http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/?utm_source=rss&utm_medium=rss&utm_campaign=crema-and-the-laws-of-physics James Hoffmann's blog. Thu, 09 Feb 2012 02:29:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-101446 alex Tue, 29 Nov 2011 22:13:00 +0000 http://www.jimseven.com/?p=578#comment-101446 Hmm, I'm not convinced.  The bubbles act the same way only in NITROGEN draft beer--they're unusually tiny and flow down, unlike carbonation bubbles which are larger and rise.  Most coffee containers are nitrogen flushed to preserve oils/flavor/prevent oxidation.  Maybe this nitrogen is getting into the espresso, causing the same effect.  Hmm, I’m not convinced.  The bubbles act the same way only in NITROGEN draft beer–they’re unusually tiny and flow down, unlike carbonation bubbles which are larger and rise.  Most coffee containers are nitrogen flushed to preserve oils/flavor/prevent oxidation.  Maybe this nitrogen is getting into the espresso, causing the same effect. 

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89556 Sebastian Storholm Sun, 09 Nov 2008 02:54:12 +0000 http://www.jimseven.com/?p=578#comment-89556 Neat, another (almost) useless fact I can pester lesser minds with! ^^ Neat, another (almost) useless fact I can pester lesser minds with! ^^

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89506 Ishida Sat, 27 Sep 2008 16:03:25 +0000 http://www.jimseven.com/?p=578#comment-89506 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... 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…

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89478 Humberto Tue, 09 Sep 2008 23:03:37 +0000 http://www.jimseven.com/?p=578#comment-89478 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". 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”.

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89477 rob berghmans Mon, 08 Sep 2008 20:06:32 +0000 http://www.jimseven.com/?p=578#comment-89477 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. 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.

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89464 Sarah Dooley Fri, 05 Sep 2008 16:50:44 +0000 http://www.jimseven.com/?p=578#comment-89464 That was simple and really cool. Thanks. That was simple and really cool. Thanks.

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89456 Chris Weybright Mon, 01 Sep 2008 17:04:06 +0000 http://www.jimseven.com/?p=578#comment-89456 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? 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?

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89451 Tomasz Nguyen Sat, 30 Aug 2008 13:48:59 +0000 http://www.jimseven.com/?p=578#comment-89451 Hi! on a slightly different note, when are you going to rid of you records? I'm after one, badly :) Hi!
on a slightly different note, when are you going to rid of you records? I’m after one, badly :)

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89446 Arthur Wynne Tue, 26 Aug 2008 05:32:16 +0000 http://www.jimseven.com/?p=578#comment-89446 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 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

]]> http://www.jimseven.com/2008/08/09/crema-and-the-laws-of-physics/#comment-89443 Richard Kirton Mon, 25 Aug 2008 06:43:34 +0000 http://www.jimseven.com/?p=578#comment-89443 @Hugo, And there's me thinking fluid dynamics is a complicated subject! @Hugo, And there’s me thinking fluid dynamics is a complicated subject!

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