1 00:00:04,400 --> 00:00:07,800 Speaker 1: Welcome to tech Stuff, a production from My Heart Radio. 2 00:00:12,080 --> 00:00:14,360 Speaker 1: Hey there, and welcome to tech Stuff. I'm your host 3 00:00:14,440 --> 00:00:17,000 Speaker 1: job in Strickland. I'm an executive producer with I Heart 4 00:00:17,079 --> 00:00:20,159 Speaker 1: Radio and how the tech are you? It's time for 5 00:00:20,200 --> 00:00:23,639 Speaker 1: a classic episode of tech Stuff. This episode originally published March. 6 00:00:26,079 --> 00:00:29,000 Speaker 1: It is one of the topics nearest and dearest to 7 00:00:29,160 --> 00:00:34,560 Speaker 1: my heart, how coffee machines work? Enjoy. This is something 8 00:00:34,600 --> 00:00:36,600 Speaker 1: that a lot of listeners have been requesting. They We 9 00:00:36,680 --> 00:00:39,720 Speaker 1: received a couple of different requests from listeners to cover 10 00:00:39,840 --> 00:00:42,720 Speaker 1: coffee machines. So in order to do that, I thought 11 00:00:42,760 --> 00:00:46,080 Speaker 1: it'd be fun to first talk about coffee itself, kind 12 00:00:46,120 --> 00:00:49,240 Speaker 1: of the history of coffee and where it comes from 13 00:00:49,240 --> 00:00:52,319 Speaker 1: and how it's grown and what it's like, and then 14 00:00:52,360 --> 00:00:56,760 Speaker 1: we'll transition into the various ways human beings have used 15 00:00:56,960 --> 00:01:01,440 Speaker 1: coffee to make a beverage that we all know and love. 16 00:01:01,640 --> 00:01:03,680 Speaker 1: Most of us, I mean, well, I mean those of 17 00:01:03,760 --> 00:01:07,280 Speaker 1: us that aren't wrong. Right. Maybe you're a tea drinker. 18 00:01:07,840 --> 00:01:13,360 Speaker 1: We don't pass judgment. I drink tea as well, yeah, both, yeah, 19 00:01:13,400 --> 00:01:17,080 Speaker 1: and in fact sometimes mixed because well it's not necessarily 20 00:01:17,080 --> 00:01:19,920 Speaker 1: on purpose. I just I have a problem, alright, So anyway, 21 00:01:20,000 --> 00:01:24,480 Speaker 1: where does coffee come from. Well, coffee plants are very particular, right, 22 00:01:24,520 --> 00:01:27,800 Speaker 1: they need specific types of soil. They need a certain 23 00:01:27,920 --> 00:01:31,200 Speaker 1: level of of of richness to that soil. It needs 24 00:01:31,200 --> 00:01:35,360 Speaker 1: to be nice fertile ground, and they need really mild temperatures. 25 00:01:35,640 --> 00:01:37,880 Speaker 1: So they don't do well in climates where you get 26 00:01:37,920 --> 00:01:40,640 Speaker 1: a lot like there's a big difference between the highest 27 00:01:40,640 --> 00:01:42,520 Speaker 1: of the highs and the lowest of the lows. So 28 00:01:42,560 --> 00:01:45,959 Speaker 1: you're talking something in the tropic kind of area. Yeah, 29 00:01:45,959 --> 00:01:50,160 Speaker 1: the equatorial area, you know, somewhere around the equator. That's 30 00:01:50,200 --> 00:01:54,520 Speaker 1: where your weather does not different change that dramatically from 31 00:01:54,520 --> 00:01:55,880 Speaker 1: one part of the year to the other part of 32 00:01:55,920 --> 00:01:59,480 Speaker 1: the year. And there's actually a band that you could 33 00:01:59,560 --> 00:02:02,400 Speaker 1: look at with the the very the the two the 34 00:02:02,440 --> 00:02:05,160 Speaker 1: two borders would be the Tropic of Capricorn in the 35 00:02:05,200 --> 00:02:09,520 Speaker 1: Tropic of Cancer. And we refer to this band with 36 00:02:09,680 --> 00:02:13,400 Speaker 1: a particular little nickname as far as coffee goes, the 37 00:02:13,520 --> 00:02:17,160 Speaker 1: bean belt bean Belt. And so that sounds like a 38 00:02:17,200 --> 00:02:21,120 Speaker 1: fabulous fashion accessory, it does, doesn't it. Yeah, I doubt 39 00:02:21,120 --> 00:02:23,600 Speaker 1: I could rock the bean Belt. I just I'm not 40 00:02:23,639 --> 00:02:26,760 Speaker 1: confident enough in my look. But the only state in 41 00:02:26,760 --> 00:02:29,520 Speaker 1: the United states that actually falls in that range where 42 00:02:29,520 --> 00:02:32,560 Speaker 1: you could grow coffee is Hawaii, and the Big Island 43 00:02:32,560 --> 00:02:34,840 Speaker 1: of Hawaii is a place where coffee has grown. There 44 00:02:34,840 --> 00:02:38,080 Speaker 1: are many plantations there. The volcanic soil, as it turns out, 45 00:02:38,480 --> 00:02:41,720 Speaker 1: is great for growing coffee in general. Higher altitudes are 46 00:02:41,720 --> 00:02:45,080 Speaker 1: really excellent for growing coffee. And they have a mountain 47 00:02:45,440 --> 00:02:48,520 Speaker 1: or two on the Big Island. I've I've visited the 48 00:02:48,520 --> 00:02:53,079 Speaker 1: Big Island. I have actually visited coffee farms, coffee plantations. 49 00:02:53,240 --> 00:02:56,639 Speaker 1: I've never been to a coffee farm. It's so awesome. 50 00:02:57,360 --> 00:03:00,359 Speaker 1: You know, you get to actually see how the plants 51 00:03:00,360 --> 00:03:04,440 Speaker 1: are grown, how how people are harvest the coffee cherries. 52 00:03:04,960 --> 00:03:06,600 Speaker 1: The one the tour I went on, they let you 53 00:03:06,639 --> 00:03:08,880 Speaker 1: pick a coffee cherry and actually taste it so you 54 00:03:08,919 --> 00:03:11,160 Speaker 1: could get to experience what it was like. Oh, which 55 00:03:11,200 --> 00:03:14,520 Speaker 1: is how you have a recommendation for maybe not eating 56 00:03:14,520 --> 00:03:16,920 Speaker 1: a whole lot of coffee cherries. Coffee cherries, by the way, 57 00:03:17,080 --> 00:03:21,000 Speaker 1: are how coffee grows because it doesn't just grow in 58 00:03:21,040 --> 00:03:24,399 Speaker 1: a little pre roasted bean on a bush. That's ridiculous. 59 00:03:24,440 --> 00:03:26,680 Speaker 1: It's not a it's not in a pod. Now, it's 60 00:03:26,680 --> 00:03:29,360 Speaker 1: not like like beans like green beans. It's not like 61 00:03:29,400 --> 00:03:32,359 Speaker 1: that right right there. Their seeds really, and so they 62 00:03:32,400 --> 00:03:36,040 Speaker 1: grow in what's called coffee cherries or coffee berries sometimes, 63 00:03:36,520 --> 00:03:38,400 Speaker 1: which looks a little bit like a like a cherry 64 00:03:38,480 --> 00:03:41,640 Speaker 1: or a grape. Like it's sort of olive size. Yeah, 65 00:03:41,800 --> 00:03:45,120 Speaker 1: rap out that size, maybe a little for the smaller olives. 66 00:03:45,160 --> 00:03:48,920 Speaker 1: Not not like those ginormous olives. Nonster olives. You defy 67 00:03:49,080 --> 00:03:52,360 Speaker 1: the laws of man. Uh, these are these They do 68 00:03:52,440 --> 00:03:54,320 Speaker 1: look kind of like grapes, kind of like like like 69 00:03:54,360 --> 00:03:57,040 Speaker 1: a grape, and the cherry really got friendly and had 70 00:03:57,160 --> 00:04:02,480 Speaker 1: little babies and the skin is kind of tough, but 71 00:04:02,560 --> 00:04:06,040 Speaker 1: then once you pierce the skin, it's all like juicy 72 00:04:06,080 --> 00:04:09,040 Speaker 1: and birsty. The skin is also very bitter, so I 73 00:04:09,080 --> 00:04:12,960 Speaker 1: don't recommend chewing on the skins so much. Um. And 74 00:04:13,040 --> 00:04:17,479 Speaker 1: the fruit is very sweet, it's very sticky. It's gonna 75 00:04:17,560 --> 00:04:21,280 Speaker 1: subtle flavor to it. I think of it kind of 76 00:04:21,320 --> 00:04:25,480 Speaker 1: like rose water and watermelon. Yeah, I think I want 77 00:04:25,480 --> 00:04:28,000 Speaker 1: to eat that. Actually, that's got to be careful though, 78 00:04:28,400 --> 00:04:32,559 Speaker 1: because those coffee beans, the seeds are really super hard 79 00:04:33,240 --> 00:04:36,600 Speaker 1: and if you're just crunching, you could crack a tooth. Yeah, 80 00:04:37,320 --> 00:04:40,480 Speaker 1: we recommend. I do know that in some places they save, 81 00:04:41,279 --> 00:04:44,200 Speaker 1: They save the fruit once they've used the rest of 82 00:04:44,240 --> 00:04:46,479 Speaker 1: the of the bean for coffee purposes, dry it out 83 00:04:46,520 --> 00:04:49,120 Speaker 1: and use it for tea. Oh interesting, so you can 84 00:04:49,160 --> 00:04:53,120 Speaker 1: brew a tea using that. Now, once you strip that 85 00:04:53,200 --> 00:04:55,960 Speaker 1: fruit away, you still have some layers on top of 86 00:04:55,960 --> 00:05:00,280 Speaker 1: the bean itself, right, so skins kind of. Yeah. So 87 00:05:00,520 --> 00:05:03,599 Speaker 1: you have to actually go through a process to get 88 00:05:03,640 --> 00:05:05,200 Speaker 1: to the point where you can get to the beans. 