Verwandte Artikel zu How To Make Coffee: The science behind the bean
Inhaltsangabe
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.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Über die Autorin bzw. den Autor
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.
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What makes the perfect cup of coffee? Why is coffee so addictive? Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it but how is it that coffee has such a hold? It all depends on science! Find out 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, which bean you start out with plus loads more information about the world's most popular stimulant! From coffee plantations to your morning hot beverage, this fascinating guide to the chemistry of coffee lays out the scientific principles for the coffee-loving non-scientist. The go-to guide for home baristas and coffee lovers!
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
- VerlagIVY PRESS
- Erscheinungsdatum2017
- ISBN 10 1782405186
- ISBN 13 9781782405184
- EinbandTapa blanda
- SpracheEnglisch
- Anzahl der Seiten160
- Kontakt zum HerstellerNicht verfügbar
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Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Bestandsnummer des Verkäufers wbs8986504392
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How to Make Coffee: The science behind the bean
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Paperback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Bestandsnummer des Verkäufers GOR010681424
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How to Make Coffee: The science behind the bean
Verlag:
Quarto Publishing PLC, United Kingdom, 2017
ISBN 10: 1782405186
ISBN 13: 9781782405184
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Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
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Paperback. Zustand: Very Good. How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructionsof 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 Roastingand 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 booklays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bestandsnummer des Verkäufers GOR008860302
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How to Make Coffee: The science behind the bean
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Paperback. Zustand: Very Good. All orders are dispatched within one working day from our UK warehouse. We've been selling books online since 2004! We have over 750,000 books in stock. No quibble refund if not completely satisfied. Bestandsnummer des Verkäufers mon0007351714
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How to Make Coffee: The science behind the bean
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How to Make Coffee : The Science Behind the Bean
Verlag:
Quarto Publishing Group UK, 2017
ISBN 10: 1782405186
ISBN 13: 9781782405184
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How to Make Coffee : The science behind the bean
Verlag:
Quarto Publishing PLC Aug 2017, 2017
ISBN 10: 1782405186
ISBN 13: 9781782405184
Neu
Taschenbuch
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Taschenbuch. Zustand: Neu. Neuware - 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. Bestandsnummer des Verkäufers 9781782405184
Anzahl: 2 verfügbar
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How to Make Coffee
Verlag:
Thames & Hudson|White Lion Publishing, 2017
ISBN 10: 1782405186
ISBN 13: 9781782405184
Neu
Softcover
Anbieter: moluna, Greven, Deutschland
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Zustand: New. Making good coffee depends on understanding the science,How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist.Making good coffee depends on understanding the science, How to Make Coffee lays out the scientific princip. Bestandsnummer des Verkäufers 175021159
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How to Make Coffee: The science behind the bean
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Zustand: New. 2017. Paperback. . . . . . Bestandsnummer des Verkäufers V9781782405184
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How to Make Coffee
Verlag:
Quarto Publishing PLC Aug 2017, 2017
ISBN 10: 1782405186
ISBN 13: 9781782405184
Neu
Taschenbuch
Anbieter: Wegmann1855, Zwiesel, Deutschland
Verkäuferbewertung 2 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware -Making good coffee depends on understanding the science,How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist. Bestandsnummer des Verkäufers 9781782405184
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