We all know that cooking is both an art and a science, so it naturally follows that our beloved beverages may hold to the same truth. And who better to learn how to make the perfect cup of coffee or tea from than one who has made it their life’s work? Scott Rao’s insightful and expert guide to understanding coffee on the granular (and tea on the leaf) level is the ideal read for taking the time to appreciate espresso with scientific sources, personal experience, and knowledgeable detail uncovering the extraction method that has brought millions their waking hours. He goes beneath the crema to get to the heart of the best cup and how it is produced with an eye for the science and a heart for helping readers achieve their desired result: the best of a bean’s possibility. The basics of coffee and tea are given their due in separate chapters as foundational knowledge, and serious, practical, and relevant technical information is reinforced by the images devoted to instruction in coffee and tea making, alongside various tips. Engaging and accessible, this handbook is one you’ll be delighted to have on hand and raise a perfectly brewed cup in thanks for.
コメント