Comments on: Crema and the laws of physics

By: Sebastian Storholm

Sebastian Storholm — Sun, 09 Nov 2008 02:54:12 +0000

Neat, another (almost) useless fact I can pester lesser minds with! ^^

By: Ishida

Ishida — Sat, 27 Sep 2008 16:03:25 +0000

I think it’s not the bubbles that are sinking, It’s the liquid itself that’s sinking and the bubbles are rising, merging and acomodating…

By: Humberto

Humberto — Tue, 09 Sep 2008 23:03:37 +0000

I was thinking along the same lines as Chris there. Surely some of what we’re seeing is the “coffee” draining off the surface of the bubbles as well as their “liquefying”.

By: rob berghmans

rob berghmans — Mon, 08 Sep 2008 20:06:32 +0000

i have to admit ; i miss your posts. i understand, but meanwhile i’m hoping to hear more about you in the future. always interesting.

By: Sarah Dooley

Sarah Dooley — Fri, 05 Sep 2008 16:50:44 +0000

That was simple and really cool. Thanks.

By: Chris Weybright

Chris Weybright — Mon, 01 Sep 2008 17:04:06 +0000

should we not also consider that many of the bubbles are in the process of bursting, and becoming part of the liquid portion of the shot/sinking to find their level?

By: Tomasz Nguyen

Tomasz Nguyen — Sat, 30 Aug 2008 13:48:59 +0000

Hi!
on a slightly different note, when are you going to rid of you records? I’m after one, badly :)

By: Arthur Wynne

Arthur Wynne — Tue, 26 Aug 2008 05:32:16 +0000

so i was watching food network this evening and alton was talking about bernoullis principle,which i thought only involved how planes fly, low pressure-high pressure=lift….well he also has an equation that explains fluid dynamics on wiki so if you scroll down the page theres an explanation about viscosity,theres an in depth explanation of what hugo was talking about.theres a lot to read on the viscosity section.quite interesting.there are a load of links on liquids,gases and temperature which is all relative to espresso ,happy reading

By: Richard Kirton

Richard Kirton — Mon, 25 Aug 2008 06:43:34 +0000

@Hugo, And there’s me thinking fluid dynamics is a complicated subject!

By: Crema de la Crema: a blog on espresso » Blog Archive » Great article on Crema

Fri, 22 Aug 2008 06:39:53 +0000

[...] wondered why the bubbles in the crema sink as a shot is being pulled. James Hoffman, WBC 2007, answered this puzzlement in his blog, jimseven.com. The ensuing article on the Guinness Effect is [...]