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Speaker 1: Get in touch with technology with text Stuff from stuff

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Speaker 1: dot Com. Hey there, and welcome to text Stuff. I'm

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Speaker 1: Jonathan Strickling and I'm Lauren boggle Bom. She's back again.

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Speaker 1: Lauren has graciously agreed to join me on this episode

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Speaker 1: because we're talking about a subject that I think we could.

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Speaker 1: I think it's safe to say you and I are

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Speaker 1: passionate about the subject, extremely passionate, passionate on a daily basis,

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Speaker 1: perhaps dependent upon it. It would be a better way

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Speaker 1: of raising it. Yes, we're talking about coffee, coffee machines

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Speaker 1: and and that wonderful life blood that makes me not

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Speaker 1: murder everyone and sometimes makes you walk right through walls.

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Speaker 1: It definitely gets my stabbing levels down to an acceptable

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Speaker 1: level so that I don't go around stabbing people. Yeah.

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Speaker 1: We uh. This is something that a lot of listeners

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Speaker 1: have been requesting. They We received a couple of different

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Speaker 1: requests from listeners to cover coffee machines. So in order

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Speaker 1: to do that, I thought it'd be fun to first

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Speaker 1: talk about coffee itself, kind of the history of coffee

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Speaker 1: and where it comes from and how it's grown and

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Speaker 1: what it's like, and then we'll transition into the various

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Speaker 1: ways human beings have used coffee to make a beverage

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Speaker 1: that we all know and love. Most of us, I mean, well,

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Speaker 1: I mean those of us that aren't wrong. Right, maybe

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Speaker 1: you're a tea drinker. We don't pass judgment. I drink

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Speaker 1: tea as well. Yeah, both, yeah, in fact, sometimes mixed

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Speaker 1: because well it's not necessarily on purpose. I just I

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Speaker 1: have a problem alright. So anyway, where does coffee come from? Well,

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Speaker 1: coffee plants are very particular, right, they need specific types

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Speaker 1: of soil. They need a certain level of of of

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Speaker 1: richness to that soil, and needs be nice fertile ground,

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Speaker 1: and they need really mild temperatures. So they don't do

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Speaker 1: well in climates where you get a lot like there's

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Speaker 1: a big difference between the highest of the highs and

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Speaker 1: the lowest of the lows. So you're talking something in

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Speaker 1: the tropic kind of area. Yeah, the equatorial area, you know,

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Speaker 1: somewhere around the equator. That's where your weather does not

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Speaker 1: different change that dramatically from one part of the year

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Speaker 1: to the other part of the year. And there's actually

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Speaker 1: a band that you could look at with the the

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Speaker 1: very the the two the two borders would be the

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Speaker 1: tropic of Capricorn and the Tropic of Cancer, and we

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Speaker 1: refer to this band with a particular little nickname. As

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Speaker 1: far as coffee goes, the bean belt, bean belt, And

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Speaker 1: so that sounds like a fabulous fashion accessory. It does,

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Speaker 1: doesn't it. Yeah, I doubt I could rock the bean belt.

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Speaker 1: I just I'm not confident enough in my look. But

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Speaker 1: the only state in the United States that actually falls

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Speaker 1: in that range where you could grow coffee is Hawaii,

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Speaker 1: and the Big Island of Hawaii is a place where

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Speaker 1: coffee has grown. There are many plantations. They're the volcanic soil,

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Speaker 1: as it turns out, is great for growing coffee in general.

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Speaker 1: Higher altitudes are really excellent for ground coffee. And they

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Speaker 1: have a mountain or two on the Big Island. I've

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Speaker 1: visited the Big Island. I have actually visited coffee farms,

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Speaker 1: coffee plantations. I've never been to a coffee farm. It's

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Speaker 1: so awesome. Yeah, you get to actually see how the

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Speaker 1: plants are grown, how how people are harvest the coffee cherries.

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Speaker 1: The one the tour I went on, they let you

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Speaker 1: pick a coffee cherry and actually taste it, so you

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Speaker 1: could get to experience what it was like. Oh, which

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Speaker 1: is how you have a recommendation for maybe not eating

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Speaker 1: a whole lot of coffee cherries. Coffee cherries, by the way,

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Speaker 1: are how coffee grows, because it doesn't just grow in

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Speaker 1: a little pre roasted bean on a bush. That's ridiculous.

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Speaker 1: It's not a it's not in a pod. Now. It's

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Speaker 1: not like like beans like green beans. It's not like

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Speaker 1: that right right there. Their seeds really, and so they

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Speaker 1: grow in what's called coffee cherries or coffee berries sometimes,

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Speaker 1: which looks a little bit like a like a cherry

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Speaker 1: or a grape. Like it's sort of olive size. Yeah,

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Speaker 1: rub out that size, maybe a little for the smaller olives.

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Speaker 1: Not not like those ginormous olives. Olives you defy the

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Speaker 1: laws of man. Uh. These are these They do look

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Speaker 1: kind of like grapes, kind of like like like a grape,

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Speaker 1: and the cherry really got friendly and had little babies,

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Speaker 1: and the skin is kind of tough. But then once

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Speaker 1: you pierce the skin, it's all like juicy and birsty.

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Speaker 1: The skin is also very bitter, so I don't recommend

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Speaker 1: chewing on the skins so much. Um, And the fruit

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Speaker 1: is very sweet, it's very sticky, it's got a subtle

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Speaker 1: flavor to it. I think of it kind of like

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Speaker 1: rose water and watermelonw Yeah, I think I want to

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Speaker 1: eat that. Actually, that's got to be careful though, because

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Speaker 1: those coffee beans, the seeds are really super hard and

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Speaker 1: if you're just crunching, you could crack a tooth. Yeah,

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Speaker 1: well recommend I do know that in some places they

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Speaker 1: save they save the fruit once they've used the rest

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Speaker 1: of the of the bean for coffee purposes, dry it

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Speaker 1: out and use it for tea. Oh. Interesting, so you

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Speaker 1: can brew a tea using that. Now, once you strip

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Speaker 1: that fruit away, you still have some layers on top

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Speaker 1: of the bean itself, right, so skins kind of Yeah.

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Speaker 1: So you have to actually go through a process to

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Speaker 1: get to the point where you can get to the beans.

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Speaker 1: So you harvest the coffee easy pick. These cherries, those

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Speaker 1: are either dried in the sun over the course of

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Speaker 1: a week to tend a something like that, or they're

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Speaker 1: placed in a pulping machine to remove the fruit and

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Speaker 1: then uh, those beans are dried by the sun. Usually

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Speaker 1: you can do it in other ways, but the sun

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Speaker 1: is the sun is kind of right there. Yeah, the

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Speaker 1: ones I've seen they put them in like these big

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Speaker 1: uh sieves almost, and then they rake them occasionally to

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Speaker 1: make sure that they're all drying evenly. Yeah, sort of

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Speaker 1: like a like if you've ever been gold panning, sort

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Speaker 1: of like a very large gold panning thing, right, and hey,

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Speaker 1: this stuff it's it's like just as valuable as gold

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Speaker 1: in my eyes, so other black gold. Yeah, after you

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Speaker 1: dry it, that's when you can get those other elder

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Speaker 1: layers of the bean removed in a process that's called hulling,

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Speaker 1: as in removing the holes around the beans. They are

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Speaker 1: graded and sorted by size and density. And then the

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Speaker 1: this coffee, which is referred to as green coffee, the

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Speaker 1: beans have a kind of greenish tinged them, then is

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Speaker 1: shipped to roasters. So you often don't have a coffee

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Speaker 1: plantation and roaster on the same premises you would. You would.

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Speaker 1: Some of the coffee plantations sell their own coffee. But

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Speaker 1: it's a kind of interesting thing because they'll send the

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Speaker 1: green coffee off to roasters. Roasters will send the roasted

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Speaker 1: coffee back to the plantation and then the plantation can

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Speaker 1: sell it well. The roasting is a very specific process

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Speaker 1: in different people have very specific ideas about exactly how

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Speaker 1: much a coffee bean should be roasted and depending on

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Speaker 1: the type of coffee plant, and there are like six

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Speaker 1: thousand species within the coffee a genius, so you've got

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Speaker 1: a lot of options in there. Yeah, it's it gets

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Speaker 1: very particular. So how does how does the roasting process go? All? Right?

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Speaker 1: So you get like a a roaster that can rotate,

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Speaker 1: So it's got a tumbling kind of kind of like

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Speaker 1: a clothes dryer. It tumbles because you want all the

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Speaker 1: beans to uh, to roast evenly. You don't want to

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Speaker 1: end up with like a bottom layer that is roasted

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Speaker 1: to one degree and the stuff above it is to

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Speaker 1: a different one than you have. You don't have consistent

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Speaker 1: coffee right right. Yeah. My first thought that I was like,

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Speaker 1: it's like a rotisserie. And then I was like, but

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Speaker 1: that would be terrible for beans because you know, you

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Speaker 1: can't like spit them like you can't a chicken. And

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Speaker 1: then he said and then he said like a clothes dryer,

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Speaker 1: and then I just thought of like a clothes dryer

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Speaker 1: full of chickens, and then I was like, this is

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Speaker 1: a terrible I'm just oh, I just need to share

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Speaker 1: this with someone to get this idea out of my head.

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Speaker 1: It's like the ring sounds like a rejected Gary Larson

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Speaker 1: farside cartoon. Like, you know, this is too horrifying even

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Speaker 1: for me. Clothes dryer full of chickens. Well at any rate.

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Speaker 1: So the roosters, they are put to a temperature of

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Speaker 1: around five frees fahrenheit, which is about celsius to get

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Speaker 1: the beans to the right temperature, and once the beans

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Speaker 1: are hot enough, they undergo a process called pyrolysis. They

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Speaker 1: expand kind of like popcorn. They actually pop out and

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Speaker 1: get much larger than they normally are. And the longer

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Speaker 1: you roast the coffee bean, the more intense the flavors become.

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Speaker 1: The more intense the aroma becomes, those oils become really concentrated.

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Speaker 1: You do. However, if you're the longer you roast them,

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Speaker 1: you also lose more and more of the caffeine that's

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Speaker 1: inside them. So so darker beans are actually less caffeinated

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Speaker 1: by the lighter flavored greener beans. Yeah, so if you

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Speaker 1: have a light roast coffee, you typically have more caffeine

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Speaker 1: in it than a dark roast. Keep in mind that

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Speaker 1: it also depends upon the species of the coffee plant. Right,

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Speaker 1: Some have more caffeine than others, and depending upon the

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Speaker 1: process that they're using, sometimes coffee makers will actually add

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Speaker 1: caffeine back into the mix afterward, because you want to

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Speaker 1: make sure that you have that kick. But yeah, some

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Speaker 1: people prefer the the robust flavors of a dark coffee.

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Speaker 1: They do have stronger flavors. Some people prefer the lighter

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Speaker 1: flavors and the caffeine kick from the lighter coffee. Uh.

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Speaker 1: And in general, lighter coffees have more caffeine. And we've

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Speaker 1: been doing this for a while as a human beings

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Speaker 1: have been harvesting coffee for quite some times. Yes, not

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Speaker 1: just Jonathan and I. We've been spending literally hours harvesting

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Speaker 1: coffee today in preparation for this podcast. By harvesting coffee,

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Speaker 1: we mean breating articles and drinking it. Yeah. Legends placed

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Speaker 1: the discovery of coffee a couple of thousand years ago,

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Speaker 1: um supposedly when a goat hurd in what would become

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Speaker 1: Ethiopia noticed that his heard got real perky when they

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Speaker 1: ate the berries off of this one particular plant. The

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Speaker 1: goats seemed to dance, dancing, dancing the name of a

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Speaker 1: of a brand of coffee. Yeah, local, local, roaster and sellar.

