user42
6 vistas · 05/29/20
user42
3 vistas · 05/29/20
user42
6 vistas · 05/29/20
Wine_XD
5 vistas · 05/22/20
user45
8 vistas · 03/04/20
user45
6 vistas · 03/04/20
user45
9 vistas · 03/04/20
user45
10 vistas · 03/04/20
user45
7 vistas · 03/04/20
user45
9 vistas · 03/04/20
user45
8 vistas · 03/04/20
user45
5 vistas · 03/04/20
user45
4 vistas · 03/04/20
Coffee's Natural Creamer
0
0
7 vistas·
03/19/19
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.
Video by Jenny Woodward
Mostrar más
Comentarios de Facebook
user42
6 vistas · 05/29/20
user42
3 vistas · 05/29/20
user42
6 vistas · 05/29/20
Wine_XD
5 vistas · 05/22/20
user45
8 vistas · 03/04/20
user45
6 vistas · 03/04/20
user45
9 vistas · 03/04/20
user45
10 vistas · 03/04/20
user45
7 vistas · 03/04/20
user45
9 vistas · 03/04/20
user45
8 vistas · 03/04/20
user45
5 vistas · 03/04/20
user45
4 vistas · 03/04/20
