber’s senior managers at Blue Hill at Stone Barns. She has judged for the UK’s prestigious Great Taste Awards; launched coffee brands in Singapore; written for global publications; and spent years researching food culture, production, and ritual around the world.
Lani consults for food, beverage, and travel businesses through her agency, Four Seasons of Food. She also directs education and brand strategy for Coffee Fest, serves on the board of Slow Food Portland, and teaches food and coffee anthropology at Portland State University.
[...]
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Taschenbuch |
| Inhalt: | 160 S. |
| ISBN-13: | 9781782405184 |
| ISBN-10: | 1782405186 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Kingston, Lani |
| Hersteller: | Quarto Publishing PLC |
| Verantwortliche Person für die EU: | Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, D-22083 Hamburg, gpsr@petersen-buchimport.com |
| Maße: | 176 x 127 x 15 mm |
| Von/Mit: | Lani Kingston |
| Erscheinungsdatum: | 14.09.2017 |
| Gewicht: | 0,163 kg |
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