Will edible water vessels help eliminate plastic water bottle waste?

Monday, 1 May, 2017

While some people baulk at the prospect of buying bottled water, sales thereof are causing all sorts of problems for Coca-Cola’s Australian operations.

Last week the soft-drink manufacturer issued a profit downgrade, and cited increased sales of bottled water among competitors as one of the factors.

Soft drink consumption has waned in recent years, as consumers have turned towards beverages they feel are healthier, or in the case of drinks like Coke, appear to be sugar free.

Yet there are those who see no sense in buying water in a bottle, especially in places like Australia, where tap water is deemed safe to drink.

To them, buyers of bottled water are pouring perfectly good money down the drain. And then there is the issue of the waste plastic generated by this consumption.

But while people mightn’t be dissuaded from buying water in a bottle anytime soon, one company is hopeful it can eliminate some of the plastic bottle waste by-product, by selling water in sphere shaped vessels that are edible.

I don’t know if the idea will catch on, but I’ll say one thing for the edible containers, they look appealing. I hope they taste just as nice.

Related: , , ,

Can you drink without getting drunk? Take with a pinch of yeast…

Wednesday, 7 May, 2014

Apparently ingesting yeast, itself an ingredient of most alcoholic beverages, can mitigate, but not eliminate, the effects of alcohol… might adding a pinch of salt also help?

You see, what Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.

Whatever you do, DO NOT go thinking you could still drive afterwards, if you were to ever try this out.

Related: , ,

The invention of the AeroPress coffee brewer

Monday, 28 April, 2014

Alan Adler, a Sanford professor and inventor of the Aerobie, a Frisbee like flying disc, also gave the world the AeroPress, that came to be because Alder saw the need for a device that could brew just one cup of espresso strength coffee:

The AeroPress was conceived at Alan Adler’s dinner table. The company was having a team meal, when the wife of Aerobie’s sales manager posed a question: “What do you guys do when you just want one cup of coffee?” A long-time coffee enthusiast and self-proclaimed “one cup kinda guy,” Adler had wondered this many times himself. He’d grown increasingly frustrated with his coffee maker, which yielded 6-8 cups per brew. In typical Adler fashion, he didn’t let the problem bother him long: he set out to invent a better way to brew single cup of coffee.

Related: , ,

Perfecting coffee is a matter of getting your ratios right

Friday, 30 August, 2013

There’s plenty of advice about how to brew the perfect cup of coffee… so who to listen to? It seems to me though, you couldn’t go too far wrong by starting out with the right, or would that be the best, ratio of coffee to water.

Instead, the key is to start with the Golden Ratio of 17.42 units of water to 1 unit of coffee. The ratio will get you into that optimal zone, plus it is unit-less, which means you can use grams, ounces, pounds, stones, even tons if that’s your thing. So if you’re hoping for a 20 percent extraction against 1.28 percent Total Dissolved Solids, you can start with 30 grams of dry coffee grounds, 523 grams of water, and then adjust from there.

Related: , ,

Drink each cup of coffee as if it were your last

Friday, 29 March, 2013

If you feel that morning cup of coffee isn’t quite hitting the spot, it could be time to consider upping your caffeine dosage… enter then “Death Wish” coffee, that claims to contain 200% more caffeine than regular coffee:

“This is not your regular morning coffee. This is not your store bought coffee. You will not find this coffee at your local diner or at your sissy Starbucks,” its disclaimer reads. “Death Wish Coffee is the most highly caffeinated premium dark roast organic coffee in the world. This is Extreme Coffee, not for the weak. Consider yourself warned.”

Related: , ,

Cheers, an illustrated guide to shot production

Friday, 15 March, 2013

Shots guide

After a week like this, it’s feeling a shot sort of Friday evening.

What to choose though, what to choose.

Via Design You Trust.

Related: , ,

Secret ingredient aside, what else is used make Coca-Cola?

Tuesday, 12 March, 2013

An item by item listing, and it looks to me as if no stone has been left unturned, of what goes into the production of a can of Coca-Cola… starting with the aluminum can:

Each can originated in a small town of 4,000 people on the Murray River in Western Australia called Pinjarra. Pinjarra is the site of the world’s largest bauxite mine. Bauxite is surface mined – basically scraped and dug from the top of the ground. The bauxite is crushed and washed with hot sodium hydroxide, which separates it into aluminum hydroxide and waste material called red mud. The aluminum hydroxide is cooled, then heated to over a thousand degrees celsius in a kiln, where it becomes aluminum oxide, or alumina. The alumina is dissolved in a molten substance called cryolite, which is a rare mineral from Greenland, and turned into pure aluminum using electricity in a process called electrolysis. The pure aluminum sinks to the bottom of the molten cryolite, is drained off and placed in a mold. It cools into the shape of a long cylindrical bar. The bar is transported west again, to the Port of Bunbury, and loaded onto a container ship bound for – in the case of Coke for sale in Los Angeles – Long Beach.

Related: , ,

When it comes to brewing coffee only take advice from the best

Tuesday, 20 November, 2012

No amount of tuition and advice could ever see me brew a cup of coffee remotely matching the quality of a barista who knows what they are doing. Still if you’re willing to have a go at making your own top-notch coffee, taking pointers from Katie Carguilo, this year’s US Barista champion, is the way to go:

Most of us are satisfied with any good cup of joe, especially on a winter’s morning, but if, like Carguilo, you want it to be truly great, you must treat your kitchen like a laboratory. “The way I’ve mastered coffee brewing is to focus exclusively [on one batch of beans] for a month or so, recording all the variables, and keeping good notes,” says 29-year-old Carguilo, who has worked in the coffee profession for a decade, first as a barista and now as a trainer for Counter Culture Coffee. Working with one type of coffee for a four-week period, “I write down how much coffee I’m using, how much water. I take a record of the time it took to brew, of the grind size. And then if I don’t like it, I change one variable each time. Tomorrow, or by the end of the week, it’ll be good, and then you can have another three weeks of blissful coffee making at home.”

Related: , ,

Mix coffee and condensed milk and you have Vietnamese Coffee

Wednesday, 30 May, 2012

A pretty simple recipe for making Vietnamese coffee… while it certainly looks tasty, given the quantities of condensed milk you could be consuming, I’d say it makes for more of a dessert coffee than anything else.

Related: , ,

Your assignment should you accept, cool coffee only with a spoon

Monday, 21 February, 2011

This is the only type of physics I can handle on a Monday morning… what is the best way to cool a freshly brewed cup of coffee, using only a metal teaspoon?

Leave the spoon inside the cup: As the metal is a good heat conductor (and we are not talking about a wooden spoon!), and there is some part inside the liquid and other outside, it should help with the heat transfer, right?

Related: , , , , ,