Ivy Press: 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. 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. Making good coffee depends on understanding the science: 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 be How to Make Coffee: The science behind the bean - Lani Kingston od authora Lani Kingston a nakladatelství za skvělé ceny na e-shopu Martinus. cz.
| Autor |
Lani Kingston |
| Jazyk |
anglický |
| Počet stran |
160 |
| Rok vydání |
2017 |
| Nakladatelství |
Ivy Press |