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Speaker 1: You're in Atlanta, right, Actually, they're they're very local. They're

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Speaker 1: right there. They're a ten minute walk from our office.

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Speaker 1: Good good coffee if you ever get in to Atlanta. Like, um,

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Speaker 1: people have probably been eating coffee for a long time.

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Speaker 1: East African tribes eased to make uh, these balls of

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Speaker 1: like animal fat plus coffee berries. Um. So if you

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Speaker 1: thought that putting butter in your coffee was a whole

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Speaker 1: new fangled thing, then you're you're actually late to the game.

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Speaker 1: Historians think it was developed into a drink somewhere around

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Speaker 1: one thousand CE on the Arabian Peninsula, and it became

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Speaker 1: hugely popular with Muslim populations there. They do not consume alcohol,

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Speaker 1: so I assumed that this was a thing that they

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Speaker 1: were kind of like, yeah, drugs are good. Yeah, this

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Speaker 1: is an alcohol, and yet it gives us an interesting

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Speaker 1: energetic feeling. Um, and it's bread. As the religions spread

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Speaker 1: throughout the next few centuries. Legend also has it that

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Speaker 1: coffee growers were so protective of their crops that they

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Speaker 1: didn't allow plants or even fertile seeds to leave the

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Speaker 1: Arabian Peninsula for for hundreds of years until a man

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Speaker 1: smuggled some seeds out of Mecca by strapping them to

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Speaker 1: his chest. Um. Whether or not that is true, India

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Speaker 1: definitely had some coffee crops growing by about sixteen hundred,

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Speaker 1: and European travelers around that time started catching on to

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Speaker 1: this whole coffee thing. The Dutch were the first to

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Speaker 1: the first Europeans to start up a coffee estate that

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Speaker 1: was on Java, Java Island in sixteen sixteen, and we

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Speaker 1: think it arrived over in the America's possibly also through

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Speaker 1: smuggling around the seventeen twenties. Brazil and Columbia are now

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Speaker 1: the largest producers of coffee, followed up by Indonesia and Vietnam.

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Speaker 1: I remember hearing a story at one point about uh

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Speaker 1: that smuggling of coffee beans into the America's through uh

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Speaker 1: being hidden in flowers. Yeah, yeah, I heard that. Um

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Speaker 1: Uh Brazilian foreign dignitary uh talked real pretty too to

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Speaker 1: the wife of someone over in a coffee growing estates

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Speaker 1: and then managed to smuggle them back to back to

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Speaker 1: Brazil where it flourished. But so smuggling big in the

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Speaker 1: coffee world, as it turns out, like one of those

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Speaker 1: things where this belongs to the world for freedom, for freedom.

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Speaker 1: So let's talk about the history of the action of

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Speaker 1: the coffee machines, the various devices we have used to

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Speaker 1: make coffee. Some of these, you know, you might argue, uh,

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Speaker 1: take the term machine pretty liberally, but it is interesting

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Speaker 1: to note that even the most simplistic methods of making

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Speaker 1: coffee have a relation to the standard coffee drip machine

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Speaker 1: that a lot of people have in their homes. Oh yeah, yeah,

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Speaker 1: these first two are not electronic forms, but I would

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Speaker 1: remind you that even a lever is a machine, although

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Speaker 1: this first one I hesitate to call a machine. It's

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Speaker 1: really more like a device or a prop um. The

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Speaker 1: simplest way to make coffee or yeah, it's just by

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Speaker 1: pouring hot water over or through some grounds. Um, I'm

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Speaker 1: very fond of my drip cone personally. Uh. It's just

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Speaker 1: a cone shaped thing and you put a filter in

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Speaker 1: it to contain the grounds, and you place the whole

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Speaker 1: contraption on top of a coffee cup and then you

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Speaker 1: pour hot water through it until the cup is full

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Speaker 1: of coffee, and then yeah, everything is better in the universe. Um.

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Speaker 1: A little bit more complicated than that is what's known

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Speaker 1: in the US as a French press and more generally

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Speaker 1: around the world as a coffee press or coffee plunger

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Speaker 1: or cavitiery a pistone. And this is a very simple

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Speaker 1: manual machine, uh manpowered or woman powered, person powered really

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Speaker 1: um consisting of you know, cylindrical chamber and a fitted

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Speaker 1: filter that's attached to a rod. You steep the coffee

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Speaker 1: grounds in hot water in the chamber, and when it's

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Speaker 1: brew tre're liking, you just push the filter down into

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Speaker 1: the chamber that the water flows up through the filter

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Speaker 1: and it collects the grounds at the bottom of the chamber,

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Speaker 1: which let's see pour non chewy coffee off of the

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Speaker 1: top and you, uh, you gotta make that. You've gotta

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Speaker 1: make both the pressing uh very smooth and slow and

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Speaker 1: the pouring you need to make nice and smooth and

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Speaker 1: slow so that you make sure you're not stirring up

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Speaker 1: a lot of sediment. You can get sediment from French press.

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Speaker 1: Coffee definitely usually tends to end up in the cut

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Speaker 1: no matter what. The first time I ever used a

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Speaker 1: French press was at a restaurant in Las Vegas with

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Speaker 1: lots of people all around me, and I just felt

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Speaker 1: like I've got to do this right, or everyone will

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Speaker 1: judge me. And I know that what happens in Vegas

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Speaker 1: stays in Vegas, but I'm not even comfortable with that,

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Speaker 1: to tell you the truth I want to make. And yes,

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Speaker 1: you are just pushing the grounds further and further down

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Speaker 1: to the bottom while the water is allowed to go

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Speaker 1: through the filter or the brewed coffee. At that point,

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Speaker 1: it's night in water. It's brewed coffee is able to

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Speaker 1: pass through the filter so that you can pour it

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Speaker 1: into your cup. And a lot of people will like

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Speaker 1: this method because they think it brews a particularly smooth

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Speaker 1: cup of coffee. Yeah, and unlike unlike coffee that eases

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Speaker 1: paper filters and it's processing even like with my drip cone. Uh,

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Speaker 1: you're allowing all of the oils and the coffee to

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Speaker 1: make their way into your cup. Oil is kind of

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Speaker 1: where the flavor is residing. So if the paper is

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Speaker 1: absorbing some of the oil, you're losing a little bit

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Speaker 1: of something and getting a tiny little bit of paper

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Speaker 1: fiber in there. And and some people are just like,

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Speaker 1: that's just not acceptable, unacceptable, purest form of coffee oil

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Speaker 1: to go into my system as possible, I do, I

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Speaker 1: do prefer French press to all other forms of coffee

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Speaker 1: now might be a coffee snob. The idea of fixing

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Speaker 1: a screen like straight to a pot in order to

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Speaker 1: avoid getting grounds in your cup probably goes back a ways,

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Speaker 1: but the first patent on the on the actual plunger

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Speaker 1: device was granted in France in nineteen nine, hence the

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Speaker 1: term French press. Now, if we go back further to

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Speaker 1: the early eighteen hundreds, that's when we get the first

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Speaker 1: inventions of the percolators. Now, we may be familiar with

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Speaker 1: a percolator that if you've ever seen a coffee pot's

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Speaker 1: got a little like knob type protrusion on the very

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Speaker 1: top that's clear. Yeah, it looks sort of like a

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Speaker 1: sort of like do you remember the board game Sorry

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Speaker 1: from when you were a kid that papomatic bubble? Yeah? Yeah,

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Speaker 1: I always when I was a kid, I thought that

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Speaker 1: my grandmother's percolator coffee cup would probably had a popomatic bubble,

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Speaker 1: and she was like, don't touch that, it's hot. Yeah yeah,

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Speaker 1: And in fact it would be hot. And the reason

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Speaker 1: why it's clear is so that you can see when

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Speaker 1: the coffee has been has finished percolating, in case you

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Speaker 1: could not hear it finishing. So this is a really

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Speaker 1: simple machine as well. You've got a chamber at the

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Speaker 1: bottom of the pot. This is the one that's you know,

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Speaker 1: closest to the source of heat. This is where the

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Speaker 1: water goes and a tube leeds up from the us

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Speaker 1: chamber to the top of the pot. Uh. You put

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Speaker 1: the right amount of water in and coffee grounds go

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Speaker 1: into another chamber. That's it's at the very top of

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Speaker 1: the pot. So you've got a filter at the base

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Speaker 1: of the coffee grounds chamber. So here's the deal. You've

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Speaker 1: got the whole coffee pot on a heat source. The

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Speaker 1: heat source heats the water to boiling. That boiling water

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Speaker 1: starts to push water up the tube. It forces water

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Speaker 1: up that tube because there's nowhere else for it to go.

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Speaker 1: So the water goes up the tube where it bubbles

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Speaker 1: over the top. That's where you see on the top

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Speaker 1: of the percolator little water bubbling over. When it bubbles

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Speaker 1: over the top, it goes down into the coffee grounds

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Speaker 1: and so the coffee grounds and the water get having

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Speaker 1: a little party up there. It absorbs some of those

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Speaker 1: coffee oils. UH. The now coffee or very weakly brewed

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Speaker 1: coffee at this point starts to sit down, eventually going

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Speaker 1: down through the filter and back into the chamber below.

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Speaker 1: It continues this process as the cooler water is sinking

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Speaker 1: closer to the heat source, getting a heated up boiling

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Speaker 1: going up through that tube. The process continues in a

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Speaker 1: cycle until you're getting to a point where all the

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Speaker 1: water inside the percolator is near boiling temperature. Now you

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Speaker 1: don't want it to actually boil boil, because they say

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Speaker 1: that boiled coffee is spoiled coffee. It's not gonna taste good.

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Speaker 1: But you want, like like any other food, you can

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Speaker 1: totally burn coffee. Oh yeah, and you know it when

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Speaker 1: you've had it, you're just like a favor of failure.

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Speaker 1: It is it is, and it's you know, you're like,

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Speaker 1: I'm still gonna drink it, but I'm not happy. So

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Speaker 1: this this continues until that percolating sound stops. That's a

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Speaker 1: signal that the water has reached this temperature of near boiling,

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Speaker 1: and you remove it from the heat and then you're

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Speaker 1: able to remove the grounds and pour cups of coffee

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Speaker 1: and uh and a lot of people really still prefer

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Speaker 1: percolator coffee, whether it's one some percolators have a heating element.

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Speaker 1: It actually in the coffee thing, so you just plug

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Speaker 1: it in that sort of like an electric kettle. Yeah.

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Speaker 1: And then others are meant to go directly onto a

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Speaker 1: heating element, whether it's an electric stove, gas stove, maybe

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Speaker 1: even a fire if you're a cowboy, because the cowboys

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Speaker 1: made coffee, or a camper yeah, or a camper um um.

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00:19:18,280 --> 00:19:23,399
Speaker 1: So that again popular but very simple yeahs And but

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Speaker 1: actually well, I mean most most coffee makers are very simple.

