The Chemistry of Coffee: Bean to Cup: Science Behind Roasting, Brewing and Drinking

You drink it every day. But do you know what is actually in your cup? The Chemistry of Coffee takes you behind the scenes of the world's favourite drink. In clear, accessible language, it explains the science of roasting, brewing, aroma, and flavour - and answers the questions you never thought to ask. Why does your coffee smell better than it tastes? What is the Maillard reaction and why does it matter? Why does espresso taste so different from filter? And is coffee actually good for you? From the coffee plant to the coffee shop menu, this book covers it all. No jargon. No assumed knowledge. Just the fascinating science behind a drink the world cannot live without. What this book covers: - The biology of the coffee plant and how processing affects flavour - The chemistry of roasting, including the Maillard reaction and caramelisation - How caffeine works in the body and why it affects people differently - The acids, oils, and bitter compounds that shape every cup - The science behind espresso, latte, flat white, Americano, and more - Milk chemistry, sugar, and how additions change the drink >Perfect for: coffee lovers, food science enthusiasts, and anyone curious about the chemistry of everyday life.

Pagina's: 178, Paperback, Independently published