89 00:05:05,200 --> 00:05:07,560 Speaker 1: So you harvest the coffee. So you pick these cherries. 90 00:05:07,800 --> 00:05:10,400 Speaker 1: Those are either dried in the sun over the course 91 00:05:10,440 --> 00:05:13,039 Speaker 1: of a week to ten days something like that, or 92 00:05:13,080 --> 00:05:15,679 Speaker 1: they're placed in a pulping machine to remove the fruit 93 00:05:15,880 --> 00:05:19,840 Speaker 1: and then uh, those beans are dried by the sun. 94 00:05:19,920 --> 00:05:21,960 Speaker 1: Usually you can do it in other ways, but the 95 00:05:22,000 --> 00:05:25,400 Speaker 1: sun is right there. Yeah, the ones I've seen that 96 00:05:25,480 --> 00:05:29,320 Speaker 1: they put them in like these big uh sieves almost, 97 00:05:29,640 --> 00:05:32,120 Speaker 1: and then they rake them occasionally to make sure that 98 00:05:32,160 --> 00:05:34,640 Speaker 1: they're all drying evenly. Yeah, sort of like a like 99 00:05:34,800 --> 00:05:36,640 Speaker 1: if you've ever been gold panning, sort of like a 100 00:05:36,800 --> 00:05:39,760 Speaker 1: very large gold panning thing, right, and hey, this stuff 101 00:05:40,960 --> 00:05:44,200 Speaker 1: it's it's like just as valuable as gold in my eyes, 102 00:05:44,600 --> 00:05:48,200 Speaker 1: so other black gold. Yeah, after you dry it, that's 103 00:05:48,200 --> 00:05:50,080 Speaker 1: when you can get those other elder layers of the 104 00:05:50,080 --> 00:05:52,919 Speaker 1: being removed in a process that's called hulling, as in 105 00:05:53,040 --> 00:05:56,520 Speaker 1: removing the holes around the beans. They are graded and 106 00:05:56,600 --> 00:06:00,720 Speaker 1: sorted by size and density, and then the this coffee, 107 00:06:00,760 --> 00:06:03,359 Speaker 1: which is referred to as green coffee, the beans have 108 00:06:03,400 --> 00:06:07,880 Speaker 1: a kind of greenish tinged them, then is shipped to roasters. 109 00:06:07,920 --> 00:06:11,680 Speaker 1: So you often don't have a coffee plantation and roaster 110 00:06:12,360 --> 00:06:15,120 Speaker 1: on the same premises you would. You would some of 111 00:06:15,120 --> 00:06:17,800 Speaker 1: the coffee plantations sell their own coffee, but it's a 112 00:06:17,880 --> 00:06:20,839 Speaker 1: kind of interesting thing because they'll send the green coffee 113 00:06:20,839 --> 00:06:23,520 Speaker 1: off to roasters. Roasters will send the roasted coffee back 114 00:06:23,520 --> 00:06:26,160 Speaker 1: to the plantation, and then the plantation can sell it well. 115 00:06:26,200 --> 00:06:28,559 Speaker 1: The roasting is a very specific process and different people 116 00:06:29,400 --> 00:06:32,920 Speaker 1: have very specific ideas about exactly how much a coffee 117 00:06:32,960 --> 00:06:36,000 Speaker 1: bean should be roasted, and depending on the type of 118 00:06:36,040 --> 00:06:38,880 Speaker 1: coffee plant and there are like six thousand species within 119 00:06:38,880 --> 00:06:41,560 Speaker 1: the coffee a genius, so you've got a lot of 120 00:06:41,560 --> 00:06:44,560 Speaker 1: options in there. Yeah, it's it gets very particular. So 121 00:06:44,600 --> 00:06:46,440 Speaker 1: how does how does the roasting process go? All? Right? 122 00:06:46,480 --> 00:06:50,039 Speaker 1: So you get like a a roaster that can rotate, 123 00:06:50,160 --> 00:06:52,800 Speaker 1: so it's got a tumbling kind of kind of like 124 00:06:52,880 --> 00:06:55,640 Speaker 1: a clothes dryer. It tumbles because you want all the 125 00:06:55,680 --> 00:06:58,960 Speaker 1: beans to uh, to roast evenly. You don't want to 126 00:06:59,040 --> 00:07:01,720 Speaker 1: end up with like a bottom layer that is roasted 127 00:07:02,120 --> 00:07:04,120 Speaker 1: to one degree and the stuff above it is to 128 00:07:04,160 --> 00:07:06,680 Speaker 1: a different one than you have. You don't have consistent coffee, 129 00:07:06,920 --> 00:07:09,200 Speaker 1: right right. Yeah. My first thought that I was like, 130 00:07:09,240 --> 00:07:11,440 Speaker 1: it's like a rotisserie. And then I was like, but 131 00:07:11,600 --> 00:07:13,520 Speaker 1: that would be terrible for beans, because you know, you 132 00:07:13,520 --> 00:07:15,720 Speaker 1: can't like spit them like you can't chicken. And then 133 00:07:15,720 --> 00:07:17,320 Speaker 1: he said and then he said, like a clothes dryer, 134 00:07:17,320 --> 00:07:18,640 Speaker 1: and then I just thought of like a clothes dryer 135 00:07:18,640 --> 00:07:20,480 Speaker 1: foot full of chickens. And then I was like, this 136 00:07:20,560 --> 00:07:22,800 Speaker 1: is a terrible I'm just oh, I just need to 137 00:07:22,840 --> 00:07:24,600 Speaker 1: share this with someone to get this idea out of 138 00:07:24,600 --> 00:07:27,080 Speaker 1: my head. It's like the ring sounds like a rejected 139 00:07:27,120 --> 00:07:30,200 Speaker 1: Gary Larson far side cartoon, Like, you know, this is 140 00:07:30,240 --> 00:07:33,560 Speaker 1: too horrifying even for me. Close dryer full of chickens, 141 00:07:33,840 --> 00:07:37,240 Speaker 1: well at any rate. So the roosters, they are put 142 00:07:37,280 --> 00:07:39,920 Speaker 1: to a temperature of around five degrees fahrenheit, which is 143 00:07:39,920 --> 00:07:43,400 Speaker 1: about eight celsius to get the beans to the right 144 00:07:43,440 --> 00:07:46,920 Speaker 1: temperature and Once the beans are hot enough, they undergo 145 00:07:47,120 --> 00:07:52,840 Speaker 1: a process called pyrolysis. They expand kind of like popcorn. 146 00:07:52,880 --> 00:07:56,080 Speaker 1: They actually pop out and get much larger than they 147 00:07:56,120 --> 00:07:58,840 Speaker 1: normally are. And the longer you roast the coffee bean, 148 00:07:58,920 --> 00:08:02,720 Speaker 1: the more intense the flavors become, the more intensive aroma becomes, 149 00:08:02,720 --> 00:08:06,600 Speaker 1: those oils become really concentrated. You do. However, if you're 150 00:08:06,640 --> 00:08:09,000 Speaker 1: the longer you roast them, you also lose more and 151 00:08:09,040 --> 00:08:13,360 Speaker 1: more of the caffeine that's inside them. So so darker 152 00:08:13,440 --> 00:08:19,080 Speaker 1: beans are actually less caffeinated by the lighter flavored greener beans. Yeah, 153 00:08:19,200 --> 00:08:22,920 Speaker 1: so if you have a light roast coffee, you typically 154 00:08:23,000 --> 00:08:25,160 Speaker 1: have more caffeine in it than a dark roast. Keep 155 00:08:25,160 --> 00:08:27,840 Speaker 1: in mind that it also depends upon the species of 156 00:08:27,880 --> 00:08:30,440 Speaker 1: the coffee planet, right, Some have more caffeine than others, 157 00:08:30,920 --> 00:08:34,760 Speaker 1: and depending upon the process that they're using, sometimes coffee 158 00:08:34,800 --> 00:08:40,559 Speaker 1: makers will actually add caffeine back into the mix afterward, 159 00:08:42,000 --> 00:08:44,080 Speaker 1: because you want to make sure that you have that kick. 160 00:08:45,000 --> 00:08:48,400 Speaker 1: But yeah, some people prefer the the robust flavors of 161 00:08:48,400 --> 00:08:51,280 Speaker 1: a dark coffee. They do have stronger flavors. Some people 162 00:08:51,280 --> 00:08:53,599 Speaker 1: prefer the lighter flavors and the caffeine kick from the 163 00:08:53,679 --> 00:08:57,320 Speaker 1: lighter coffee. Uh, and in general, lighter coffees have more caffeine. 