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Speaker 1: I hadn't thought about it very much until we started

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Speaker 1: doing this research. The next one is a vacuum drip, yeah,

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Speaker 1: which looks like it's something super cool and hip story

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Speaker 1: and chemistry related. Oh yeah yeah. When the first time

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Speaker 1: that I saw one was in a relatively fancy restaurant

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Speaker 1: down in St. Petersburg, I believe, actually and Florida or Russia, Florida,

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Speaker 1: just just checking and and and it looks it looked

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Speaker 1: like this crazy like like fifties era space age kind

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Speaker 1: of thing, or possibly like something from like from like

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Speaker 1: Gaslight Sci Fi kind of which which is true because

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00:20:06,440 --> 00:20:08,680
Speaker 1: that's about when it dates from it even it dates

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Speaker 1: before Gaslight Sci Fi because it comes from the eighteen thirties,

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Speaker 1: but it's one of those that we've seen a resurgence

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Speaker 1: in recently as people have gone on the quest for

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Speaker 1: the perfect cup of coffee. And this is another one

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Speaker 1: that is based on a very similar principle as to

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Speaker 1: the percolator UH in several ways. So if you looked

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Speaker 1: at one of these, they tend to look something like

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00:20:29,840 --> 00:20:32,679
Speaker 1: kind of like an hour glass of shape. The bottom

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00:20:32,800 --> 00:20:36,399
Speaker 1: chamber is one that holds the water. It's connected via

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Speaker 1: a tube that has a filter in it to an

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Speaker 1: upper chamber. The upper chamber is open to the atmosphere,

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Speaker 1: is not closed exactly, it's not it's not sealed like

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Speaker 1: an hour glasses. You put the coffee grounds in that.

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Speaker 1: Now the filter keeps the coffee grounds from going down

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Speaker 1: into the lower chamber UH. And you would then turn

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Speaker 1: on the heat allow the water in the bottom chamber

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00:21:01,320 --> 00:21:03,840
Speaker 1: to start to boil. That would make water vapor, that

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00:21:03,920 --> 00:21:06,959
Speaker 1: would force it creates an increase in water and air

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00:21:07,040 --> 00:21:09,840
Speaker 1: pressure weather because the water vapor is taking up more

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00:21:09,920 --> 00:21:13,159
Speaker 1: space than the water was. That's forcing water up that

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00:21:13,280 --> 00:21:16,359
Speaker 1: tube through the filter to mingle with the coffee grounds.

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Speaker 1: With these vacuum drip sets, you are supposed to stir

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00:21:21,680 --> 00:21:23,879
Speaker 1: the coffee grounds and water together a little bit so

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00:21:24,000 --> 00:21:26,960
Speaker 1: that you get a good amount of coverage and you

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00:21:27,040 --> 00:21:30,800
Speaker 1: get the coffee grounds sufficiently wet so that those oils

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00:21:30,960 --> 00:21:34,480
Speaker 1: seep into the water. When it cools down, the water

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00:21:34,600 --> 00:21:37,800
Speaker 1: vapor in the bottom chamber begins to condense. That creates

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00:21:37,840 --> 00:21:41,120
Speaker 1: a vacuum which starts to pull the coffee back down

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00:21:41,280 --> 00:21:44,399
Speaker 1: the tube through the filter, so you don't get any grounds,

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00:21:45,080 --> 00:21:48,240
Speaker 1: and it fills up that lower chamber not with water

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00:21:48,359 --> 00:21:51,400
Speaker 1: but now with brood coffee. So that's why it's called

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Speaker 1: a vacuum drip. It's because that water vapor wentz Can

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00:21:54,160 --> 00:21:57,680
Speaker 1: condensing creates the vacuum pulling the coffee back down. It

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00:21:57,920 --> 00:22:01,680
Speaker 1: looks like magic. It looks like fancy coffee science magic

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00:22:01,880 --> 00:22:04,359
Speaker 1: while that's going on, and it definitely looks like you know,

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00:22:04,520 --> 00:22:07,480
Speaker 1: you're like, I have had a mad scientist brew me

396
00:22:07,560 --> 00:22:10,800
Speaker 1: a cup of coffee, and uh, it's very pretty. Like

397
00:22:10,880 --> 00:22:14,040
Speaker 1: a lot of these are very very The design just

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00:22:14,160 --> 00:22:17,520
Speaker 1: makes it look really appealing. There's a very strong aesthetic

399
00:22:17,640 --> 00:22:21,400
Speaker 1: appeal to these, certainly more than you know, an average

400
00:22:21,480 --> 00:22:23,960
Speaker 1: coffee maker, right. A lot of those coffee makers are

401
00:22:24,040 --> 00:22:27,480
Speaker 1: very functional they're not necessarily pretty. You can not pretty ones,

402
00:22:27,600 --> 00:22:30,760
Speaker 1: but right, right, but most of them are pretty uh utilitarian,

403
00:22:30,840 --> 00:22:34,080
Speaker 1: not pretty pretty not pretty. Mine mine looks fine, but

404
00:22:34,200 --> 00:22:38,119
Speaker 1: it doesn't look space age. Um. Mine actually has a

405
00:22:38,480 --> 00:22:42,520
Speaker 1: coffee grinder, permanent filter and uh and you know, all

406
00:22:42,560 --> 00:22:44,720
Speaker 1: that kind of stuff mixed into to it. So it

407
00:22:44,840 --> 00:22:47,240
Speaker 1: grinds my coffee just as I need it brewed, which

408
00:22:47,320 --> 00:22:50,720
Speaker 1: is nice, yes, yes, also very important to fear a

409
00:22:50,760 --> 00:22:54,000
Speaker 1: coffee snob. Yeah, so that you have less surface area

410
00:22:54,040 --> 00:22:57,680
Speaker 1: to get stale while you're you know exactly, yeah, so

411
00:22:57,800 --> 00:23:00,760
Speaker 1: that you get that that really fresh tape. The next

412
00:23:00,840 --> 00:23:02,840
Speaker 1: one we want to talk about is the mocha pot,

413
00:23:03,320 --> 00:23:05,440
Speaker 1: which is going to sound very similar to the other

414
00:23:05,480 --> 00:23:08,320
Speaker 1: ones we've just mentioned, but moca pot coffees sort of

415
00:23:09,400 --> 00:23:12,840
Speaker 1: the kind of coffee brew with. This exists in a

416
00:23:12,960 --> 00:23:18,160
Speaker 1: weird world between the espresso and the coffee. So espresso

417
00:23:18,400 --> 00:23:21,919
Speaker 1: will talk about later, but it has its own particular

418
00:23:22,520 --> 00:23:27,560
Speaker 1: uh traits whereas they're they're slightly different from from coffee,

419
00:23:28,080 --> 00:23:29,919
Speaker 1: and this is kind of bringing the gap. And it's

420
00:23:30,040 --> 00:23:33,719
Speaker 1: very popular in Europe, particularly in countries like Italy and France.

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00:23:34,600 --> 00:23:36,280
Speaker 1: My my my roommate has one of these that has

422
00:23:36,280 --> 00:23:39,280
Speaker 1: passed down to her from her Italian grandmother's makes perfect sense.

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00:23:39,359 --> 00:23:42,679
Speaker 1: And these are really cool for like portable coffee makers.

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00:23:42,760 --> 00:23:44,840
Speaker 1: They're very they tend to be very compact, and they

425
00:23:44,920 --> 00:23:48,240
Speaker 1: work on any heating surface. You can again for camping

426
00:23:48,359 --> 00:23:50,480
Speaker 1: or cowboying and whatever you're doing, you can just kind

427
00:23:50,480 --> 00:23:52,639
Speaker 1: of bring it with you exactly. And it's very similar

428
00:23:52,680 --> 00:23:56,480
Speaker 1: again to the percolators. The vacuum drips has a similar principle.

429
00:23:56,840 --> 00:23:59,600
Speaker 1: So you've got again two chambers, the lower chambers where

430
00:23:59,640 --> 00:24:03,040
Speaker 1: the water goes uh, and then there's kind of it

431
00:24:03,119 --> 00:24:05,760
Speaker 1: looks almost like a funnel. There's a coffee grounds cone

432
00:24:05,840 --> 00:24:09,000
Speaker 1: that fits into the lower chamber, all right, So you

433
00:24:09,119 --> 00:24:11,640
Speaker 1: fill the lower chamber with water up to the right level,

434
00:24:11,760 --> 00:24:16,240
Speaker 1: which would be below where the cone uh stops where

435
00:24:16,480 --> 00:24:19,080
Speaker 1: the coffee grounds would start. Because you don't want to

436
00:24:19,119 --> 00:24:20,960
Speaker 1: have the water so high that the coffee grounds are

437
00:24:21,000 --> 00:24:24,200
Speaker 1: already getting wet. Uh. There is a tube that leads

438
00:24:24,280 --> 00:24:28,520
Speaker 1: down into the chamber from the coffee grounds cone. There's

439
00:24:28,520 --> 00:24:30,639
Speaker 1: a filter there so the coffee grounds don't again go

440
00:24:30,800 --> 00:24:35,000
Speaker 1: into the lower chamber. And then there's another tube that

441
00:24:35,240 --> 00:24:39,119
Speaker 1: leads up from the base of the kettle part like

442
00:24:39,240 --> 00:24:42,520
Speaker 1: the pot part, the part that will hold the coffee uh,

443
00:24:42,880 --> 00:24:46,840
Speaker 1: and they screw together. You put them on this heating element.

444
00:24:47,040 --> 00:24:50,879
Speaker 1: The heating element heats the water to boiling. Water is

445
00:24:50,960 --> 00:24:53,399
Speaker 1: forced up through the tube of the coffee grounds cone.

446
00:24:53,960 --> 00:24:57,560
Speaker 1: It then ends up mingling with the coffee grounds, thus

447
00:24:57,680 --> 00:25:01,600
Speaker 1: creating brood coffee. Uh. It continues to do so because

448
00:25:01,840 --> 00:25:05,040
Speaker 1: you keep the heat on. The water just continues to

449
00:25:05,160 --> 00:25:08,520
Speaker 1: flow up through this tube into the coffee grounds. So

450
00:25:09,280 --> 00:25:11,560
Speaker 1: the water in the coffee grounds level can't go down

451
00:25:11,920 --> 00:25:15,639
Speaker 1: because the the expanding water vapor from below is preventing it.

452
00:25:16,080 --> 00:25:18,320
Speaker 1: You can only go up, So it goes up through

453
00:25:18,320 --> 00:25:22,159
Speaker 1: another filter and up through it the tube in the

454
00:25:22,280 --> 00:25:26,000
Speaker 1: center of the pot and spills over that and that's

455
00:25:26,040 --> 00:25:29,679
Speaker 1: where it ends up forming the coffee inside the pot section.

456
00:25:30,119 --> 00:25:31,840
Speaker 1: And again you have to pay really close attention to

457
00:25:31,960 --> 00:25:33,880
Speaker 1: this because if you let it go on too long,

458
00:25:34,400 --> 00:25:37,080
Speaker 1: then it's just gonna start sputtering because all that's happening

459
00:25:37,160 --> 00:25:39,400
Speaker 1: is water vapor is being forced up through the tube.

