FYFD

Tag: coffee

  • Pour-Over Physics

    Pour-Over Physics

    Fluids labs are filled with many a coffee drinker, and even those (like me) who don’t enjoy coffee, can find plenty of fascinating physics in their labmates’ mugs. Espresso has received the lion’s share of the research in recent years, but a new study looks at the unique characteristics of a pour-over coffee. In this technique, coffee grounds sit in a conical filter and a stream of hot water pours over the top of the grounds. Researchers found that the ideal pour creates a powerful mixing environment in a coffee-studded water layer that sits above a V-shaped bed of grains created by the falling water jet.

    The best mixing, they find, requires a pour height no greater than 50 centimeters (to prevent the jet from breaking into drops) but with enough height that the falling jet stirs up the grounds. You also want to pour slowly enough to give plenty of time for mixing, without letting the jet stick to the kettle’s spout, which (again) causes the jet to break up.

    That ideal pour extracts more coffee flavor from the grounds, allowing you to get the same strength of brew from fewer beans. As climate change makes coffee harder to grow, coffee drinkers will want every trick to stretch their supply. (Image credit: S. Satora; research credit: E. Park et al.; via Ars Technica)

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  • Channeling Espresso

    Channeling Espresso

    Coffee-making continues to be a rich source for physics insight. The roasting and brewing processes are fertile ground for chemistry, physics, and engineering. Recently, one research group has focused on the phenomenon of channeling, where water follows a preferred path through the coffee grounds rather than seeping uniformly through the grounds. Channeling reduces the amount of coffee extracted in the brew, which is both wasteful and results in a less flavorful cup. By uncovering what mechanics go into channeling, the group hopes to help baristas mitigate the undesirable process, creating a repeatable, efficient, and tasty espresso every time. (Image credit: E. Yavuz; via Ars Technica)

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  • Water Reduces Coffee’s Charge

    Water Reduces Coffee’s Charge

    Grinding coffee beans builds up electrical charge as the beans fracture into smaller and smaller pieces. The polarity of the charge depends on the bean’s moisture content; lighter roasts tend toward a positive charge, and darker roasts skew negative. The finer the grind, the stronger the electrical charge and the greater the problem of clumping grains becomes. Adding a few drops of water to the beans before grinding, researchers found, drastically reduces the electrical charge and clumping. This, the team reports, would let espresso lovers brew a stronger cup with less material. A well-compacted bed of unclumped grains has less void space, which slows down water’s percolation and increases the amount of coffee the water can extract. The authors encourage readers to try adding water in their own home brews, but they caution that coffee mass and grind setting should also be variables in the experiment. (Image credit: N. Van; research credit: J. Harper et al.; via APS Physics)

  • Swedish Egg Coffee

    Swedish Egg Coffee

    In the mid-1800s, Scandinavian immigrants settling in the Midwest had no filters, no percolators, and no drip coffee makers to aid their quest for a cup of coffee. Instead, they used eggs to boil a smooth, grit-free cup. Mixing the coffee grounds with egg — sometimes with the shell and all — creates a protein-packed raft that floats when the coffee’s done boiling. Adding cold water sinks the raft of ground coffee, giving a clean final pour with no filter necessary. I’m not a coffee drinker, but for those of you who are, I’m curious: would you drink an egg coffee? (Image credit: K. Tomlinson; via Atlas Obscura; submitted by Richard B.)

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    “Oooh !! My Delicious Coffee”

    I’m not a coffee person, but Thomas Blanchard’s “Oooh !! My Delicious Coffee” manages to capture my favorite part of the beverage – watching cream and coffee mix. From feathery flows driven by surface tension to droplets floating like miniature cappuccinos, the short film features many of the fantastical landscapes we find when staring into a coffee cup. But don’t get too eager to drink it; Blanchard used a combination of coffee, oil, and paint to achieve those effects! (Image and video credit: T. Blanchard)

  • In Search of a Better Espresso

    In Search of a Better Espresso

    Of specialty coffee drinks, espresso has the most cup-to-cup variation in quality. For those who are not coffee aficionados — such as yours truly — espresso is made by forcing hot water through a packed bed of coffee grains. Many factors can affect the final output, including the amount of dry coffee used, the fineness of the grind, water temperature and pressure, and how tightly packed the granular bed is.

    Conventional wisdom suggests that a fine grind is best since it increases the exposed surface area of coffee, but researchers found this is not, in fact, ideal. At very fine grinds, the bed of coffee becomes so tightly packed that water cannot pass through some sections, meaning that the coffee there is completely wasted since nothing is extracted.

