How to Make Coffee: The Science Behind the Bean

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. <br /><br />How is it that coffee has such a hold? It?s 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. <br /><br />In How to Make Coffee, culinary journalist Lani Kingston lays out the scientific principles for the coffee-loving non-scientists ? 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 ? stick to these and you will never drink an ordinary joe again. <br /><br />- A clear and fascinating guide to the chemistry of coffee <br /><br />- Comprehensively covers every coffee-making method <br /><br />- Invaluable handbook for home baristas and coffee lovers