460
00:25:39,440 --> 00:25:41,440
Speaker 1: There's no more there's not enough water for it to

461
00:25:41,480 --> 00:25:44,920
Speaker 1: be an actual stream, you know. You remove it from

462
00:25:44,920 --> 00:25:48,280
Speaker 1: the heat. You then can pour out either you can

463
00:25:48,320 --> 00:25:53,719
Speaker 1: pour out extremely concentrated cups of coffee. It's really more

464
00:25:53,840 --> 00:25:56,480
Speaker 1: like espresso. At that point, you would you would generally

465
00:25:56,560 --> 00:26:00,680
Speaker 1: either dilute it with hot water or hot milk of

466
00:26:00,760 --> 00:26:02,879
Speaker 1: some kind. Yeah, exactly that. That tends to be the

467
00:26:02,920 --> 00:26:04,800
Speaker 1: way to drink it. You can also drink it in

468
00:26:04,840 --> 00:26:07,600
Speaker 1: the very tiny cups, kind of similar to espresso. I've

469
00:26:07,640 --> 00:26:10,440
Speaker 1: seen that happen too, but yeah, no, I prefer to

470
00:26:10,520 --> 00:26:14,600
Speaker 1: do it that way because then you get superpower. Yeah.

471
00:26:15,160 --> 00:26:18,720
Speaker 1: My superpower is that I can no longer detect individual

472
00:26:18,920 --> 00:26:21,160
Speaker 1: heart rate and you want like I can't is there's

473
00:26:21,200 --> 00:26:23,840
Speaker 1: no more thumping. It's just a thrumb. Oh. I love it.

474
00:26:23,880 --> 00:26:25,840
Speaker 1: I love it when you could just feel every single

475
00:26:25,880 --> 00:26:28,480
Speaker 1: blood cell in your body is moves through your veins.

476
00:26:28,560 --> 00:26:31,840
Speaker 1: It's beautiful. Start to name them. Uh yeah. In that case,

477
00:26:32,280 --> 00:26:35,600
Speaker 1: I I go beyond space and time and I like

478
00:26:35,760 --> 00:26:37,560
Speaker 1: to try and keep my feet on the ground, so

479
00:26:38,600 --> 00:26:41,679
Speaker 1: I don't I dilute it if I drink it this style. Um,

480
00:26:42,080 --> 00:26:44,920
Speaker 1: but it is is a very common way of making

481
00:26:45,160 --> 00:26:48,199
Speaker 1: coffee in different areas of Europe, and I guess there

482
00:26:48,200 --> 00:26:49,840
Speaker 1: are a few folks in America who make it that

483
00:26:49,920 --> 00:26:53,840
Speaker 1: way too, Although we tend in America to to depend

484
00:26:53,960 --> 00:26:58,119
Speaker 1: upon the automatic drip coffee machine. And this is the

485
00:26:58,359 --> 00:27:00,439
Speaker 1: machine that people wanted to know. How the heck does

486
00:27:00,480 --> 00:27:02,960
Speaker 1: that work? Yes, these electric devices that you buy for

487
00:27:03,280 --> 00:27:05,480
Speaker 1: for very low amounts of money really and you just

488
00:27:05,600 --> 00:27:08,560
Speaker 1: plug it in and it makes everything okay. It's kind

489
00:27:08,640 --> 00:27:12,120
Speaker 1: of interesting because it's very similar to the principles we've

490
00:27:12,200 --> 00:27:15,760
Speaker 1: already covered. In fact, I was surprised, you know, before

491
00:27:15,840 --> 00:27:18,400
Speaker 1: I thought about this. I suppose if I had left,

492
00:27:19,040 --> 00:27:21,000
Speaker 1: you know, really critically thought about it, it would have

493
00:27:21,000 --> 00:27:23,399
Speaker 1: occurred to me. But I had just assumed there was

494
00:27:23,480 --> 00:27:27,800
Speaker 1: some sort of water pump somewhere in the typical coffee machine.

495
00:27:27,840 --> 00:27:30,160
Speaker 1: But that's not the case, al right. It's all using

496
00:27:30,240 --> 00:27:34,200
Speaker 1: the same kind of air pressure and physics that these

497
00:27:34,520 --> 00:27:39,600
Speaker 1: previous simpler versions, non electronic versions, have been using exactly.

498
00:27:39,680 --> 00:27:42,520
Speaker 1: So really the electronic part in this case is the

499
00:27:42,560 --> 00:27:45,960
Speaker 1: heating element that's contained within the coffee maker. That's really

500
00:27:46,000 --> 00:27:49,119
Speaker 1: the big UH invention is that the heating element is

501
00:27:49,200 --> 00:27:51,760
Speaker 1: not an external one. It's part of the machine. So

502
00:27:52,440 --> 00:27:56,840
Speaker 1: your basic element. Basically, parts of a coffee machine include

503
00:27:56,840 --> 00:27:59,639
Speaker 1: the reservoir that's where you pour the water into the

504
00:27:59,720 --> 00:28:02,840
Speaker 1: What Zervar has a drain at the base of it. Uh,

505
00:28:03,359 --> 00:28:06,280
Speaker 1: that drain has a one way water valve which allows

506
00:28:06,320 --> 00:28:09,119
Speaker 1: water to pass through the drain but not come back up,

507
00:28:09,480 --> 00:28:11,920
Speaker 1: which will be important in a moment. Yes, then you

508
00:28:12,040 --> 00:28:15,160
Speaker 1: have a tube that connects that hole, that that reservoir

509
00:28:15,320 --> 00:28:17,600
Speaker 1: that's connected to the valve on one side and to

510
00:28:18,440 --> 00:28:21,000
Speaker 1: essentially a shower head it's what they tend to call

511
00:28:21,080 --> 00:28:23,359
Speaker 1: it on the other side, because because it's sort of

512
00:28:23,359 --> 00:28:28,520
Speaker 1: like a sprinkler, it's a eventually going to drip water

513
00:28:28,640 --> 00:28:33,159
Speaker 1: out over your coffee right grounds exactly. So the this

514
00:28:33,320 --> 00:28:36,240
Speaker 1: tube is made usually of an aluminium because aluminum is

515
00:28:36,480 --> 00:28:40,360
Speaker 1: very very good at conducting heat, very good thermal conductor.

516
00:28:40,800 --> 00:28:44,880
Speaker 1: And you want yes, you do. And so, uh, the

517
00:28:45,000 --> 00:28:47,920
Speaker 1: tube is where that that water just will pass straight

518
00:28:48,000 --> 00:28:50,520
Speaker 1: through the still water at this point it hasn't touched

519
00:28:50,560 --> 00:28:54,160
Speaker 1: coffee grounds yet. And Uh, then you have the heating element,

520
00:28:54,600 --> 00:28:58,360
Speaker 1: and the heating element uses resistive heating to elevate the

521
00:28:58,400 --> 00:29:01,320
Speaker 1: waters temperature rapidly. And you've talked about resistive heating and

522
00:29:01,400 --> 00:29:05,280
Speaker 1: previous episodes of text stuff. Sure, but for a quick reminder, Yeah,

523
00:29:05,400 --> 00:29:09,600
Speaker 1: so when you have electricity passing through a conductive material,

524
00:29:10,000 --> 00:29:12,800
Speaker 1: you lose some of that energy, some of that electricity.

525
00:29:12,960 --> 00:29:15,600
Speaker 1: You don't get a one to one. So let's say

526
00:29:15,680 --> 00:29:18,960
Speaker 1: you have a one hundred electricity units. I'm making this

527
00:29:19,120 --> 00:29:22,600
Speaker 1: super simple one hundred electricity units that are going in

528
00:29:22,720 --> 00:29:24,760
Speaker 1: from one side, and then you've got a little detector

529
00:29:24,840 --> 00:29:26,560
Speaker 1: at the other side, and you see that there are

530
00:29:26,600 --> 00:29:29,400
Speaker 1: only eighty electricity units coming out the other side, and

531
00:29:29,480 --> 00:29:31,880
Speaker 1: you realize that the other twenty electricity units have been

532
00:29:31,960 --> 00:29:34,920
Speaker 1: lost in the form of heat the actual conductor's temperature

533
00:29:35,200 --> 00:29:39,760
Speaker 1: has increased. So that is incredibly simple, I realized. But

534
00:29:40,320 --> 00:29:44,040
Speaker 1: just to illustrate the point, that's the basis behind resistive heating,

535
00:29:44,200 --> 00:29:47,400
Speaker 1: as is the way electrical heating components work. Electricity passes

536
00:29:47,440 --> 00:29:50,440
Speaker 1: through the conductive material, it heats up the conductive material,

537
00:29:50,920 --> 00:29:53,320
Speaker 1: and usually that's waste, but you can make it work

538
00:29:53,400 --> 00:29:56,400
Speaker 1: for you. UM resistance is dependent upon a couple of things.

539
00:29:56,520 --> 00:29:59,480
Speaker 1: The material itself, so like you know whether it's copper

540
00:29:59,520 --> 00:30:02,840
Speaker 1: or whatever, whatever conductive material you're using, And it's also

541
00:30:02,920 --> 00:30:06,800
Speaker 1: dependent upon how much of that material you have, how

542
00:30:06,920 --> 00:30:09,960
Speaker 1: big a diameter of wire you have, the gauge of

543
00:30:10,120 --> 00:30:13,680
Speaker 1: that wire. In other words, UM, and the thicker the wire,

544
00:30:13,800 --> 00:30:17,440
Speaker 1: the lower the resistance. So using that logic, if you

545
00:30:17,480 --> 00:30:21,080
Speaker 1: use a very thin wire of a conductive material and

546
00:30:21,160 --> 00:30:23,760
Speaker 1: you make a really tight coil of it and it's long,

547
00:30:24,440 --> 00:30:26,960
Speaker 1: then you've got a lot of surface area there. You

548
00:30:27,080 --> 00:30:30,040
Speaker 1: can create a lot of heat. The resistance of that

549
00:30:30,320 --> 00:30:35,160
Speaker 1: wire is very high, so in a relatively small and

550
00:30:35,600 --> 00:30:37,680
Speaker 1: you if you were to do that and then put

551
00:30:37,800 --> 00:30:40,880
Speaker 1: that so that the the aluminium tube which typically has

552
00:30:40,880 --> 00:30:43,640
Speaker 1: at least one bend in it inside your coffee maker

553
00:30:44,040 --> 00:30:47,800
Speaker 1: to to give you area. Yeah, you want you want

554
00:30:47,840 --> 00:30:50,120
Speaker 1: that pathway the water goes through to be long enough

555
00:30:50,200 --> 00:30:52,680
Speaker 1: so that you can heat heat has a chance to

556
00:30:52,720 --> 00:30:57,640
Speaker 1: heat adequately. So you you you have this kind of

557
00:30:57,800 --> 00:31:02,400
Speaker 1: lining the tube. And now we get to what happens

558
00:31:02,440 --> 00:31:07,560
Speaker 1: when you actually uh put water into the reservoir. So

559
00:31:07,720 --> 00:31:11,040
Speaker 1: here's how the coffee making process happens. In one of

560
00:31:11,120 --> 00:31:13,840
Speaker 1: these automatic drips, you pour the water into the reservoir.

561
00:31:14,080 --> 00:31:16,360
Speaker 1: That water starts to move through that one way valve

562
00:31:16,480 --> 00:31:19,440
Speaker 1: into the tube, fills up the tube. You turn on

563
00:31:19,520 --> 00:31:22,240
Speaker 1: the switch and we turn the switch. The heating element

564
00:31:22,480 --> 00:31:26,760
Speaker 1: is provided electrical current and it gets hot, so the

565
00:31:27,440 --> 00:31:29,560
Speaker 1: tube starts to heat up. That heats up the water

566
00:31:29,640 --> 00:31:32,800
Speaker 1: inside of it. There are no other moving parts here.