    Instead, a slightly coarser grind provided better and more consistent extraction because water passed through the entire bed of grains. The researchers point out that this not only produces a good, consistent cup of espresso, but it does so with less waste, something that is becoming more and more important as the climate crisis affects coffee growers. (Image credit: K. Butz; research credit: M. Cameron et al.; via Cosmos; submitted by Kam-Yung Soh)

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    Drinking Coffee in Space

    You probably don’t give much thought to the forces involved in drinking here on Earth. That’s because gravity’s effects dominate over everything else. Our cups are designed to hold a liquid until we use gravity to pour it into our mouths. But that technique doesn’t work in microgravity. There other forces govern how liquids flow: specifically surface tension and capillary action.

    Both of these forces are the result of intermolecular attractions. In the case of surface tension, it’s the attraction that the molecules of a liquid feel for one another that keeps them in a cohesive bunch. Capillary action is similar, but it’s an attraction between the liquid molecules and those of the solid they’re wetting. When you combine them both, you get the ability for liquids to climb up a narrow gap and pull more liquid up behind them. That’s the key science behind every version of the “space cup” developed by astronaut Don Pettit and his collaborators. 

    To hear more about the development and engineering of the cup (and exactly why it makes drinking coffee so much more enjoyable in space than it would be otherwise) check out the full video. And, in case you’re wondering, there’s a special microgravity champagne flute, too! (Image and video credit: It’s Okay to Be Smart)

  • Layered Latte Physics

    Layered Latte Physics

    Latte lovers may be familiar with the layered latte, a beverage with distinctive horizontal layers mixing espresso and milk, but you may not have taken the time to wonder how these layers form. Like many layering phenomena in our oceans, the layered latte is the result of double-diffusive convection. This means that there are two variables that both affect density in the fluid mixture and that they act at different rates.

    In the latte, those factors are 1) the different densities of the milk and espresso and 2) density changes caused as the latte cools to room temperature. A layered latte forms when the lighter espresso is poured into denser milk. If it’s poured quickly enough, the momentum of the pour forces some of the espresso down into the milk, despite the buoyant force that tries to keep the espresso on top. So that initial pour sets up a density gradient that runs from pure espresso at the top to pure milk on the bottom, with varying mixtures of the two in between.

    The distinct layers won’t form until the latte begins cooling off. Along the walls of the container, heat is lost more quickly, causing fluid to cool and start sinking. But a specific bit of fluid can only sink until the fluid surrounding it is the same density. That can carry a cooler bit of latte to the bottom of a layer, but not into the denser layer below. At this point, our bit of latte moves inward, starts to warm up, and circulates up through the center of its layer. As when it sank, the fluid can only move up until it encounters a layer with equal or lesser density, at which point it must move horizontally instead. This thermal convection, combined with the density gradient formed by the initial pour, sets up the distinctive layers of the latte. The layers are quite stable – neither gentle stirring nor taking a sip will disrupt them for long – provided the drink remains warmer than the surrounding air. (Image credits: kopeattugu/Instagram, N. Xue et al.; research credit: N. Xue et al.; via NYTimes; submitted by Kam-Yung Soh)

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    Coffee-Making in Space

    In this video, Kjell Lindgren demonstrates his technique for making coffee aboard the Space Station. Astronauts usually drink coffee reconstituted from powder, or, on special occasions, enjoy a beverage from their special espresso machine. But Lindgren uses a pour-over method by attaching a pod of coffee grounds to the underside of a Capillary Beverage Experiment cup – a specially-designed 3D printed cup that uses capillary action and surface tension to guide fluids. Then, by forcing hot water from a syringe through the grounds and into the cup, he gets a result that’s not too different from the way many people enjoy their coffee here on Earth. I must say, though, that my favorite part of this video is how he just starts spinning to separate the air and water in the syringe! (Video credit: NASA; via IRPI LLC)

  • Espresso in Space

    Espresso in Space

    The International Space Station resupply mission launched yesterday included a long-awaited fluid dynamics experiment that offers astronauts a taste of home: the ISSpresso espresso machine. Built by two Italian companies, the specially-designed espresso maker contains a non-convectional heating system and high-pressure piping to safely enable proper brewing using real coffee while in microgravity. The machine is also ruggedized to withstand launch forces; prototypes were even dropped in drop towers to simulate microgravity brewing conditions. The machine dispenses the brewed espresso into plastic packets, but another experiment aboard the ISS, Capillary Effects of Drinking in Microgravity, includes 3D-printed cups designed to allow orbiting astronauts to sip their beverages from open containers without spilling. They’re an improvement on a design created by astronaut Don Pettit in 2008 while in orbit. The cup’s sharp interior angle causes surface tension and capillary action to wick liquid upward to the spout. (Image credits: Lavazza; NASA/Portland State University/A. Wollman)