164 00:08:57,960 --> 00:09:01,720 Speaker 1: And we've been doing this or a while as human 165 00:09:01,800 --> 00:09:06,000 Speaker 1: beings have been harvesting coffee for quite some times. Yes, 166 00:09:06,080 --> 00:09:11,000 Speaker 1: not just Jonathan and I. We've been spending literally hours 167 00:09:11,840 --> 00:09:16,720 Speaker 1: harvesting coffee today in preparation for this podcast. By harvesting coffee, 168 00:09:16,720 --> 00:09:21,480 Speaker 1: we mean breating articles and drinking it. Yeah. Legends placed 169 00:09:21,480 --> 00:09:24,480 Speaker 1: the discovery of coffee a couple of thousand years ago. Um. 170 00:09:24,640 --> 00:09:28,280 Speaker 1: Supposedly when a goat hurd in what would become Ethiopia 171 00:09:28,360 --> 00:09:30,800 Speaker 1: noticed that his herd got real perky when they ate 172 00:09:30,840 --> 00:09:34,080 Speaker 1: the berries off of this one particular plant. The goats 173 00:09:34,120 --> 00:09:40,440 Speaker 1: seemed to dance, dancing, dancing the name of a of 174 00:09:40,480 --> 00:09:44,000 Speaker 1: a brand of coffee. Yeah, local, local roaster and seller 175 00:09:44,400 --> 00:09:47,400 Speaker 1: here in Atlanta, right. Actually, they're they're very local. They're 176 00:09:47,520 --> 00:09:49,960 Speaker 1: right there. They're a ten minute walk from our office. 177 00:09:51,200 --> 00:09:54,960 Speaker 1: Good good coffee if you ever get into Atlanta. Like, um, 178 00:09:55,080 --> 00:09:58,280 Speaker 1: people have probably been eating coffee for a long time. 179 00:09:58,640 --> 00:10:02,200 Speaker 1: East African tribes used to make uh, these balls of 180 00:10:02,240 --> 00:10:05,480 Speaker 1: like animal fat plus coffee berries. Um. So if you 181 00:10:05,520 --> 00:10:07,240 Speaker 1: thought that putting butter in your coffee was a whole 182 00:10:07,280 --> 00:10:10,520 Speaker 1: new fangled thing. Then you're you're actually late to the game. 183 00:10:12,080 --> 00:10:14,760 Speaker 1: Historians think it was developed into a drink somewhere around 184 00:10:14,840 --> 00:10:18,679 Speaker 1: one thousand CE on the Arabian Peninsula, and it became 185 00:10:18,760 --> 00:10:23,360 Speaker 1: hugely popular with Muslim populations there. They do not consume alcohol, 186 00:10:23,559 --> 00:10:25,800 Speaker 1: so I assumed that this was a thing that they 187 00:10:25,800 --> 00:10:28,880 Speaker 1: were kind of like, yeah, drugs are good. Um, yeah, 188 00:10:28,920 --> 00:10:31,120 Speaker 1: this is an alcohol, and yet it gives us an 189 00:10:31,120 --> 00:10:36,640 Speaker 1: interesting energetic feeling. Um. And it spread as the religion 190 00:10:36,720 --> 00:10:39,880 Speaker 1: spread throughout the next few centuries. Legend also has it 191 00:10:39,960 --> 00:10:42,840 Speaker 1: that coffee growers were so protective of their crops that 192 00:10:42,920 --> 00:10:46,560 Speaker 1: they didn't allow plants or even fertile seeds to leave 193 00:10:46,840 --> 00:10:51,000 Speaker 1: the Arabian Peninsula for for hundreds of years until a 194 00:10:51,040 --> 00:10:53,679 Speaker 1: man smuggled some seeds out of Mecca by strapping them 195 00:10:53,720 --> 00:10:57,880 Speaker 1: to his chest. Interesting um, whether or not that is true. 196 00:10:58,720 --> 00:11:02,680 Speaker 1: India definitely had some coffee crops growing by about sixteen hundred, 197 00:11:03,679 --> 00:11:07,360 Speaker 1: and European travelers around that time started catching on to 198 00:11:07,480 --> 00:11:10,120 Speaker 1: this whole coffee thing. The Dutch were the first to 199 00:11:10,720 --> 00:11:13,600 Speaker 1: the first Europeans to start up a coffee estate that 200 00:11:13,679 --> 00:11:17,200 Speaker 1: was on Java, Java Island in sixteen sixteen, and we 201 00:11:17,320 --> 00:11:21,480 Speaker 1: think it arrived over in the America's, possibly also through smuggling. 202 00:11:22,320 --> 00:11:25,880 Speaker 1: Around the seventeen twenties. Brazil and Columbia are now the 203 00:11:25,960 --> 00:11:30,240 Speaker 1: largest producers of coffee, followed up by Indonesia and Vietnam. 204 00:11:30,320 --> 00:11:33,520 Speaker 1: I remember hearing a story at one point about uh 205 00:11:33,880 --> 00:11:37,880 Speaker 1: that smuggling of of coffee beans into the America's through 206 00:11:38,240 --> 00:11:42,480 Speaker 1: uh being hidden in flowers. Yeah, yeah, I heard that. 207 00:11:42,640 --> 00:11:50,280 Speaker 1: Um Uh Brazilian foreign dignitary uh talked real pretty too 208 00:11:50,320 --> 00:11:54,800 Speaker 1: to the wife of someone over in a coffee growing 209 00:11:54,920 --> 00:11:59,120 Speaker 1: estate and then to smuggle them back to back to 210 00:11:59,200 --> 00:12:04,199 Speaker 1: Brazil where it flourished. But so smuggling big in the 211 00:12:04,240 --> 00:12:06,160 Speaker 1: coffee world, as it turns out, like one of those 212 00:12:06,160 --> 00:12:11,840 Speaker 1: things where this belongs to the world for freedom, for free. Up, 213 00:12:12,720 --> 00:12:15,760 Speaker 1: We're gonna take a quick coffee break from this episode 214 00:12:15,760 --> 00:12:18,160 Speaker 1: to grab ourselves a cup of Joe. Suggest you do 215 00:12:18,200 --> 00:12:28,920 Speaker 1: the same, and we'll be right back. So let's talk 216 00:12:28,960 --> 00:12:31,760 Speaker 1: about the history of the action of the coffee machines, 217 00:12:31,880 --> 00:12:34,080 Speaker 1: the various devices we have used to make coffee. Some 218 00:12:34,160 --> 00:12:37,480 Speaker 1: of these, you know, you might argue, UH take the 219 00:12:37,640 --> 00:12:41,840 Speaker 1: term machine pretty liberally, but it is interesting to note 220 00:12:42,240 --> 00:12:45,920 Speaker 1: that even the most simplistic methods of making coffee have 221 00:12:46,360 --> 00:12:51,160 Speaker 1: a relation to the standard coffee drip machine that a 222 00:12:51,160 --> 00:12:53,240 Speaker 1: lot of people have in their homes. Oh yeah, yeah, 223 00:12:53,280 --> 00:12:55,800 Speaker 1: these first two are not electronic forms, but I would 224 00:12:55,800 --> 00:12:58,959 Speaker 1: remind you that even a lever is a machine. That's true, 225 00:12:59,559 --> 00:13:02,280 Speaker 1: although the first one I hesitate to call a machine. 