567
00:31:32,920 --> 00:31:34,920
Speaker 1: All that's happening is the water gets heated to the

568
00:31:34,960 --> 00:31:38,120
Speaker 1: point where it's boiling, and that boiling does the same

569
00:31:38,240 --> 00:31:41,720
Speaker 1: thing it did in those other implementations we talked about

570
00:31:41,760 --> 00:31:44,479
Speaker 1: with making coffee. It starts to push the water up

571
00:31:44,560 --> 00:31:46,840
Speaker 1: the tube. It can't go back the way it came

572
00:31:46,880 --> 00:31:50,160
Speaker 1: because that one way valve blocks the way, right, So

573
00:31:50,640 --> 00:31:52,880
Speaker 1: it's sorry, guys, can't go this way, you gotta go

574
00:31:52,960 --> 00:31:55,520
Speaker 1: the other way. Well, so, yeah, so the steam pushes

575
00:31:55,560 --> 00:32:00,160
Speaker 1: it into that little shower head thing down onto your

576
00:32:00,200 --> 00:32:03,640
Speaker 1: coffee where it drips through the coffee grounds and into

577
00:32:03,840 --> 00:32:07,120
Speaker 1: a waiting craft. Yep, so you've got the filter that

578
00:32:07,200 --> 00:32:09,800
Speaker 1: obviously keeps the coffee grounds from going into the caraft

579
00:32:09,800 --> 00:32:12,200
Speaker 1: because no one wants that. Hopefully. I've had a few

580
00:32:12,280 --> 00:32:14,600
Speaker 1: disastrous where you've you've forgotten to put in a filter

581
00:32:14,760 --> 00:32:19,600
Speaker 1: or yeah, the one I have. Mine has a gold

582
00:32:19,720 --> 00:32:22,320
Speaker 1: mesh filter, so you have to wash the filter after

583
00:32:22,360 --> 00:32:24,600
Speaker 1: ever you use. Yeah, but but you don't have to

584
00:32:24,720 --> 00:32:29,040
Speaker 1: buy filters, which is nice. Um, But anyway, you uh

585
00:32:30,120 --> 00:32:32,080
Speaker 1: that that's where you get the coffee. The coffee ends

586
00:32:32,160 --> 00:32:34,320
Speaker 1: up the brood. Coffee is up in the craft. Now

587
00:32:35,600 --> 00:32:39,680
Speaker 1: you're not able to control how long the water stays

588
00:32:39,720 --> 00:32:42,760
Speaker 1: with the coffee grounds, how much of the coffee grounds

589
00:32:42,840 --> 00:32:44,840
Speaker 1: are actually covered in water, because I mean, it's just

590
00:32:44,960 --> 00:32:49,120
Speaker 1: it's just being dripped on. So there are some limitations, certainly,

591
00:32:49,200 --> 00:32:52,960
Speaker 1: and different machines control that for you to certain extents,

592
00:32:53,760 --> 00:32:56,840
Speaker 1: but but most of them are pretty basic. Yeah. Yeah,

593
00:32:56,920 --> 00:33:00,280
Speaker 1: so the bright side is no moving parts, so it's

594
00:33:00,360 --> 00:33:04,480
Speaker 1: really pretty a simple machine. If your coffee maker has broken,

595
00:33:04,640 --> 00:33:07,720
Speaker 1: it's because the heating element isn't working, that's the most

596
00:33:07,880 --> 00:33:10,760
Speaker 1: or that the one way valve is clogged up. Right. Yeah,

597
00:33:10,800 --> 00:33:14,360
Speaker 1: if if your coffee machine does stop functioning, first of all,

598
00:33:14,360 --> 00:33:17,960
Speaker 1: I'm sorry, yeah, I know, we're here for you. We

599
00:33:18,200 --> 00:33:20,480
Speaker 1: we feel your pain. In fact, our coffee machine this

600
00:33:20,600 --> 00:33:23,960
Speaker 1: morning at work, which is not an automatic drip coffee machine,

601
00:33:24,640 --> 00:33:28,720
Speaker 1: was not working and it was a crisis people, which

602
00:33:28,800 --> 00:33:34,719
Speaker 1: was only solved by an epic Journeys coffee shop that's

603
00:33:34,760 --> 00:33:38,160
Speaker 1: about a about a five minute walk away. Yeah. Uh

604
00:33:38,360 --> 00:33:41,560
Speaker 1: but but yeah, if if this happens to your coffee machine, um,

605
00:33:41,640 --> 00:33:43,600
Speaker 1: and it is an automatic drip, you can you can

606
00:33:44,120 --> 00:33:45,840
Speaker 1: first check the one way valve to see if it's

607
00:33:45,840 --> 00:33:48,680
Speaker 1: either stuck or clogged usually just like poking a toothpick

608
00:33:48,800 --> 00:33:50,800
Speaker 1: or something like that in there. We'll we'll help you

609
00:33:50,960 --> 00:33:53,840
Speaker 1: see what's going on. Um. Or you can try running

610
00:33:53,920 --> 00:33:57,720
Speaker 1: vinegar through the machine to clean out any calcium deposits

611
00:33:57,760 --> 00:34:01,240
Speaker 1: that might have accumulated in the tubes because electricity plus

612
00:34:01,440 --> 00:34:06,560
Speaker 1: aluminum plus water plus yeah, calcium happens. So afterwards, just

613
00:34:06,760 --> 00:34:09,000
Speaker 1: run two batches of water through the machine to rinse

614
00:34:09,040 --> 00:34:10,600
Speaker 1: out all the rest of the vinegar. Because you do

615
00:34:10,800 --> 00:34:14,920
Speaker 1: not want vinegary coffee, or maybe you do, but if

616
00:34:15,000 --> 00:34:17,880
Speaker 1: you do, you know, more power to you. But I

617
00:34:18,320 --> 00:34:24,359
Speaker 1: will decline because I got enough frustration in my life.

618
00:34:24,719 --> 00:34:27,000
Speaker 1: Uh So let's look at some of the special coffee

619
00:34:27,000 --> 00:34:28,960
Speaker 1: makers that are out there, because there are a few,

620
00:34:29,360 --> 00:34:30,840
Speaker 1: and I thought it would be kind of interesting to

621
00:34:30,920 --> 00:34:33,040
Speaker 1: look at how some of them are different. Like the

622
00:34:33,200 --> 00:34:36,240
Speaker 1: Clover coffee machine. This is one. Clover was a company

623
00:34:36,320 --> 00:34:40,560
Speaker 1: that was purchased by another little company called Starbucks. So

624
00:34:40,920 --> 00:34:44,960
Speaker 1: some Starbucks uh locations have Clover coffee machines and you

625
00:34:45,040 --> 00:34:48,480
Speaker 1: can get a Clover brewed cup of coffee that's different

626
00:34:48,600 --> 00:34:52,040
Speaker 1: from their normal cups of coffee. How how is it different?

627
00:34:52,120 --> 00:34:55,280
Speaker 1: Jonathan taste better in my opinion, I've had a Clover

628
00:34:55,360 --> 00:34:58,840
Speaker 1: cup of coffee. There's actually actually the Starbucks across the

629
00:34:58,880 --> 00:35:01,360
Speaker 1: street from our office, how one, that's one of the

630
00:35:01,400 --> 00:35:04,120
Speaker 1: locations that has one, So if you ever go across

631
00:35:04,280 --> 00:35:06,799
Speaker 1: the street, then you can get one of these. Um,

632
00:35:07,000 --> 00:35:09,359
Speaker 1: it takes a little longer to brew, but it's kind

633
00:35:09,360 --> 00:35:11,840
Speaker 1: of worth it. I think I've been completely ignorant of

634
00:35:11,920 --> 00:35:15,800
Speaker 1: clever coffee machines until we did this podcast and we

635
00:35:15,920 --> 00:35:19,600
Speaker 1: have an article on it at Health which I didn't

636
00:35:19,640 --> 00:35:21,640
Speaker 1: even know. I was just I was doing a search

637
00:35:21,960 --> 00:35:23,880
Speaker 1: on how stuff works for coffee, just to see what

638
00:35:24,000 --> 00:35:25,719
Speaker 1: all the different links we had, and when this one

639
00:35:25,760 --> 00:35:28,760
Speaker 1: popped up, like, really, we've got one on clover coffee, okay,

640
00:35:29,120 --> 00:35:31,040
Speaker 1: and I read it. Oh, this is kind of interesting.

641
00:35:31,560 --> 00:35:34,800
Speaker 1: So it's it does have some different elements to it

642
00:35:34,960 --> 00:35:38,839
Speaker 1: than your average automatic drip coffee machines do, and in fact,

643
00:35:38,920 --> 00:35:41,760
Speaker 1: it has a lot in common with the French press method.

644
00:35:42,360 --> 00:35:46,719
Speaker 1: So first off, it has and I love this term

645
00:35:47,080 --> 00:35:51,759
Speaker 1: a quote proportional integral derivative controller into quote, which is

646
00:35:51,800 --> 00:35:53,680
Speaker 1: a fancy way of saying it's got a system to

647
00:35:54,040 --> 00:35:56,680
Speaker 1: really monitor the temperature of the water and make sure

648
00:35:57,520 --> 00:35:59,920
Speaker 1: the temperature you want you can actually in some of

649
00:36:00,040 --> 00:36:03,800
Speaker 1: these sets the specific temperatures. So if it tells you

650
00:36:03,920 --> 00:36:06,600
Speaker 1: that your coffee beans should be brewed at a specific temperature,

651
00:36:06,600 --> 00:36:08,600
Speaker 1: you can set that and it will keep the water

652
00:36:09,080 --> 00:36:12,560
Speaker 1: as close to that temperature as possible. That's that's pretty awesome. Yeah,

653
00:36:12,640 --> 00:36:16,400
Speaker 1: that's pretty exciting. Then it also has a way of

654
00:36:17,120 --> 00:36:20,600
Speaker 1: letting you determine how long the water and coffee grounds

655
00:36:20,680 --> 00:36:25,040
Speaker 1: can party time excellent together because you want to make

656
00:36:25,080 --> 00:36:27,920
Speaker 1: sure you have a nice thoroughly brewed cup of coffee,

657
00:36:27,960 --> 00:36:30,520
Speaker 1: not overbrewed, but not underbrewed. So you want to get

658
00:36:31,040 --> 00:36:34,719
Speaker 1: the ideal amount of those those coffee oils in the water.

659
00:36:36,200 --> 00:36:40,000
Speaker 1: And also it has a brewing chamber where you are

660
00:36:40,040 --> 00:36:45,560
Speaker 1: supposed to stir it because because coffee needs love, so

661
00:36:45,719 --> 00:36:48,279
Speaker 1: you stir the coffee grounds a little bit in the water.

662
00:36:48,440 --> 00:36:50,319
Speaker 1: Once the water go once the water is heated up

663
00:36:50,360 --> 00:36:52,080
Speaker 1: and goes into the brewing chamber, that's when you get

664
00:36:52,120 --> 00:36:53,719
Speaker 1: a little bit of stir to make sure it's it's

665
00:36:53,880 --> 00:36:59,040
Speaker 1: properly mixed. Once it's done, then, uh, there's a piston

666
00:36:59,320 --> 00:37:03,480
Speaker 1: inside that brewing chamber, and the pistons usual resting position

667
00:37:03,560 --> 00:37:06,120
Speaker 1: is at the bottom of the chamber. The coffee grounds

668
00:37:06,160 --> 00:37:08,879
Speaker 1: are on top of it, water comes in it commingles.

669
00:37:09,480 --> 00:37:11,880
Speaker 1: The bottom of the piston has a mesh kind of filter.

