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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