226 00:13:02,280 --> 00:13:04,719 Speaker 1: It's really more like a device or a prop Um. 227 00:13:05,480 --> 00:13:07,760 Speaker 1: The simplest way to make coffee or yeah, it's just 228 00:13:07,840 --> 00:13:12,360 Speaker 1: by pouring hot water over or through some grounds. Um, 229 00:13:12,400 --> 00:13:15,720 Speaker 1: I'm very fond of my drip cone personally. It's just 230 00:13:15,760 --> 00:13:18,160 Speaker 1: a cone shaped thing and you put a filter in 231 00:13:18,200 --> 00:13:20,680 Speaker 1: it to contain the grounds, and you place the whole 232 00:13:20,679 --> 00:13:22,640 Speaker 1: contraption on top of a coffee cup and then you 233 00:13:22,640 --> 00:13:24,880 Speaker 1: pour hot water through it until the cup is full 234 00:13:24,880 --> 00:13:28,280 Speaker 1: of coffee, and then yeah, everything is better in the universe. Um. 235 00:13:29,679 --> 00:13:32,480 Speaker 1: A little bit more complicated than that is what's known 236 00:13:32,559 --> 00:13:34,760 Speaker 1: in the US as a French press and more generally 237 00:13:34,800 --> 00:13:37,600 Speaker 1: around the world as a coffee press or coffee plunger 238 00:13:38,000 --> 00:13:42,000 Speaker 1: or cavitieri, a piston. And this is a very simple 239 00:13:42,160 --> 00:13:48,160 Speaker 1: manual machine, uh, manpowered or woman powered, person powered really, um, 240 00:13:48,200 --> 00:13:52,120 Speaker 1: consisting of you know, cylindrical chamber and a fitted filter 241 00:13:52,200 --> 00:13:55,720 Speaker 1: that's attached to a rod. You steep the coffee grounds 242 00:13:55,720 --> 00:13:58,120 Speaker 1: in hot water in the chamber, and when it's brewed 243 00:13:58,120 --> 00:14:00,200 Speaker 1: to your liking, you just push the filtered down own 244 00:14:00,360 --> 00:14:04,520 Speaker 1: into the chamber. That the water flows up through the 245 00:14:04,520 --> 00:14:07,480 Speaker 1: filter and it collects the grounds at the bottom of 246 00:14:07,480 --> 00:14:11,040 Speaker 1: the chamber. Which let's see, pour non chewy coffee off 247 00:14:11,040 --> 00:14:14,200 Speaker 1: of the top and you, uh, you gotta make that. 248 00:14:14,400 --> 00:14:18,200 Speaker 1: You've got to make both the pressing uh very smooth 249 00:14:18,240 --> 00:14:20,960 Speaker 1: and slow and the pouring you need to make nice 250 00:14:20,960 --> 00:14:22,760 Speaker 1: and smooth and slow so that you make sure you're 251 00:14:22,800 --> 00:14:25,440 Speaker 1: not stirring up a lot of sediment. You can get 252 00:14:25,480 --> 00:14:29,160 Speaker 1: sediment from French press. Coffee definitely usually tends to end 253 00:14:29,200 --> 00:14:31,360 Speaker 1: up in the cup no matter what. The first time 254 00:14:31,400 --> 00:14:33,760 Speaker 1: I ever used a French press was at a restaurant 255 00:14:34,240 --> 00:14:37,160 Speaker 1: in Las Vegas with lots of people all around me, 256 00:14:37,240 --> 00:14:39,480 Speaker 1: and I just felt like, I've got to do this 257 00:14:39,600 --> 00:14:44,040 Speaker 1: right or everyone will judge me. And I know that 258 00:14:44,040 --> 00:14:46,080 Speaker 1: what happens in Vegas stays in Vegas, but I'm not 259 00:14:46,120 --> 00:14:48,080 Speaker 1: even comfortable with that. To tell you the truth, I 260 00:14:48,080 --> 00:14:51,720 Speaker 1: want to make sure and um, yeah, so you are 261 00:14:51,840 --> 00:14:55,880 Speaker 1: just pushing the grounds further and further down to the bottom, 262 00:14:56,080 --> 00:14:58,560 Speaker 1: while the water is allowed to go through the filter 263 00:14:59,040 --> 00:15:00,920 Speaker 1: or the brood. Coffee at that point's night and water. 264 00:15:00,960 --> 00:15:03,680 Speaker 1: It's brewed coffee is able to pass through the filter 265 00:15:03,760 --> 00:15:05,840 Speaker 1: so that you can pour it into your cup. And 266 00:15:05,880 --> 00:15:07,840 Speaker 1: a lot of people like this method because they think 267 00:15:07,880 --> 00:15:11,600 Speaker 1: it brews a particularly smooth cup of coffee. Yeah, and 268 00:15:11,720 --> 00:15:15,920 Speaker 1: unlike unlike coffee that eases paper filters and it's processing 269 00:15:16,080 --> 00:15:18,760 Speaker 1: even like with my drip cone. Uh, you're allowing all 270 00:15:18,800 --> 00:15:20,720 Speaker 1: of the oils and the coffee to make their way 271 00:15:20,760 --> 00:15:23,040 Speaker 1: into your cup. Oil is kind of where the flavor 272 00:15:23,400 --> 00:15:25,680 Speaker 1: is residing. So if the paper is absorbing some of 273 00:15:25,680 --> 00:15:27,520 Speaker 1: the oil, you're losing a little bit of something and 274 00:15:27,680 --> 00:15:29,640 Speaker 1: getting a tiny little bit of paper fiber in there. 275 00:15:29,680 --> 00:15:33,040 Speaker 1: And and some people are just like, that's just not acceptable, unacceptable, 276 00:15:33,240 --> 00:15:37,520 Speaker 1: purest form of coffee oil to go into my system 277 00:15:37,520 --> 00:15:40,280 Speaker 1: as possible. I do. I do prefer French press to 278 00:15:40,280 --> 00:15:43,440 Speaker 1: all other forms of coffee. That might be a coffee snob. 279 00:15:44,040 --> 00:15:46,560 Speaker 1: The idea of fixing a screen like straight to a 280 00:15:46,680 --> 00:15:49,600 Speaker 1: pot in order to avoid getting grounds in your cup 281 00:15:49,640 --> 00:15:52,920 Speaker 1: probably goes back aways. But the first patent on the on. 282 00:15:53,000 --> 00:15:57,520 Speaker 1: The actual plunger device was granted in France in nineteen nine, 283 00:15:57,600 --> 00:16:00,360 Speaker 1: hence the term French press. Now, if we go back 284 00:16:00,520 --> 00:16:04,000 Speaker 1: further to the early eighteen hundreds, that's when we get 285 00:16:04,040 --> 00:16:07,240 Speaker 1: the first inventions of the percolators. Now we may be 286 00:16:07,320 --> 00:16:09,760 Speaker 1: familiar with a percolator that if you've ever seen a 287 00:16:09,760 --> 00:16:13,240 Speaker 1: coffee pot's got a little like knob type protrusion on 288 00:16:13,320 --> 00:16:15,560 Speaker 1: the very top that's clear. Yeah, it looks sort of 289 00:16:15,560 --> 00:16:18,479 Speaker 1: like a sort of like do you remember the board games, sorry, 290 00:16:18,680 --> 00:16:22,320 Speaker 1: from when you were a kid that popmatic bubble? Yeah, yeah, 291 00:16:22,360 --> 00:16:23,640 Speaker 1: I always when I was a kid, I thought that 292 00:16:23,680 --> 00:16:27,000 Speaker 1: my grandmother's percolator coffee cup would probably had a popomatic 293 00:16:27,000 --> 00:16:29,280 Speaker 1: bubble and she was like, don't touch that, it's hot. 294 00:16:29,440 --> 00:16:32,360 Speaker 1: Yeah yeah, And in fact it would be hot. And 295 00:16:32,400 --> 00:16:34,920 Speaker 1: the reason why it's clear is so that you can 296 00:16:34,960 --> 00:16:38,400 Speaker 1: see when the coffee has been has finished percolating, in 297 00:16:38,440 --> 00:16:41,360 Speaker 1: case you could not hear it finishing. So this is 298 00:16:41,360 --> 00:16:43,600 Speaker 1: a really simple machine as well. You've got a chamber 299 00:16:43,640 --> 00:16:45,600 Speaker 1: at the bottom of the pot. This is the one 300 00:16:45,640 --> 00:16:47,600 Speaker 1: that's you know, closest to the source of heat. This 301 00:16:47,680 --> 00:16:50,480 Speaker 1: is where the water goes, and a tube leeds up 302 00:16:50,520 --> 00:16:53,920 Speaker 1: from this chamber to the top of the pot. You 303 00:16:54,000 --> 00:16:56,320 Speaker 1: put the right amount of water in and coffee grounds 304 00:16:56,360 --> 00:16:58,680 Speaker 1: go into another chamber. That's it's at the very top 305 00:16:58,680 --> 00:17:03,240 Speaker 1: of the pot. So you've got a filter at the 306 00:17:03,240 --> 00:17:07,160 Speaker 1: base of the coffee grounds chamber. So here's the deal. 307 00:17:07,240 --> 00:17:11,840 Speaker 1: You've got the whole coffee pot on a heat source. 