670
00:37:12,480 --> 00:37:16,279
Speaker 1: So then when you are done brewing the coffee, the

671
00:37:16,560 --> 00:37:20,359
Speaker 1: piston rises up through the brewing chamber, lifting up all

672
00:37:20,440 --> 00:37:23,719
Speaker 1: the coffee grounds, leaving the brewed coffee behind until it

673
00:37:23,760 --> 00:37:25,600
Speaker 1: reaches the very top, and then you see this little

674
00:37:25,760 --> 00:37:28,600
Speaker 1: cake of coffee grounds come out of the hole. But

675
00:37:28,719 --> 00:37:32,240
Speaker 1: it's not done yet. The drain opens and it creates

676
00:37:32,280 --> 00:37:35,759
Speaker 1: a vacuum, and the piston goes down being pulled by

677
00:37:35,840 --> 00:37:38,880
Speaker 1: that vacuum. The coffee drains out and then is dispensed

678
00:37:38,880 --> 00:37:41,399
Speaker 1: into your cup. At the very end, the piston comes

679
00:37:41,480 --> 00:37:43,719
Speaker 1: back to the top so that you can get a

680
00:37:43,760 --> 00:37:47,080
Speaker 1: little it looks like a little like windows scraper, and

681
00:37:47,239 --> 00:37:50,880
Speaker 1: you pull the grounds across and there's a in the

682
00:37:50,960 --> 00:37:55,400
Speaker 1: clover machines, there's a a little hole where the waiste

683
00:37:55,440 --> 00:37:59,479
Speaker 1: coffee grounds go. You just pull them over into the waist,

684
00:37:59,640 --> 00:38:02,560
Speaker 1: bask it essentially, and then it's ready for its next

685
00:38:02,640 --> 00:38:07,040
Speaker 1: cup and you can drink your delicious cup of clear coffee.

686
00:38:07,760 --> 00:38:10,120
Speaker 1: So that's that's your clover. But we have other ones

687
00:38:10,160 --> 00:38:12,320
Speaker 1: we want to talk about. We've been talking about coffee,

688
00:38:12,360 --> 00:38:17,279
Speaker 1: but what about what about this here espresso? I just

689
00:38:17,360 --> 00:38:19,560
Speaker 1: got a shiver right in the right in the base

690
00:38:19,640 --> 00:38:24,640
Speaker 1: of my neck. Okay, espresso espresso. Um, it's not a

691
00:38:24,760 --> 00:38:28,440
Speaker 1: different kind of of bean. Well, I mean, I mean

692
00:38:28,520 --> 00:38:32,440
Speaker 1: specific kinds of coffee. Beans are generally considered best use

693
00:38:32,560 --> 00:38:35,960
Speaker 1: for espresso. They're roasted longer than beans for coffee, and

694
00:38:35,960 --> 00:38:38,880
Speaker 1: they are ground very very very very fine, more more

695
00:38:38,960 --> 00:38:42,520
Speaker 1: like powdered sugar than than coffee grounds. Right, So you

696
00:38:42,760 --> 00:38:44,839
Speaker 1: do not ever want to put like if you had

697
00:38:44,880 --> 00:38:46,520
Speaker 1: ground espresso, you would not want to put in a

698
00:38:46,560 --> 00:38:51,279
Speaker 1: coffee maker. No, that would probably ree havoc on the

699
00:38:51,680 --> 00:38:54,439
Speaker 1: fine little machine parts. It's just gonna it's just gonna

700
00:38:54,440 --> 00:38:56,600
Speaker 1: go right through the filter. I'm gonna end up with

701
00:38:56,680 --> 00:38:59,880
Speaker 1: a cloudy, nasty cup of grossness. Yes, And and espe

702
00:39:00,080 --> 00:39:04,160
Speaker 1: so actually refers to a pressing. Um, it's it's from

703
00:39:04,239 --> 00:39:07,759
Speaker 1: the Italian word for for press, and it's so it's

704
00:39:07,800 --> 00:39:11,120
Speaker 1: made by by packing these very fine grounds very tightly

705
00:39:11,480 --> 00:39:13,759
Speaker 1: and forcing a small amount of water through them, just

706
00:39:14,120 --> 00:39:16,759
Speaker 1: one point five ounces. If you're being traditional about it,

707
00:39:17,160 --> 00:39:20,719
Speaker 1: and most people are so we're talking. That's when you

708
00:39:20,800 --> 00:39:23,480
Speaker 1: see the tamping right where risks will tamp down. So

709
00:39:23,600 --> 00:39:26,839
Speaker 1: it's nice and tightly packed, right right, And uh, it's

710
00:39:26,920 --> 00:39:29,239
Speaker 1: so densely packed in fact, that the we edges of

711
00:39:29,320 --> 00:39:32,560
Speaker 1: each particle of powder start interlocking with each other, which

712
00:39:32,640 --> 00:39:35,200
Speaker 1: makes it really difficult for the water to to get

713
00:39:35,280 --> 00:39:38,960
Speaker 1: through them. Like like to thirty seconds is the ideal

714
00:39:39,000 --> 00:39:42,439
Speaker 1: amount of time for one point five ounces of water

715
00:39:43,080 --> 00:39:46,680
Speaker 1: to make its way through a pole of espresso. Wow,

716
00:39:47,600 --> 00:39:50,560
Speaker 1: so you're using a pressure to push this water through,

717
00:39:50,640 --> 00:39:53,840
Speaker 1: I imagine, not just gravity, right, definitely, Um, And an

718
00:39:54,040 --> 00:39:57,960
Speaker 1: espresso machine can can actually be as simple as many

719
00:39:58,000 --> 00:40:00,200
Speaker 1: of the devices we were talking about earlier. Just get

720
00:40:00,280 --> 00:40:04,240
Speaker 1: like a heatable water reservoir placed beneath a disc of grounds,

721
00:40:04,719 --> 00:40:07,279
Speaker 1: again using a filter to make sure that the that

722
00:40:07,360 --> 00:40:09,520
Speaker 1: the grounds are stay in place and don't drip down

723
00:40:09,560 --> 00:40:12,440
Speaker 1: into the water. Um. And then a single way for

724
00:40:12,560 --> 00:40:15,919
Speaker 1: the water to get out of this heating system, which

725
00:40:16,000 --> 00:40:18,080
Speaker 1: is a pipe at the top of the grounds container.

726
00:40:19,120 --> 00:40:21,879
Speaker 1: When you boil the water in the reservoir, the heat

727
00:40:21,960 --> 00:40:25,000
Speaker 1: of the system will increase the pressure. The water will

728
00:40:25,040 --> 00:40:27,680
Speaker 1: be forced up through the grounds and then out through

729
00:40:27,719 --> 00:40:30,480
Speaker 1: the pipe, which you'll ideally want to curve around into

730
00:40:30,520 --> 00:40:32,200
Speaker 1: a little bit of a spigot, unless you want to

731
00:40:32,280 --> 00:40:36,440
Speaker 1: boiling espresso fountain, which sounds festive but painful. Yes, well

732
00:40:36,520 --> 00:40:39,680
Speaker 1: and not quite boiling. Um. Well, okay, in that case,

733
00:40:39,719 --> 00:40:42,479
Speaker 1: it would be boiling. And that is why most people

734
00:40:42,520 --> 00:40:45,840
Speaker 1: do not use this method, because the ideal temperature for

735
00:40:46,080 --> 00:40:52,480
Speaker 1: espresso is below boiling uh somewhere around agrees fahrenheit. In fact,

736
00:40:53,120 --> 00:40:58,520
Speaker 1: uh So most espresso machines use a pump in order

737
00:40:58,719 --> 00:41:03,520
Speaker 1: to not of heat the water. So instead of it

738
00:41:03,680 --> 00:41:06,680
Speaker 1: using the boiling method we've talked about, there's actually a

739
00:41:06,800 --> 00:41:09,640
Speaker 1: pump mechanism right right. They otherwise work a whole lot

740
00:41:10,239 --> 00:41:13,680
Speaker 1: like a regular coffee machine. Um. What happens here is

741
00:41:13,800 --> 00:41:17,440
Speaker 1: that this this pump will draw water from the reservoir

742
00:41:17,880 --> 00:41:21,400
Speaker 1: into a chamber containing a heating element, and when the

743
00:41:21,480 --> 00:41:24,160
Speaker 1: water is heated to the correct temperature, the pump will

744
00:41:24,239 --> 00:41:27,520
Speaker 1: pressurize the chamber to about fifteen atmospheres, which is two

745
00:41:28,040 --> 00:41:32,040
Speaker 1: twenty pounds per square inch, and that will force the

746
00:41:32,120 --> 00:41:35,880
Speaker 1: water down into your little packed, filter bound disc of

747
00:41:35,960 --> 00:41:40,319
Speaker 1: grounds that's the removable part from an espresso machine. Uh,

748
00:41:40,600 --> 00:41:43,600
Speaker 1: a little handle on it. Yeah and um. Then after

749
00:41:43,680 --> 00:41:46,839
Speaker 1: a few seconds it will start being forced down out

750
00:41:46,880 --> 00:41:49,840
Speaker 1: through a spout at the bottom of that disko into

751
00:41:50,000 --> 00:41:53,360
Speaker 1: your espresso cup. You know. I actually at one time

752
00:41:53,560 --> 00:41:58,600
Speaker 1: I demonstrated a handheld espresso machine. Oh that's right, yeah, yeah.

753
00:41:58,719 --> 00:42:00,360
Speaker 1: So it's a handle that looked like it had a

754
00:42:00,480 --> 00:42:02,759
Speaker 1: globe at the end of it, and the globe is

755
00:42:02,800 --> 00:42:06,040
Speaker 1: where you would put the the espresso grounds. You tamp

756
00:42:06,080 --> 00:42:08,200
Speaker 1: it down and put them in this one section of

757
00:42:08,280 --> 00:42:11,320
Speaker 1: the globe. UH had a filter built into it so

758
00:42:11,440 --> 00:42:14,920
Speaker 1: it wouldn't allow espresso grounds to go through, and you

759
00:42:14,920 --> 00:42:17,120
Speaker 1: would pour water into it. Had a heating element that

760
00:42:17,160 --> 00:42:19,360
Speaker 1: would heat it up very very hot, very very quickly,

761
00:42:19,719 --> 00:42:23,040
Speaker 1: and it used pressurized gas, in this case nitrous oxide

762
00:42:23,480 --> 00:42:25,720
Speaker 1: nitrous ox side cancers that would plug in through the handle.

