Description

Book Synopsis

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: The science behind the bean

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    A Paperback / softback by Lani Kingston

    £9.49

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    RRP £9.99 – you save £0.50 (5%)

    Order before 4pm today for delivery by Wed 4 Nov 2026.

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      Book details

      Publisher Quarto Publishing PLC
      Published 17 August 2017
      ISBN-13 9781782405184
      978-1782405184
      ISBN-10 1782405186
      Also in:
      Food & Drink Food and drink: non-alcoholic beverages

      Description

      Book Synopsis

      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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