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Lani Kingston

How to Make Coffee

  • Katya Kanke-Zaikanovahas quoted9 years ago
    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.
  • Миша Хохловичhas quoted9 years ago
    The roasting process turns carbohydrates and fats into aromatic oils and breaks down or builds up various acids
  • Arseny Bessmertnykhhas quoted3 years ago
    seems a very apposite product for its time: brought about by a blend of art, science, discovery, and human curiosity, just the kind of refreshment needed by the Renaissance brain on full alert to process the breakthroughs, inventions, creativity, and paradigm shifts of the era.
  • Thanh Lêhas quoted6 years ago
    parts per million,
  • Thanh Lêhas quoted6 years ago
    The maximum mineral content you should use in coffee brewing is 300 parts per million.
  • Thanh Lêhas quoted6 years ago
    shake off its
  • Миша Хохловичhas quoted9 years ago
    Studies have shown that filter brewing methods retain only 7 milligrams of lipids, while boiling and espresso processes retain anywhere between 60 to 160 milligrams per 150-millilitre (5-oz) cup.
  • Миша Хохловичhas quoted9 years ago
    . In general terms, coffee is divided into two main types, Arabica and Robusta, but botanically speaking, C. arabica has two main varities, Typica and Bourbon, and the most common form of C. canephora is the variety Robusta.
  • Миша Хохловичhas quoted9 years ago
    Antoine de Jussieu in 1713,
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