763
00:42:25,800 --> 00:42:28,120
Speaker 1: You'd screw the handle in shut very important, as it

764
00:42:28,160 --> 00:42:30,000
Speaker 1: turns out, and you don't want to shoot a nitrous

765
00:42:30,000 --> 00:42:32,880
Speaker 1: ox side canister across the building. Um. And then when

766
00:42:32,920 --> 00:42:35,799
Speaker 1: you pull the trigger, it would release the nitrous ox

767
00:42:35,800 --> 00:42:38,359
Speaker 1: side which would create the pressure to force the hot

768
00:42:38,440 --> 00:42:42,920
Speaker 1: water through the grounds and thus brew your the amount

769
00:42:42,920 --> 00:42:47,240
Speaker 1: of espresso. I discovered that if you are super sleepy

770
00:42:47,280 --> 00:42:49,560
Speaker 1: at three am, because you are going to go live

771
00:42:49,680 --> 00:42:52,480
Speaker 1: on television in and in two hours. It is the

772
00:42:52,560 --> 00:42:55,000
Speaker 1: wrong time for you to decide to unscrew the end

773
00:42:55,040 --> 00:42:57,040
Speaker 1: of the handle so that you can show how easy

774
00:42:57,040 --> 00:43:00,239
Speaker 1: it is to insert a nitrous oxide canister when fact

775
00:43:00,280 --> 00:43:03,560
Speaker 1: there's not a fully depleted nitrous oxide caster already in

776
00:43:03,640 --> 00:43:08,400
Speaker 1: the device. I dosed myself with laughing gas completely by accident,

777
00:43:08,880 --> 00:43:12,640
Speaker 1: nearly froze my face off in the process. Three in

778
00:43:12,680 --> 00:43:16,080
Speaker 1: the morning, and meanwhile there's a little little canstor nitros

779
00:43:16,120 --> 00:43:18,960
Speaker 1: ox sides spinning in the corner of the room. My

780
00:43:19,080 --> 00:43:23,320
Speaker 1: dogs are wondering what happened. That was a memorable morning

781
00:43:23,400 --> 00:43:27,359
Speaker 1: for me. Uh. Now we also have there's also other

782
00:43:27,400 --> 00:43:29,440
Speaker 1: things we could talk about. We can talk about Curig

783
00:43:29,800 --> 00:43:33,480
Speaker 1: style pod coffee makers. We didn't really go into detail

784
00:43:33,560 --> 00:43:35,879
Speaker 1: on that. It's using, uh kind of just the hot

785
00:43:35,960 --> 00:43:39,239
Speaker 1: water through concentrated coffee method. Sure. I actually do think

786
00:43:39,239 --> 00:43:42,520
Speaker 1: that that could probably make its own episodes, especially with

787
00:43:42,640 --> 00:43:46,359
Speaker 1: all of the copyright issues that are going on right now. Yeah,

788
00:43:46,440 --> 00:43:49,040
Speaker 1: that would probably be. It really is its own episode.

789
00:43:49,080 --> 00:43:51,880
Speaker 1: So we're not going to cover it now because frankly,

790
00:43:52,320 --> 00:43:55,040
Speaker 1: it's just too much. But I love that you have

791
00:43:55,239 --> 00:43:57,200
Speaker 1: the question in our notes, and I decided to go

792
00:43:57,239 --> 00:44:00,640
Speaker 1: ahead and answer it about. What are coffee cross dolls? Yeah?

793
00:44:00,719 --> 00:44:03,799
Speaker 1: What's up with those? Like Folger's instant coffee? Right? Right?

794
00:44:04,040 --> 00:44:09,200
Speaker 1: Are those little packets that Starbucks sells? Yeah, the via via? Yeah?

795
00:44:09,400 --> 00:44:12,320
Speaker 1: I think it right. I never know how you're supposed

796
00:44:12,320 --> 00:44:16,520
Speaker 1: to pronounce the Italian words that Starbucks has copyrighted. Sometimes,

797
00:44:18,840 --> 00:44:21,000
Speaker 1: why are all of your why are all the names

798
00:44:21,040 --> 00:44:23,359
Speaker 1: of your of your sizes? Why do they all mean

799
00:44:23,480 --> 00:44:28,360
Speaker 1: big um? At any rate? Instant coffee? So this is

800
00:44:28,960 --> 00:44:32,240
Speaker 1: coffee concentrate. Really, it's coffee that was already brewed once

801
00:44:32,400 --> 00:44:37,120
Speaker 1: and then essentially dehydrated through freeze drying. Dehydrated coffee. Yeah,

802
00:44:37,480 --> 00:44:41,480
Speaker 1: you hydrated liquid? What? Yeah? So you brew the coffee, right,

803
00:44:41,560 --> 00:44:45,960
Speaker 1: you brew it super concentrated coffee like way stronger than

804
00:44:46,000 --> 00:44:48,000
Speaker 1: any human being would ever want to drink. Okay, so

805
00:44:48,080 --> 00:44:50,080
Speaker 1: not like not like the coffee that I like to drink,

806
00:44:50,160 --> 00:44:53,759
Speaker 1: like Turkish coffee. More than that, Okay, strong more than that.

807
00:44:54,480 --> 00:44:57,520
Speaker 1: You don't want to drink it that way, trust me,

808
00:44:58,120 --> 00:45:00,239
Speaker 1: it would. It would turn your eyes inside out. You

809
00:45:00,320 --> 00:45:03,879
Speaker 1: don't want it. Uh So when it's rehydrated, it has

810
00:45:03,960 --> 00:45:09,000
Speaker 1: it becomes a beverage resembling coffee. Yeah, if you believe

811
00:45:09,040 --> 00:45:12,480
Speaker 1: the folders commercials it's indistinguishable from a fine cup of coffee,

812
00:45:12,560 --> 00:45:15,480
Speaker 1: and perhaps that's true. I have become a coffee snob.

813
00:45:15,680 --> 00:45:19,279
Speaker 1: It was invented in eighteen ninety in New Zealand. So

814
00:45:19,400 --> 00:45:22,640
Speaker 1: the dehydration process is freeze drying. The fundamental principle here

815
00:45:22,760 --> 00:45:26,200
Speaker 1: is called sublimation, which is the shift from a solid

816
00:45:26,360 --> 00:45:30,600
Speaker 1: to a gas, skipping the liquid stage. So if you're

817
00:45:30,719 --> 00:45:32,719
Speaker 1: going from solid to gas, you're already thinking, how is

818
00:45:32,760 --> 00:45:37,480
Speaker 1: concentrate coffee either of these things? And the reason first,

819
00:45:37,480 --> 00:45:40,640
Speaker 1: you gotta freeze it. You freeze it very very quickly. Uh.

820
00:45:40,840 --> 00:45:42,840
Speaker 1: If you don't freeze it very quickly, then the process

821
00:45:42,880 --> 00:45:46,279
Speaker 1: does not work very well. And the frozen granules of

822
00:45:46,400 --> 00:45:48,960
Speaker 1: coffee are placed on a flat drying surface, which then

823
00:45:49,000 --> 00:45:53,520
Speaker 1: goes into a vacuum chamber. The vacuum chambers warmed and

824
00:45:53,760 --> 00:45:57,800
Speaker 1: the water within those granules, The frozen water expands quickly

825
00:45:57,880 --> 00:46:00,799
Speaker 1: into gas like like a skill. It's the liquid base

826
00:46:00,880 --> 00:46:04,120
Speaker 1: because the vacuum creates a difference in pressure. So so

827
00:46:04,160 --> 00:46:07,080
Speaker 1: it goes straight from from frozen to oh, I'm everywhere

828
00:46:07,480 --> 00:46:10,360
Speaker 1: water vapor. Yeah. And so then you have condensers that

829
00:46:10,440 --> 00:46:13,080
Speaker 1: remove the water from the chamber, and all that's left

830
00:46:13,200 --> 00:46:17,719
Speaker 1: is this concentrated coffee granule, and that is what ends

831
00:46:17,800 --> 00:46:20,360
Speaker 1: up being the concentrate coffee that you can add to

832
00:46:20,440 --> 00:46:24,840
Speaker 1: hot water and thus turn into instant coffee. So you

833
00:46:24,880 --> 00:46:27,120
Speaker 1: can also turn it into a pretty good stage blood.

834
00:46:27,480 --> 00:46:29,960
Speaker 1: Oh yeah, yeah, yeah, it's an excellent color coloring for

835
00:46:30,400 --> 00:46:32,080
Speaker 1: for fake blood if you ever need to make some

836
00:46:32,239 --> 00:46:33,680
Speaker 1: that that in a little bit of food dye, and

837
00:46:34,000 --> 00:46:37,000
Speaker 1: depending on whether you want a very viscous blood or

838
00:46:37,040 --> 00:46:38,560
Speaker 1: something a little bit more liquidy, you can add some

839
00:46:38,640 --> 00:46:41,640
Speaker 1: like corn starch or corn syrup or something that familiar

840
00:46:41,680 --> 00:46:44,440
Speaker 1: with the corn syrup. I'm way too familiar with the

841
00:46:44,480 --> 00:46:47,360
Speaker 1: corn starrup, but yeah, it adds that kind of like

842
00:46:47,480 --> 00:46:49,719
Speaker 1: good rust color that the blood needs so that you

843
00:46:49,760 --> 00:46:52,719
Speaker 1: don't have the candy red right right, right, Yeah, so

844
00:46:52,880 --> 00:46:55,000
Speaker 1: you get the more of the rob zombie style and

845
00:46:55,120 --> 00:46:59,080
Speaker 1: less of the nineteen seventies Italian horror style. Yes, got you. Well.

846
00:47:00,000 --> 00:47:02,080
Speaker 1: Another thing I wanted to mention was an interesting use

847
00:47:02,160 --> 00:47:04,359
Speaker 1: for coffee grounds. Now, this is an idea that came

848
00:47:04,440 --> 00:47:08,239
Speaker 1: out of a Green Gadget seminar in two thousand nine,

849
00:47:08,280 --> 00:47:10,160
Speaker 1: So this was kind of a concept that's never been

850
00:47:10,160 --> 00:47:12,759
Speaker 1: actually implemented into a product. But I always thought it

851
00:47:12,800 --> 00:47:14,200
Speaker 1: was interesting, and we do have an article on this

852
00:47:14,840 --> 00:47:18,440
Speaker 1: stuff works too. It's funny because it doesn't really exists

853
00:47:18,440 --> 00:47:20,400
Speaker 1: beyond the idea stage as far as I can tell.

854
00:47:20,440 --> 00:47:23,239
Speaker 1: But it's the really coffee printer r I t I

855
00:47:23,400 --> 00:47:27,080
Speaker 1: coffee printer. Coffee printer. Yeah, it doesn't print coffee for

856
00:47:27,160 --> 00:47:30,120
Speaker 1: you to drink. It uses coffee grounds. Like like, you've

857
00:47:30,120 --> 00:47:33,200
Speaker 1: already brewed your coffee, so you're already happy, Lauren. It's okay,

858
00:47:33,200 --> 00:47:35,960
Speaker 1: you're already in your house. Okay, you've got the coffee.

859
00:47:36,480 --> 00:47:38,319
Speaker 1: But now you've got these coffee grounds, right, What are

860
00:47:38,320 --> 00:47:40,360
Speaker 1: you gonna do with them? Because coffee grounds are acidic,

861
00:47:40,480 --> 00:47:42,920
Speaker 1: so you can't just you know, you can use them

862
00:47:43,040 --> 00:47:45,640
Speaker 1: in compost, but they are acidic, so you have to

863
00:47:45,680 --> 00:47:48,040
Speaker 1: be careful what kind of plants you feed them too,

864
00:47:48,080 --> 00:47:51,680
Speaker 1: because some plants are not gonna do well with acidic soils. Um,

865
00:47:52,000 --> 00:47:54,040
Speaker 1: So what do you do with your coffee grounds once

866
00:47:54,080 --> 00:47:55,960
Speaker 1: you're done with them? Besides just toss them away or

867
00:47:56,200 --> 00:47:59,759
Speaker 1: or maybe compost them. Well, the coffee printer, maybe, as

868
00:48:00,320 --> 00:48:02,480
Speaker 1: for you, you would end up using the coffee grounds.

