How to Make Coffee: The Science Behind the Bean
About this ebook
Imagine the aroma, taste and feeling that you get from your favourite cup of coffee. Making good coffee depends on understanding the chemistry behind the decisions – everything from why water has to be at a certain temperature and how roast affects taste, to what happens when you add milk.
Lani Kingston explores the key scientific principles behind the art of coffee making, along with step-by-step instructions for all the major methods and which coffee beans, blends, roast and grind are best for the at-home barista.
In How to Make Coffee, you’ll also discover the history of the bean, the art of roasting and grinding, the process of getting milk just right, and the recommended coffee-making machines and gadgets.
Following the whole process, from bean to cup and adding this expert guide to your coffee- making kit means you’ll become as good as a professional when it comes to making coffee at home.
Discover more
About the author
Lani Kingston is a coffee expert and consultant. Originally from Melbourne, Australia, she works across multiple continents and industries.
Lani has published four coffee books translated into 17 languages; helped set up and run MAST Chocolate’s bean-to-bar chocolate factory in London; headed a cooking school in Australia focused on food waste; and worked as one of Chef Dan Barber’s senior managers at Blue Hill at Stone Barns. She has judged for the UK’s prestigious Great Taste Awards; launched coffee brands in Singapore; written for global publications; and spent years researching food culture, production, and ritual around the world.
Lani consults for food, beverage, and travel businesses through her agency, Four Seasons of Food. She also directs education and brand strategy for Coffee Fest, serves on the board of Slow Food Portland, and teaches food and coffee anthropology at Portland State University.
https://lanikingston.com