308 00:17:12,200 --> 00:17:15,240 Speaker 1: The heat source heats the water to boiling. That boiling 309 00:17:15,240 --> 00:17:19,240 Speaker 1: water starts to push water up the tube. It forces 310 00:17:19,280 --> 00:17:21,399 Speaker 1: water up that tube because there's nowhere else for it 311 00:17:21,480 --> 00:17:24,280 Speaker 1: to go. So the water goes up the tube where 312 00:17:24,280 --> 00:17:26,119 Speaker 1: it bubbles over the top. That's where you see on 313 00:17:26,200 --> 00:17:28,160 Speaker 1: the top of the percolator a little water bubbling over. 314 00:17:28,800 --> 00:17:30,840 Speaker 1: When it bubbles over the top, it goes down into 315 00:17:30,840 --> 00:17:33,040 Speaker 1: the coffee grounds, and so the coffee grounds and the 316 00:17:33,040 --> 00:17:36,760 Speaker 1: water get having a little party up there. It absorbs 317 00:17:36,800 --> 00:17:41,720 Speaker 1: some of those coffee oils. Uh the now coffee or 318 00:17:42,000 --> 00:17:44,800 Speaker 1: very weakly brewed coffee at this point starts to seep down, 319 00:17:44,960 --> 00:17:48,399 Speaker 1: eventually going down through the filter and back into the 320 00:17:48,520 --> 00:17:53,680 Speaker 1: chamber below. It continues this process as the cooler water 321 00:17:54,000 --> 00:17:57,600 Speaker 1: is sinking closer to the heat source, getting a heated 322 00:17:57,680 --> 00:18:00,960 Speaker 1: up boiling going up through that tube. The process continues 323 00:18:00,960 --> 00:18:03,879 Speaker 1: in a cycle until you're getting to a point where 324 00:18:04,000 --> 00:18:07,840 Speaker 1: all the water inside the percolator is near boiling temperature. 325 00:18:07,880 --> 00:18:10,800 Speaker 1: Now you don't want it to actually boil boil, because 326 00:18:11,119 --> 00:18:14,800 Speaker 1: they say that boiled coffee is spoiled coffee's not gonna 327 00:18:14,840 --> 00:18:18,040 Speaker 1: taste good. But you want, like like any other food, 328 00:18:18,040 --> 00:18:20,159 Speaker 1: you can totally burn coffee. Oh yeah, and you know 329 00:18:20,200 --> 00:18:23,399 Speaker 1: it when you've had it, you're just like, it's a 330 00:18:23,440 --> 00:18:25,879 Speaker 1: flavor of failure. It is, it is, and it's you know, 331 00:18:25,880 --> 00:18:28,159 Speaker 1: you're like, I'm still gonna drink it, but I'm not happy. 332 00:18:29,080 --> 00:18:33,680 Speaker 1: So this this continues until that percolating sound stops. That's 333 00:18:33,680 --> 00:18:35,919 Speaker 1: a signal that the water has reached this temperature of 334 00:18:35,960 --> 00:18:38,920 Speaker 1: near boiling, and you remove it from the heat, and 335 00:18:39,320 --> 00:18:42,520 Speaker 1: then you're able to remove the grounds and pour cups 336 00:18:42,520 --> 00:18:45,520 Speaker 1: of coffee and uh and a lot of people really 337 00:18:45,560 --> 00:18:50,280 Speaker 1: still prefer percolator coffee, whether it's one some percolators have 338 00:18:50,320 --> 00:18:53,280 Speaker 1: a heating element actually in the coffee thing, so you 339 00:18:53,320 --> 00:18:56,240 Speaker 1: just plug it in and an electric kettle, yeah, and 340 00:18:56,280 --> 00:18:58,760 Speaker 1: then others are meant to go directly onto a heating element, 341 00:18:58,760 --> 00:19:01,320 Speaker 1: whether it's an electric stove, gas, though maybe even a 342 00:19:01,359 --> 00:19:04,200 Speaker 1: fire if you're a cowboy, because is that the cowboys 343 00:19:04,200 --> 00:19:08,359 Speaker 1: made coffee? Or a camper yeah, or a camper um um, 344 00:19:09,119 --> 00:19:15,159 Speaker 1: So that again popular but very simple yeahs. And but actually, well, 345 00:19:15,200 --> 00:19:17,960 Speaker 1: I mean most most coffeemakers are very simple. I hadn't 346 00:19:18,000 --> 00:19:21,160 Speaker 1: thought about it very much until we started doing this research. 347 00:19:21,200 --> 00:19:25,800 Speaker 1: And the next one is a vacuum drip, yeah, which 348 00:19:25,880 --> 00:19:29,239 Speaker 1: looks like it's something super cool and hip history and 349 00:19:29,320 --> 00:19:32,520 Speaker 1: chemistry related. Oh yeah, yeah. When the first time that 350 00:19:32,560 --> 00:19:36,800 Speaker 1: I saw one was in a relatively fancy restaurant down 351 00:19:36,920 --> 00:19:42,320 Speaker 1: in St. Petersburg, I believe, actually and Florida or Russia, Florida, 352 00:19:43,400 --> 00:19:45,960 Speaker 1: just just checking and and and it looked it looked 353 00:19:45,960 --> 00:19:49,680 Speaker 1: like this crazy like like fifties era space age kind 354 00:19:49,680 --> 00:19:52,879 Speaker 1: of thing, or possibly like something from like from like 355 00:19:53,720 --> 00:19:57,000 Speaker 1: gas Light sci fi kind of which which is true 356 00:19:57,000 --> 00:19:59,240 Speaker 1: because that's about when it dates from it even it 357 00:19:59,320 --> 00:20:02,199 Speaker 1: dates before flight sci Fi because it comes from the 358 00:20:02,240 --> 00:20:05,000 Speaker 1: eighteen thirties. But it's one of those that we've seen 359 00:20:05,000 --> 00:20:08,440 Speaker 1: a resurgence in recently as people have you know, gone 360 00:20:08,440 --> 00:20:11,040 Speaker 1: on the quest for the perfect cup of coffee. And 361 00:20:11,040 --> 00:20:13,440 Speaker 1: this is another one that is based on a very 362 00:20:13,440 --> 00:20:17,200 Speaker 1: similar principle as to the percolator uh in several ways. 363 00:20:17,200 --> 00:20:19,800 Speaker 1: So if you looked at one of these, they tend 364 00:20:19,800 --> 00:20:22,399 Speaker 1: to look something like kind of like an hourglass shape. 365 00:20:23,080 --> 00:20:26,480 Speaker 1: The bottom chamber is one that holds the water. It's 366 00:20:26,520 --> 00:20:29,360 Speaker 1: connected via a tube that has a filter in it 367 00:20:29,720 --> 00:20:32,800 Speaker 1: to an upper chamber. The upper chamber is open to 368 00:20:33,359 --> 00:20:38,560 Speaker 1: the atmosphere. Is not closed, Yeah, exactly, it's not. It's 369 00:20:38,600 --> 00:20:41,840 Speaker 1: not sealed like an hour glasses. You put the coffee 370 00:20:41,840 --> 00:20:44,320 Speaker 1: grounds in that. Now the filter keeps the coffee grounds 371 00:20:44,320 --> 00:20:47,880 Speaker 1: from going down into the lower chamber. UH. And you 372 00:20:48,000 --> 00:20:51,199 Speaker 1: would then turn on the heat allow the water in 373 00:20:51,240 --> 00:20:53,640 Speaker 1: the bottom chamber to start to boil. That would make 374 00:20:53,760 --> 00:20:57,119 Speaker 1: water vapor that would force it creates an increase of 375 00:20:57,200 --> 00:21:00,359 Speaker 1: water and air pressure weather because the water vapors taking 376 00:21:00,400 --> 00:21:03,520 Speaker 1: up more space than the water was. That's forcing water 377 00:21:03,760 --> 00:21:06,480 Speaker 1: up that tube through the filter to mingle with the 378 00:21:06,520 --> 00:21:11,280 Speaker 1: coffee grounds. With these vacuum drip sets, you are supposed 379 00:21:11,320 --> 00:21:14,480 Speaker 1: to stir the coffee grounds and water together a little 380 00:21:14,480 --> 00:21:17,359 Speaker 1: bit so that you get a good amount of coverage 381 00:21:17,480 --> 00:21:20,840 Speaker 1: and you get the coffee grounds sufficiently wet so that 382 00:21:20,920 --> 00:21:24,639 Speaker 1: those oils seep into the water when it cools down, 383 00:21:25,000 --> 00:21:28,080 Speaker 1: the water vapor in the bottom chamber begins to condense. 