Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema?"the frothy stuff on top of an espresso. In the last installment of Science Friday's series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.
Source: http://www.npr.org/2013/06/21/194230820/coffees-natural-creamer?ft=1&f=1007
Mens Gymnastics Allison Schmitt Olympic Schedule Kyla Ross Montenegro Olympic Games Dana Vollmer
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.