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Lani Kingston

How to Make Coffee

  • Katya Kanke-Zaikanovaцитирует9 лет назад
    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 Хохловичцитирует9 лет назад
    The roasting process turns carbohydrates and fats into aromatic oils and breaks down or builds up various acids
  • Arseny Bessmertnykhцитирует3 года назад
    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 Lêцитирует6 лет назад
    parts per million,
  • Thanh Lêцитирует6 лет назад
    The maximum mineral content you should use in coffee brewing is 300 parts per million.
  • Thanh Lêцитирует6 лет назад
    shake off its
  • Миша Хохловичцитирует9 лет назад
    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 Хохловичцитирует9 лет назад
    . 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 Хохловичцитирует9 лет назад
    Antoine de Jussieu in 1713,
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