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.

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.

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.- A clear and fascinating guide to the chemistry of coffee- Comprehensively covers every coffee-making method - Invaluable handbook for home baristas and coffee lovers