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Author: Britta Folmer
Publisher: Academic Press
ISBN: 0128035587
Category : Technology & Engineering
Languages : en
Pages : 558
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Book Description
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Author: Britta Folmer
Publisher: Academic Press
ISBN: 0128035587
Category : Technology & Engineering
Languages : en
Pages : 558
Get Book Here
Book Description
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Author: Scott Rao
Publisher:
ISBN: 9781615849857
Category : Coffee brewing
Languages : en
Pages : 99
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Book Description
Author: Andrea Illy
Publisher: Academic Press
ISBN: 0123703719
Category : Business & Economics
Languages : en
Pages : 418
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Book Description
This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.
Author: Jonathan Gagné
Publisher:
ISBN: 9780578246086
Category :
Languages : en
Pages :
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Book Description
The Physics of Filter Coffee is a deep dive into the science behind coffee brewing. In the book, renowned astrophysicist Jonathan Gagné brings welcome scientific expertise to coffee making. Not only does the book contain numerous original ideas about coffee brewing, but Jonathan lays to rest many controversial ideas about coffee making.
Author: William Ristenpart
Publisher: Createspace Independent Publishing Platform
ISBN: 9781537305578
Category :
Languages : en
Pages : 118
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Book Description
The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy - a classic engineering optimization problem, but one that is both fun and tasty! Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer - and how to make excellent coffee! This revised second edition presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of coffee. FEATURES: * Covers all aspects of making coffee, from green beans to the final brew * Does not require calculus or college-level chemistry * Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions * Includes 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions: Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel
Author: James Hoffmann
Publisher: Mitchell Beazley
ISBN: 1784725714
Category : Cooking
Languages : en
Pages : 447
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Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Julia Cook
Publisher: Boys Town Press
ISBN: 1545721475
Category : Self-Help
Languages : en
Pages : 35
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Book Description
RJ's mouth is getting him into a lot of trouble. A rude comment at school earned him a detention, and an incensitive remark at home earned him a scholding and made his sister cry. It's time RJ starts using a social filter when he speaks. He soon realizes he doesn't have to verbalize every thought that pops into his head. In fact, the less said the better!
Author: Walter Lewin
Publisher: Simon and Schuster
ISBN: 1439123543
Category : Science
Languages : en
Pages : 375
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Book Description
“YOU HAVE CHANGED MY LIFE” is a common refrain in the emails Walter Lewin receives daily from fans who have been enthralled by his world-famous video lectures about the wonders of physics. “I walk with a new spring in my step and I look at life through physics-colored eyes,” wrote one such fan. When Lewin’s lectures were made available online, he became an instant YouTube celebrity, and The New York Times declared, “Walter Lewin delivers his lectures with the panache of Julia Child bringing French cooking to amateurs and the zany theatricality of YouTube’s greatest hits.” For more than thirty years as a beloved professor at the Massachusetts Institute of Technology, Lewin honed his singular craft of making physics not only accessible but truly fun, whether putting his head in the path of a wrecking ball, supercharging himself with three hundred thousand volts of electricity, or demonstrating why the sky is blue and why clouds are white. Now, as Carl Sagan did for astronomy and Brian Green did for cosmology, Lewin takes readers on a marvelous journey in For the Love of Physics, opening our eyes as never before to the amazing beauty and power with which physics can reveal the hidden workings of the world all around us. “I introduce people to their own world,” writes Lewin, “the world they live in and are familiar with but don’t approach like a physicist—yet.” Could it be true that we are shorter standing up than lying down? Why can we snorkel no deeper than about one foot below the surface? Why are the colors of a rainbow always in the same order, and would it be possible to put our hand out and touch one? Whether introducing why the air smells so fresh after a lightning storm, why we briefly lose (and gain) weight when we ride in an elevator, or what the big bang would have sounded like had anyone existed to hear it, Lewin never ceases to surprise and delight with the extraordinary ability of physics to answer even the most elusive questions. Recounting his own exciting discoveries as a pioneer in the field of X-ray astronomy—arriving at MIT right at the start of an astonishing revolution in astronomy—he also brings to life the power of physics to reach into the vastness of space and unveil exotic uncharted territories, from the marvels of a supernova explosion in the Large Magellanic Cloud to the unseeable depths of black holes. “For me,” Lewin writes, “physics is a way of seeing—the spectacular and the mundane, the immense and the minute—as a beautiful, thrillingly interwoven whole.” His wonderfully inventive and vivid ways of introducing us to the revelations of physics impart to us a new appreciation of the remarkable beauty and intricate harmonies of the forces that govern our lives.
Author: Krish Ashok
Publisher: Penguin Books
ISBN: 9780143451372
Category : Cooking
Languages : en
Pages : 0
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Book Description
Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.
Author: Colin Harmon
Publisher:
ISBN: 9780995769908
Category :
Languages : en
Pages : 224
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Book Description
