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
Katya Kanke-Zaikanovacompartió una citahace 4 años
Unlikely, but certainly it is the chemistry of coffee that makes it so compatible with the human body and brain, making it the world’s favourite drink. The molecular structure of caffeine, the active ingredient, is very similar to a compound in the human body that controls part of the nervous system. This compound, adenosine, turns down nerve activity, while caffeine blocks adenosine from connecting with its receptors and as such can effectively re-energize.