HOW TO MAKE COFFEE: THE SCIENCE BEHIND THE BEAN

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.