0.0 z 5 hvězdiček
pevná vazba659 Kč
Kniha
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… Přejít na celý popis
Naplňte si svou čtečku skvělými romány s 30% slevou a ulehčete svým peněženkám i zavazadlům. Více informací
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 coffeeComprehensively covers every coffee-making methodInvaluable handbook for home baristas and coffee lovers
0.0 z 5 0 hodnocení čtenářů
0× 5 hvězdiček 0× 4 hvězdičky 0× 3 hvězdičky 0× 2 hvězdičky 0× 1 hvezdička
Získejte přehled o vývoji ceny za posledních 60 dní.