{"product_id":"how-to-make-coffee-the-science-behind-the-bean-9781782405184b","title":"How To Make Coffee: The Science Behind the Bean","description":"\u003cspan style=\"font-weight: bold;\"\u003e\u003cspan style=\"font-style: italic;\"\u003eHow to Make Coffee\u003c\/span\u003e 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThis book also covers topics such as:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eThe history of the bean\u003c\/li\u003e\n\u003cli\u003eChemical composition\u003c\/li\u003e\n\u003cli\u003eCaffeine and decaf\u003c\/li\u003e\n\u003cli\u003eMilk\u003c\/li\u003e\n\u003cli\u003eRoasting and grinding\u003c\/li\u003e\n\u003cli\u003eMachines and gadgets\u003c\/li\u003e\n\u003cli\u003e. . . and many more\u003c\/li\u003e\n\u003c\/ul\u003eCaffeine 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.\u003cbr\u003e\u003cbr\u003eMaking 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.","brand":"Ivy Press Limited","offers":[{"title":"Bargain","offer_id":42817324220496,"sku":"9781782405184B","price":5.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0592\/8173\/5760\/files\/9781782405184-l.jpg?v=1785864559","url":"https:\/\/bookoutlet.com\/products\/how-to-make-coffee-the-science-behind-the-bean-9781782405184b","provider":"Book Outlet","version":"1.0","type":"link"}