869
00:48:03,120 --> 00:48:05,560
Speaker 1: You put them into a little canister that would fit

870
00:48:05,680 --> 00:48:09,080
Speaker 1: into the printer. It would actually be um still uh

871
00:48:09,600 --> 00:48:11,920
Speaker 1: external to the printer, so it's not like not like

872
00:48:12,000 --> 00:48:13,319
Speaker 1: one of those things where you have to lift up

873
00:48:13,360 --> 00:48:15,280
Speaker 1: a lid and get access to it. It would actually

874
00:48:15,320 --> 00:48:17,920
Speaker 1: be poking up out of the top. You had some

875
00:48:18,000 --> 00:48:21,120
Speaker 1: water to it, and essentially the water and coffee grounds

876
00:48:21,160 --> 00:48:23,279
Speaker 1: combine so that you get some of those oils and

877
00:48:23,400 --> 00:48:30,200
Speaker 1: you're staining the paper coffee stains and it also, yeah,

878
00:48:30,320 --> 00:48:32,920
Speaker 1: I've done that before, and of course I've used coffee

879
00:48:33,000 --> 00:48:35,840
Speaker 1: to make kind of the antiquated looking paper. You know that.

880
00:48:36,239 --> 00:48:39,680
Speaker 1: That's one of the treatments you can use very useful parchment. Yes,

881
00:48:39,760 --> 00:48:42,279
Speaker 1: if you were ever in a Renaissance festival, giant air

882
00:48:42,400 --> 00:48:45,279
Speaker 1: quotes and you have to write letters to people as

883
00:48:45,360 --> 00:48:48,520
Speaker 1: your character at the Renaissance festival. It's part of the rehearsal.

884
00:48:48,640 --> 00:48:52,960
Speaker 1: Just yeah, I had to. I can't tell you how

885
00:48:53,000 --> 00:48:54,640
Speaker 1: many love and hate letters I had to write for

886
00:48:54,680 --> 00:48:57,200
Speaker 1: the Georgia Renaissance Festival as part of the rehearsal process.

887
00:48:57,239 --> 00:48:59,480
Speaker 1: I would always treat mine this way so that way

888
00:48:59,520 --> 00:49:02,640
Speaker 1: it would look like an old letter. Presentation was important,

889
00:49:02,719 --> 00:49:06,160
Speaker 1: of course at any rate, So with the printer the

890
00:49:06,360 --> 00:49:08,560
Speaker 1: neat design here. In order to make this really green,

891
00:49:08,640 --> 00:49:11,520
Speaker 1: they wanted to not just make the ink green, not

892
00:49:11,840 --> 00:49:15,160
Speaker 1: literally green, but you know, economically or environmentally conscious, right,

893
00:49:15,760 --> 00:49:18,960
Speaker 1: They decided to remove the useful feature that a lot

894
00:49:19,000 --> 00:49:22,000
Speaker 1: of printers have where it automatically moves the cartridge across

895
00:49:22,080 --> 00:49:26,520
Speaker 1: the paper as it prints. You have to manually grab

896
00:49:26,680 --> 00:49:29,680
Speaker 1: onto the cartridge and move it backwards and forwards, so

897
00:49:29,800 --> 00:49:32,600
Speaker 1: it's going left and right across the page, like like

898
00:49:32,680 --> 00:49:36,319
Speaker 1: a manual loom, manual shuttle for a loom, rather than

899
00:49:36,800 --> 00:49:38,759
Speaker 1: I don't know how many of you actually have any

900
00:49:38,960 --> 00:49:41,000
Speaker 1: idea of what a manual loom looks like. That might

901
00:49:41,040 --> 00:49:47,040
Speaker 1: be a very specific reference locas arts game loom. It's

902
00:49:47,080 --> 00:49:49,520
Speaker 1: a great game at any rate. Uh So, yeah, you

903
00:49:49,520 --> 00:49:52,240
Speaker 1: would manually move this left and right across the page.

904
00:49:52,440 --> 00:49:56,160
Speaker 1: Presumably there would be some sort of automatic system to

905
00:49:56,680 --> 00:49:59,120
Speaker 1: feed the page through the printer, and also there would

906
00:49:59,120 --> 00:50:02,440
Speaker 1: have to be some automatic ink jet system to actually

907
00:50:02,520 --> 00:50:06,400
Speaker 1: have the ink print on the paper itself. So I

908
00:50:06,480 --> 00:50:09,880
Speaker 1: don't know how that would have been reconciled, Like, how

909
00:50:10,080 --> 00:50:13,120
Speaker 1: what was the solution to that? Because obviously the speed

910
00:50:13,320 --> 00:50:16,359
Speaker 1: at which I move the cartridge left and right might

911
00:50:16,400 --> 00:50:19,080
Speaker 1: be different from the speed anyone else does, so you've

912
00:50:19,080 --> 00:50:21,719
Speaker 1: got to figure all that into your design. But it

913
00:50:21,840 --> 00:50:24,839
Speaker 1: was a really interesting concept. Again, it's not a real

914
00:50:25,000 --> 00:50:27,440
Speaker 1: product you can go out and get, but you know,

915
00:50:27,719 --> 00:50:30,960
Speaker 1: just like, yeah, like if coffee stains things, why not

916
00:50:31,120 --> 00:50:33,080
Speaker 1: do it on purpose and make use of it and

917
00:50:33,120 --> 00:50:35,080
Speaker 1: then you don't have to go out and buy toner.

918
00:50:35,200 --> 00:50:38,040
Speaker 1: You would just use your old coffee grounds. Just kind

919
00:50:38,040 --> 00:50:40,160
Speaker 1: of a neat idea. Plus, you know, if people were

920
00:50:40,200 --> 00:50:43,040
Speaker 1: really interested they could they might not be complaining that

921
00:50:43,160 --> 00:50:45,680
Speaker 1: they didn't get a handwritten letter because their letters smell

922
00:50:45,760 --> 00:50:51,959
Speaker 1: like coffee and it's hand printed, so that actually counts

923
00:50:52,040 --> 00:50:54,799
Speaker 1: for mark. Like, I put a lot of effort into

924
00:50:54,880 --> 00:50:57,680
Speaker 1: printing this one sheet of paper. I had to move

925
00:50:57,800 --> 00:51:00,920
Speaker 1: that cartridge back left and right like two thousand times.

926
00:51:01,920 --> 00:51:04,200
Speaker 1: Uh So, yeah, that was you know, this was a

927
00:51:04,360 --> 00:51:06,560
Speaker 1: fun little topic to go into. And maybe we will

928
00:51:06,800 --> 00:51:10,759
Speaker 1: revisit the sort of curis pod style coffee machines because

929
00:51:11,000 --> 00:51:14,080
Speaker 1: there's a lot of controversy around that. There is there is, Yeah,

930
00:51:14,080 --> 00:51:15,759
Speaker 1: I would I would love to come back and talk

931
00:51:15,800 --> 00:51:20,000
Speaker 1: about that. Shout out to Paul on Twitter for suggesting

932
00:51:20,080 --> 00:51:22,000
Speaker 1: me for this episode. I think I think Jonathan you

933
00:51:22,080 --> 00:51:24,160
Speaker 1: were talking about like, oh, I want to maybe this

934
00:51:24,320 --> 00:51:26,719
Speaker 1: coffee episode, like who could I possibly get to co

935
00:51:26,880 --> 00:51:29,920
Speaker 1: host it? And Paul, who follows both of us, was like,

936
00:51:30,400 --> 00:51:33,799
Speaker 1: I think Lauren talks about coffee like every day. Yeah,

937
00:51:33,960 --> 00:51:36,560
Speaker 1: as it turns out, it was a perfect choice, perfect

938
00:51:36,640 --> 00:51:39,359
Speaker 1: choice for co host. So Paul, thank you so much.

939
00:51:39,719 --> 00:51:41,759
Speaker 1: Anyone out there who wants to get in touch with me,

940
00:51:41,880 --> 00:51:45,919
Speaker 1: whether it's about an upcoming episode idea, or maybe there's

941
00:51:45,960 --> 00:51:48,080
Speaker 1: a particular co host you want to hear about a

942
00:51:48,120 --> 00:51:50,719
Speaker 1: particular topic, you know, let me know, or maybe there's

943
00:51:50,719 --> 00:51:53,759
Speaker 1: an interview subject anything like that. You gotta let me know.

944
00:51:54,200 --> 00:51:57,879
Speaker 1: I'm not psychic. Send me a message email addresses tech

945
00:51:57,920 --> 00:52:00,600
Speaker 1: Stuff at how stuff works dot com, or drop me

946
00:52:00,680 --> 00:52:04,719
Speaker 1: a line on Twitter, on Facebook, on tumbler, all three those.

947
00:52:04,880 --> 00:52:09,040
Speaker 1: I use the handle tech Stuff hs W and hey kids,

948
00:52:09,120 --> 00:52:11,520
Speaker 1: if you if you miss me and Jonathan talking to

949
00:52:11,600 --> 00:52:13,879
Speaker 1: each other all the time, we still do that. Yeah

950
00:52:14,200 --> 00:52:18,520
Speaker 1: into microphones even us. Yeah. Yeah, we are joined by

951
00:52:18,600 --> 00:52:22,200
Speaker 1: our colleague Joe McCormick over on the podcast Forward Thinking.

952
00:52:22,480 --> 00:52:24,880
Speaker 1: If you do not already listen to that, then you

953
00:52:24,960 --> 00:52:28,760
Speaker 1: can figure out all all about it at FW thinking

954
00:52:28,880 --> 00:52:31,400
Speaker 1: dot com. Yeah, it's a great show. We talk about

955
00:52:31,520 --> 00:52:34,200
Speaker 1: the vision of the future. It's it's a lot of fun.

956
00:52:34,320 --> 00:52:36,600
Speaker 1: We talk all about all sorts of stuff. We've even

957
00:52:36,719 --> 00:52:39,160
Speaker 1: tackled a few science fiction films over on that one

958
00:52:39,239 --> 00:52:41,160
Speaker 1: and and that's been a lot of fun. Yeah. Yeah,

959
00:52:41,480 --> 00:52:43,560
Speaker 1: Also a lot of technology goes goes over in that

960
00:52:43,719 --> 00:52:46,960
Speaker 1: in that show, but but some non technological things as well.

961
00:52:47,200 --> 00:52:49,359
Speaker 1: So if you're if you're interested in general science, it's

962
00:52:49,360 --> 00:52:51,000
Speaker 1: a good it's a good fit too. You can also

963
00:52:51,120 --> 00:52:53,480
Speaker 1: catch Lauren as what the hosts of What the Stuff,

964
00:52:53,520 --> 00:52:57,440
Speaker 1: as well as Brain Stuff, exactly what I was about

965
00:52:57,440 --> 00:52:59,919
Speaker 1: to say. You gotta go check those out. They are great.

966
00:53:00,080 --> 00:53:02,839
Speaker 1: We have, of course, several of our other colleagues are

967
00:53:02,920 --> 00:53:06,200
Speaker 1: as hosts on that show, including you check. Occasionally they

968
00:53:06,320 --> 00:53:08,320
Speaker 1: let me be in front of the camera and I

969
00:53:08,960 --> 00:53:11,720
Speaker 1: get to talk funny things and smart things to folks.

970
00:53:11,840 --> 00:53:15,400
Speaker 1: Then that's great. So yeah, check all that out. It's fantastic,

971
00:53:15,840 --> 00:53:18,279
Speaker 1: And remember to get in touch with me and we

972
00:53:18,400 --> 00:53:25,160
Speaker 1: will talk to you again really soon for more on

973
00:53:25,280 --> 00:53:27,719
Speaker 1: this and thousands of other topics. Because at house stock

974
00:53:27,760 --> 00:53:28,439
Speaker 1: works dot com,