384 00:21:28,200 --> 00:21:31,360 Speaker 1: That creates a vacuum which starts to pull the coffee 385 00:21:31,359 --> 00:21:34,520 Speaker 1: back down the tube through the filter so you don't 386 00:21:34,520 --> 00:21:38,439 Speaker 1: get any grounds, and it fills up that lower chamber 387 00:21:38,560 --> 00:21:41,800 Speaker 1: not with water but now with brood coffee. So that's 388 00:21:41,800 --> 00:21:43,920 Speaker 1: why it's called a vacuum drip. It's because that water 389 00:21:44,000 --> 00:21:48,359 Speaker 1: vapor wentzn condensing creates the vacuum pulling the coffee back down. 390 00:21:48,640 --> 00:21:52,200 Speaker 1: It looks like magic. It looks like fancy coffee science 391 00:21:52,240 --> 00:21:55,080 Speaker 1: magic while that's going on, and it definitely looks like 392 00:21:55,080 --> 00:21:57,919 Speaker 1: you know, you're like I have had a mad scientist 393 00:21:58,000 --> 00:22:01,560 Speaker 1: brew me a cup of coffee, and uh, it's very pretty. 394 00:22:01,640 --> 00:22:04,719 Speaker 1: Like a lot of these are very very The design 395 00:22:04,840 --> 00:22:07,840 Speaker 1: just makes it look really appealing. There's a very strong 396 00:22:07,880 --> 00:22:11,719 Speaker 1: aesthetic appeal to these, certainly more than you know, an 397 00:22:11,800 --> 00:22:14,760 Speaker 1: average coffee maker. Right, A lot of those coffee makers 398 00:22:14,760 --> 00:22:17,760 Speaker 1: are very functional. They're not necessarily pretty. You can come 399 00:22:17,840 --> 00:22:20,000 Speaker 1: pretty ones, but right, right, but most of them are 400 00:22:20,040 --> 00:22:23,840 Speaker 1: pretty uh utilitarian, not pretty pretty, not pretty. Mine mine 401 00:22:23,880 --> 00:22:28,240 Speaker 1: looks fine, but it doesn't look space age. Um mine 402 00:22:28,240 --> 00:22:32,840 Speaker 1: actually has a coffee grinder permanent filter and uh and 403 00:22:32,920 --> 00:22:35,280 Speaker 1: you know, all that kind of stuff mixed into to it, 404 00:22:35,359 --> 00:22:37,840 Speaker 1: so it grinds my coffee just as I need it brewed, 405 00:22:37,880 --> 00:22:41,520 Speaker 1: which is nice, yes, yes, also very important to fear 406 00:22:41,560 --> 00:22:44,600 Speaker 1: a coffee snob. Yeah, so that you have less surface 407 00:22:44,600 --> 00:22:48,400 Speaker 1: area to get stale while you're you know exactly, yeah, 408 00:22:48,520 --> 00:22:51,439 Speaker 1: so as you get that that really fresh taste. The 409 00:22:51,440 --> 00:22:53,720 Speaker 1: next one we want to talk about is the mocha pot, 410 00:22:54,200 --> 00:22:56,320 Speaker 1: which is going to sound very similar to the other 411 00:22:56,320 --> 00:22:59,240 Speaker 1: ones we've just mentioned, but moca pot coffees sort of 412 00:23:00,280 --> 00:23:03,720 Speaker 1: the kind of coffee brew with. This exists in a 413 00:23:03,800 --> 00:23:09,040 Speaker 1: weird world between the espresso and the coffee. So espresso 414 00:23:09,240 --> 00:23:12,760 Speaker 1: will talk about later, but it has its own particular 415 00:23:13,400 --> 00:23:18,600 Speaker 1: uh traits, whereas they're that are slightly different from from coffee, 416 00:23:18,920 --> 00:23:20,800 Speaker 1: and this is kind of bringing the gap. And it's 417 00:23:20,880 --> 00:23:24,600 Speaker 1: very popular in Europe, particularly in countries like Italy and France. 418 00:23:25,480 --> 00:23:27,159 Speaker 1: My my my roommate has one of these that has 419 00:23:27,160 --> 00:23:30,200 Speaker 1: passed down to her from her Italian grandmother's makes perfect sense, 420 00:23:30,200 --> 00:23:33,600 Speaker 1: and these are really cool for like portable coffee makers, 421 00:23:33,600 --> 00:23:35,720 Speaker 1: they're very they tend to be very compact, and they 422 00:23:35,760 --> 00:23:39,840 Speaker 1: work on any heating surface. You can for camping or cowboying, 423 00:23:40,160 --> 00:23:41,679 Speaker 1: whatever you're doing, you can just kind of bring it 424 00:23:41,720 --> 00:23:44,840 Speaker 1: with you exactly. And it's very similar again to the percolators. 425 00:23:44,840 --> 00:23:48,359 Speaker 1: The vacuum drips has a similar principle. So you've got 426 00:23:48,560 --> 00:23:51,960 Speaker 1: again two chambers, the lower chambers where the water goes uh, 427 00:23:52,040 --> 00:23:55,120 Speaker 1: and then there's kind of it looks almost like a funnel. 428 00:23:55,160 --> 00:23:58,600 Speaker 1: There's a coffee grounds cone that fits into the lower chamber. 429 00:23:59,160 --> 00:24:01,399 Speaker 1: All right, So you've fill the lower chamber with water 430 00:24:01,520 --> 00:24:04,320 Speaker 1: up to the right level, which would be below where 431 00:24:04,560 --> 00:24:08,639 Speaker 1: the cone uh stops where the coffee grounds would start. 432 00:24:09,160 --> 00:24:10,880 Speaker 1: Because you don't want to have the water so high 433 00:24:10,960 --> 00:24:14,000 Speaker 1: that the coffee grounds are already getting wet. Uh. There 434 00:24:14,080 --> 00:24:17,040 Speaker 1: is a tube that leads down into the chamber from 435 00:24:17,080 --> 00:24:20,240 Speaker 1: the coffee grounds cone. There's a filter there so the 436 00:24:20,240 --> 00:24:23,879 Speaker 1: coffee grounds don't again go into the lower chamber. And 437 00:24:23,920 --> 00:24:28,280 Speaker 1: then there's another tube that leads up from the base 438 00:24:28,400 --> 00:24:31,600 Speaker 1: of the kettle part like the pot part, the part 439 00:24:31,640 --> 00:24:35,040 Speaker 1: that will hold the coffee uh, and they screw together 440 00:24:35,680 --> 00:24:39,040 Speaker 1: you put them on this heating element. The heating element 441 00:24:39,440 --> 00:24:42,560 Speaker 1: heats the water to boiling. Water is forced up through 442 00:24:42,560 --> 00:24:45,760 Speaker 1: the tube of the coffee grounds cone. It then ends 443 00:24:45,840 --> 00:24:50,800 Speaker 1: up mingling with the coffee grounds, thus creating brood coffee. Uh. 444 00:24:50,840 --> 00:24:54,280 Speaker 1: It continues to do so because you keep the heat on, 445 00:24:54,520 --> 00:24:57,760 Speaker 1: the water just continues to flow up through this tube 446 00:24:57,800 --> 00:25:01,119 Speaker 1: into the coffee grounds. So the water in the coffee 447 00:25:01,160 --> 00:25:04,879 Speaker 1: grounds level can't go down because the the expanding water 448 00:25:04,960 --> 00:25:07,840 Speaker 1: vapor from below is preventing it. You can only go up. 449 00:25:08,280 --> 00:25:11,960 Speaker 1: So it goes up through another filter and up through 450 00:25:12,000 --> 00:25:14,800 Speaker 1: it the tube in the center of the pot and 451 00:25:15,119 --> 00:25:18,120 Speaker 1: spills over that, and that's where it ends up forming 452 00:25:18,359 --> 00:25:21,560 Speaker 1: the coffee inside the pot section. And again you have 453 00:25:21,600 --> 00:25:23,560 Speaker 1: to pay a really close attention to this because if 454 00:25:23,600 --> 00:25:25,840 Speaker 1: you let it go on too long, then it's just 455 00:25:25,840 --> 00:25:28,680 Speaker 1: gonna start sputtering because all that's happening is water vapor 456 00:25:28,720 --> 00:25:30,840 Speaker 1: is being forced up through the tube. There's no more 457 00:25:30,960 --> 00:25:35,040 Speaker 1: there's not enough water for it to be an actual stream. 458 00:25:34,280 --> 00:25:37,800 Speaker 1: You remove it from the heat. You then can pour 459 00:25:37,880 --> 00:25:43,440 Speaker 1: out either you can pour out extremely concentrated cups of coffee. 460 00:25:43,880 --> 00:25:46,600 Speaker 1: It's really more like espresso. At that point, you would 461 00:25:46,600 --> 00:25:50,240 Speaker 1: you would generally either dilute it with hot water or 462 00:25:50,640 --> 00:25:53,520 Speaker 1: hot milk of some kind. Yeah, exactly that that tends 463 00:25:53,520 --> 00:25:55,119 Speaker 1: to be the way to drink it. You can also 464 00:25:55,240 --> 00:25:57,359 Speaker 1: drink it in the very tiny cups, kind of similar 465 00:25:57,359 --> 00:26:00,440 Speaker 1: to espresso. I've seen that happen too, but yeah, no, 466 00:26:00,520 --> 00:26:02,719 Speaker 1: I prefer to do it that way because then you 467 00:26:02,760 --> 00:26:08,239 Speaker 1: get superpower. Yeah. My superpower is that I can no 468 00:26:08,280 --> 00:26:11,159 Speaker 1: longer detect individual heart rate. And you want like I 469 00:26:11,200 --> 00:26:13,720 Speaker 1: can't is there's no more thumping. It's just a thrumb. 