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 Keep reading
Tag: 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 Keep reading
“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 Keep reading
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 Keep reading
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 Keep reading
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 Keep reading
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 Keep reading
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, Keep reading
Why Walking with Coffee is Tough
Almost everyone is familiar with the problem of coffee or tea sloshing over the sides of a mug as one walks, but this may be the first time researchers have Keep reading
How Coffee Rings Form
Coffee rings (an ubiquitous feature of academia) are formed by the deposition of particles as the liquid evaporates. When a coffee drop evaporates, capillary action draws the coffee particles toward Keep reading