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. 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 bean you start out with. How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary joe again.
Lani Kingston is a culinary journalist and researcher, media producer and trained chef from Melbourne, Australia - one of the world's leading "coffee cities." With a Masters degree in Food Studies, her expertise ranges from food and drink history, agriculture, and culinary anthropology, to food processing and consumption. She is a trained barista, has written about coffee worldwide, and worked on award-winning documentaries highlighting the history of coffee. As a culinary journalist she travels the world, researching food and drink culture, methods, and ingredients, and has consumed and studied more types of coffee than she can count in places like Malaysia, Sri Lanka, Ireland, Mexico, and Vanuatu.