470 00:26:14,000 --> 00:26:15,280 Speaker 1: Oh oh, I love it. I love it when you 471 00:26:15,280 --> 00:26:17,879 Speaker 1: could just feel every single blood cell in your body 472 00:26:18,000 --> 00:26:21,040 Speaker 1: is moves through your veins. It's beautiful, start to name them. 473 00:26:21,440 --> 00:26:25,280 Speaker 1: Uh yeah, in that case, I I go beyond space 474 00:26:25,280 --> 00:26:27,439 Speaker 1: and time and I like to try and keep my 475 00:26:27,480 --> 00:26:30,719 Speaker 1: feet on the ground, so I don't I dilute it 476 00:26:30,960 --> 00:26:34,080 Speaker 1: if I drink it this style. Um, but it is 477 00:26:34,080 --> 00:26:37,439 Speaker 1: is a very common way of making coffee in different 478 00:26:37,480 --> 00:26:39,400 Speaker 1: areas of Europe, and I guess there are a few 479 00:26:39,400 --> 00:26:41,560 Speaker 1: folks in America who make it that way too, although 480 00:26:42,160 --> 00:26:46,360 Speaker 1: we tend in America to to depend upon the automatic 481 00:26:46,640 --> 00:26:50,040 Speaker 1: drip coffee machine. And this is the machine that people 482 00:26:50,080 --> 00:26:52,000 Speaker 1: wanted to know, how the heck does that work? Yes, 483 00:26:52,040 --> 00:26:54,840 Speaker 1: these electric devices that you buy for for very low 484 00:26:55,000 --> 00:26:57,000 Speaker 1: amounts of money, really and you just plug it in, 485 00:26:57,040 --> 00:27:00,520 Speaker 1: and it makes everything okay. It's kind of interesting because 486 00:27:00,560 --> 00:27:04,640 Speaker 1: it's very similar to the principles we've already covered. In fact, 487 00:27:04,760 --> 00:27:07,600 Speaker 1: I was surprised, you know, before I thought about this. 488 00:27:08,080 --> 00:27:11,000 Speaker 1: I suppose if I had left, you know, really critically 489 00:27:11,000 --> 00:27:12,639 Speaker 1: thought about it, it it would have occurred to me. But 490 00:27:12,800 --> 00:27:15,000 Speaker 1: I had just assumed there was some sort of water 491 00:27:15,080 --> 00:27:19,199 Speaker 1: pump somewhere in the typical coffee machine. But that's not 492 00:27:19,280 --> 00:27:21,760 Speaker 1: the case, all right. It's all using the same kind 493 00:27:21,800 --> 00:27:27,400 Speaker 1: of air pressure and physics that these previous simpler versions, 494 00:27:27,800 --> 00:27:31,080 Speaker 1: non electronic versions have been using exactly. So really the 495 00:27:31,119 --> 00:27:34,720 Speaker 1: electronic part in this case is the heating element that's 496 00:27:34,760 --> 00:27:38,080 Speaker 1: contained within the coffee maker. That's really the big UH 497 00:27:38,119 --> 00:27:41,200 Speaker 1: invention is that the heating element is not an external one. 498 00:27:41,240 --> 00:27:45,040 Speaker 1: It's part of the machine. So your basic element. Basically 499 00:27:45,720 --> 00:27:48,680 Speaker 1: parts of a coffee machine include the reservoir that's where 500 00:27:48,680 --> 00:27:52,159 Speaker 1: you pour the water into. The reservoir has a drain 501 00:27:52,320 --> 00:27:55,119 Speaker 1: at the base of it. UH. That drain has a 502 00:27:55,160 --> 00:27:58,560 Speaker 1: one way water valve which allows water to pass through 503 00:27:58,640 --> 00:28:00,840 Speaker 1: the drain but not come back up, which will be 504 00:28:00,840 --> 00:28:03,520 Speaker 1: important in a moment. Yes, Then you have a tube 505 00:28:03,600 --> 00:28:06,879 Speaker 1: that connects that hole that that reservoir that's connected to 506 00:28:06,920 --> 00:28:10,400 Speaker 1: the valve on one side and to essentially a shower 507 00:28:10,440 --> 00:28:12,720 Speaker 1: head it's what they tend to call it on the 508 00:28:12,760 --> 00:28:15,000 Speaker 1: other side, because because it's sort of like a sprinkler, 509 00:28:15,600 --> 00:28:20,200 Speaker 1: it's a eventually going to drip water out over your 510 00:28:20,240 --> 00:28:25,439 Speaker 1: coffee right grounds exactly. So this tube is made usually 511 00:28:25,440 --> 00:28:28,520 Speaker 1: of an aluminium because aluminum is very very good at 512 00:28:28,640 --> 00:28:32,119 Speaker 1: conducting heat, very good thermal conductor. And you want that 513 00:28:32,520 --> 00:28:36,199 Speaker 1: good and yes you do. And so, uh, the tube 514 00:28:36,240 --> 00:28:39,080 Speaker 1: is where that that water just will pass straight through 515 00:28:39,160 --> 00:28:41,760 Speaker 1: the still water at this point it hasn't touched coffee 516 00:28:41,760 --> 00:28:45,600 Speaker 1: grounds yet. And then you have the heating element, and 517 00:28:45,680 --> 00:28:49,600 Speaker 1: the heating element uses resistive heating to elevate the water's 518 00:28:49,600 --> 00:28:52,640 Speaker 1: temperature rapidly. And we've talked about resistive heating and previous 519 00:28:52,640 --> 00:28:56,200 Speaker 1: episodes of text stuff. Sure, but for a quick reminder, Yeah, 520 00:28:56,240 --> 00:29:00,520 Speaker 1: so when you have electricity passing through a conductive material, 521 00:29:00,880 --> 00:29:03,719 Speaker 1: you lose some of that energy, some of that electricity. 522 00:29:03,800 --> 00:29:06,520 Speaker 1: You don't get a one to one. So let's say 523 00:29:06,520 --> 00:29:09,880 Speaker 1: you have a one hundred electricity units. I'm making this 524 00:29:10,000 --> 00:29:13,719 Speaker 1: super simple one electricity units that are going in from 525 00:29:13,800 --> 00:29:15,800 Speaker 1: one side and then you've got a little detector at 526 00:29:15,840 --> 00:29:17,720 Speaker 1: the other side, and you see that there are only 527 00:29:17,800 --> 00:29:20,440 Speaker 1: eighty electricity units coming out the other side, and you 528 00:29:20,480 --> 00:29:23,080 Speaker 1: realize that the other twenty electricity units have been lost 529 00:29:23,120 --> 00:29:27,000 Speaker 1: in the form of heat. The actual conductor's temperature has increased. 530 00:29:27,520 --> 00:29:31,440 Speaker 1: So that is incredibly simple, I realized. But just to 531 00:29:31,480 --> 00:29:35,200 Speaker 1: illustrate the point, that's the basis behind resistive heating, as 532 00:29:35,320 --> 00:29:38,480 Speaker 1: is the way electrical heating components work. Electricity passes through 533 00:29:38,520 --> 00:29:41,960 Speaker 1: the conductive material, it heats up the conductive material, and 534 00:29:42,240 --> 00:29:44,560 Speaker 1: usually that's waste, but you can make it work for you. 535 00:29:45,080 --> 00:29:47,400 Speaker 1: UM resistance is dependent upon a couple of things. The 536 00:29:47,720 --> 00:29:50,760 Speaker 1: material itself, so like you know whether it's copper or whatever, 537 00:29:50,760 --> 00:29:55,000 Speaker 1: whatever conductive material you're using, and it's also dependent upon 538 00:29:55,320 --> 00:29:58,280 Speaker 1: how much of that material you have, how big a 539 00:29:58,320 --> 00:30:01,720 Speaker 1: diameter of wire you have gauge of that wire. In 540 00:30:01,760 --> 00:30:05,120 Speaker 1: other words, UM and the thicker the wire, the lower 541 00:30:05,160 --> 00:30:08,560 Speaker 1: the resistance. So using that logic, if you use a 542 