HACK YOUR COFFEE: Forget latte art. Brewing coffee is science

FRANCINE MAROUKIAN

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HACK YOUR COFFEE: Forget latte art. Brewing coffee is science

机译：喝咖啡：忘了拿铁艺术。煮咖啡是科学

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DESPITE WHAT SOME BARISTAS WANT YOU TO BELIEVE, making coffee is not an art. It's a mechanical process more akin to culinary science, in which an ingredient is acted upon in ways proved to produce the best-tasting, repeatable results. As master roaster and resident palate at La Colombe Torrefaction, the venerated Philadelphia-based coffee company, Jean Philippe Iberti takes a gastronomic approach.

机译：尽管您想相信某些BARISTAS，但煮咖啡不是一门艺术。这是一个类似于烹饪科学的机械过程，其中的一种成分被证明可以产生最佳的味道，可重复的结果。作为费城久负盛名的咖啡公司La Colombe Torrefaction的主要烘焙师和常驻厨师，让·菲利普·伊贝蒂（Jean Philippe Iberti）采用了美食方法。

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《Popular Mechanics》 |2015年第3期|共2页
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FRANCINE MAROUKIAN;
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1. HACK YOUR COFFEE: Forget latte art. Brewing coffee is science [J] . FRANCINE MAROUKIAN Popular Mechanics . 2015,第3期

机译：喝咖啡：忘了拿铁艺术。煮咖啡是科学
2. Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure. [J] . Alves R. C, Casal S, Oliveira M. B. P. P. Journal of Food Composition and Analysis . 2010,第8期

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3. SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS [J] . Hayakawa F, Kazami Y, Wakayama H, Journal of sensory studies . 2010,第6期

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4. Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee [C] . Kiki Fibrianto, Khoirul Umam, Eka Shinta Wulandari International Conference on Food and Agriculture Resources . 2019

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5. Sensory Properties and Chemical Composition of Drip Brew Coffee in Relation to Coffee Brewing Parameters [D] . Batali, Mackenzie Elizabeth. 2021

机译：滴水咖啡与咖啡酿造参数相关的感觉特性和化学成分
6. Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases [O] . Hendryk Czech, Jan Heide, Sven Ehlert, 2020

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7. Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee [O] . Denis Richard Seninde, Edgar Chambers, Delores Chambers 2020

机译：确定焙烧程度的影响，咖啡与水比和酿造方法对冷啤酒咖啡感觉特性
8. Characterization of mutagenic activity in grain-based coffee-substitute blends and instant coffees [R] . Johansson, M. A. E., Knize, M. G., Felton, J. S., 1994

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HACK YOUR COFFEE: Forget latte art. Brewing coffee is science

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