00:30:08,680 --> 00:30:12,280 Speaker 1: very thin wire of a conductive material and you make 543 00:30:12,320 --> 00:30:15,480 Speaker 1: a really tight coil of it and it's long, then 544 00:30:15,560 --> 00:30:18,120 Speaker 1: you've got a lot of surface area there. You can 545 00:30:18,160 --> 00:30:21,520 Speaker 1: create a lot of heat. The resistance of that wire 546 00:30:21,640 --> 00:30:26,240 Speaker 1: is very high, so in a relatively small element. And 547 00:30:26,640 --> 00:30:28,760 Speaker 1: if you were to do that and then put that 548 00:30:28,880 --> 00:30:31,880 Speaker 1: so that the the aluminium tube which typically has at 549 00:30:31,960 --> 00:30:35,600 Speaker 1: least one bend in it inside your coffee maker to 550 00:30:35,200 --> 00:30:38,480 Speaker 1: to give you more surface area. Yeah, you want you 551 00:30:38,520 --> 00:30:40,720 Speaker 1: want that pathway the water goes through to be long 552 00:30:40,800 --> 00:30:43,440 Speaker 1: enough so that you can heat it has a chance 553 00:30:43,480 --> 00:30:48,440 Speaker 1: to heat adequately. So you you you have this kind 554 00:30:48,480 --> 00:30:52,480 Speaker 1: of lining the tube. And now we get to what 555 00:30:52,840 --> 00:30:57,760 Speaker 1: happens when you actually uh put water into the reservoir. 556 00:30:58,360 --> 00:31:01,880 Speaker 1: So here's how the coffee making process happens. In one 557 00:31:01,880 --> 00:31:04,760 Speaker 1: of these automatic drips, you pour the water into the reservoir. 558 00:31:04,960 --> 00:31:07,280 Speaker 1: That water starts to move through that one way valve 559 00:31:07,360 --> 00:31:10,360 Speaker 1: into the tube, fills up the tube. You turn on 560 00:31:10,400 --> 00:31:13,160 Speaker 1: the switch and we turn the switch. The heating element 561 00:31:13,320 --> 00:31:17,600 Speaker 1: is provided electrical current and it gets hot, so the 562 00:31:18,280 --> 00:31:20,440 Speaker 1: tube starts to heat up. That heats up the water 563 00:31:20,520 --> 00:31:23,720 Speaker 1: inside of it. There are no other moving parts here. 564 00:31:23,760 --> 00:31:25,840 Speaker 1: All that's happening is the water gets heated to the 565 00:31:25,840 --> 00:31:29,040 Speaker 1: point where it's boiling, and that boiling does the same 566 00:31:29,080 --> 00:31:32,600 Speaker 1: thing it did in those other implementations we talked about 567 00:31:32,600 --> 00:31:35,400 Speaker 1: with making coffee. It starts to push the water up 568 00:31:35,400 --> 00:31:37,720 Speaker 1: the tube. It can't go back the way it came 569 00:31:37,760 --> 00:31:41,200 Speaker 1: because that one way valve blocks the way right, So 570 00:31:41,560 --> 00:31:43,800 Speaker 1: it's sorry, guys, can't go this way, you gotta go 571 00:31:43,840 --> 00:31:46,520 Speaker 1: the other way. So yeah, so the steam pushes it 572 00:31:47,160 --> 00:31:51,480 Speaker 1: into that little shower head thing down onto your coffee 573 00:31:51,600 --> 00:31:54,840 Speaker 1: where it drips through the coffee grounds and into a 574 00:31:54,840 --> 00:31:58,040 Speaker 1: waiting craft. Yep, so you've got the the filter that 575 00:31:58,080 --> 00:32:00,640 Speaker 1: obviously keeps the coffee grounds from ing into the craft 576 00:32:00,680 --> 00:32:03,120 Speaker 1: because no one wants that. Hopefully. I've had a few 577 00:32:03,120 --> 00:32:05,480 Speaker 1: disastrous where you've you've forgotten to put in a filter 578 00:32:05,640 --> 00:32:10,480 Speaker 1: or yeah, the one I have. Mine has a gold 579 00:32:10,560 --> 00:32:13,200 Speaker 1: mesh filter, so you have to wash the filter after 580 00:32:13,200 --> 00:32:15,520 Speaker 1: ever you use. Yeah, but but you don't have to 581 00:32:15,600 --> 00:32:20,880 Speaker 1: buy filters, which is nice. Um, But anyway, you uh 582 00:32:20,960 --> 00:32:22,959 Speaker 1: that that's where you get the coffee. The coffee ends 583 00:32:23,040 --> 00:32:25,280 Speaker 1: up the brood. Coffee is up in the craft. Now 584 00:32:26,480 --> 00:32:30,520 Speaker 1: you're not able to control how long the water stays 585 00:32:30,600 --> 00:32:33,640 Speaker 1: with the coffee grounds, how much of the coffee grounds 586 00:32:33,680 --> 00:32:35,760 Speaker 1: are actually covered in water, because I mean, it's just 587 00:32:35,840 --> 00:32:40,040 Speaker 1: it's just being dripped on. So there are some limitations, certainly, 588 00:32:40,040 --> 00:32:43,880 Speaker 1: and different machines control that for you to certain extents, 589 00:32:44,600 --> 00:32:47,720 Speaker 1: but but most of them are pretty basic. Yeah. Yeah, 590 00:32:47,760 --> 00:32:51,160 Speaker 1: so the bright side is no moving parts, so it's 591 00:32:51,200 --> 00:32:55,360 Speaker 1: really pretty a simple machine. If your coffee maker has broken, 592 00:32:55,480 --> 00:32:58,600 Speaker 1: it's because the heating element isn't working, that's the most 593 00:32:58,760 --> 00:33:01,640 Speaker 1: or that the one way valve is clogged up. Right. Yeah, 594 00:33:01,680 --> 00:33:05,200 Speaker 1: if if your coffee machine does stop functioning, first of all, 595 00:33:05,240 --> 00:33:08,920 Speaker 1: I'm sorry, Yeah, I know, we're here for you. We 596 00:33:09,040 --> 00:33:11,440 Speaker 1: we feel your pain. In fact, our coffee machine this 597 00:33:11,480 --> 00:33:14,880 Speaker 1: morning at work, which is not an automatic drip coffee machine, 598 00:33:15,520 --> 00:33:19,600 Speaker 1: was not working and it was a crisis, people, which 599 00:33:19,680 --> 00:33:24,560 Speaker 1: was only solved by an epic journey to Dancing Goods 600 00:33:24,680 --> 00:33:27,920 Speaker 1: coffee shop that's about a about a five minute walk away. 601 00:33:28,040 --> 00:33:31,400 Speaker 1: Yeah uh but yeah, if if this happens to your 602 00:33:31,400 --> 00:33:33,920 Speaker 1: coffee machine, UM, and it is an automatic drip, you 603 00:33:33,960 --> 00:33:36,240 Speaker 1: can you can first check the one way valve to 604 00:33:36,240 --> 00:33:38,680 Speaker 1: see if it's either stuck or clogged. Usually just like 605 00:33:38,720 --> 00:33:41,120 Speaker 1: poking a toothpick or something like that in there. We'll 606 00:33:41,160 --> 00:33:43,600 Speaker 1: we'll help you see what's going on. Um. Or you 607 00:33:43,640 --> 00:33:47,360 Speaker 1: can try running vinegar through the machine to clean out 608 00:33:47,400 --> 00:33:50,360 Speaker 1: any calcium deposits that might have accumulated in the tubes 609 00:33:50,440 --> 00:33:55,600 Speaker 1: because electricity plus aluminum plus water plus yeah, calcium happens. 610 00:33:56,000 --> 00:33:59,160 Speaker 1: So afterwards, just run two batches of water through the 611 00:33:59,160 --> 00:34:00,960 Speaker 1: machine to rinse out all the rest of the vinegar. 612 00:34:01,040 --> 00:34:05,160 Speaker 1: Because you do not want vinegary coffee, or maybe you do, 613 00:34:05,320 --> 00:34:08,319 Speaker 1: but if you do, you know, more power to you. 614 00:34:08,400 --> 00:34:14,000 Speaker 1: But I will decline cup from you because I got 615 00:34:14,080 --> 00:34:18,200 Speaker 1: enough frustration in my life. Okay, I'm so canfidated right now. 616 00:34:18,360 --> 00:34:20,359 Speaker 1: This is Jonathan from the future. We're gonna take another 617 00:34:20,440 --> 00:34:22,319 Speaker 1: quick break so I can kind of calm down and 618 00:34:22,320 --> 00:34:24,919 Speaker 1: we'll finish this episode about coffee machines. Okay, all right, 619 00:34:25,719 --> 00:34:35,719 Speaker 1: just one more espresso. So let's look at some of 620 00:34:35,760 --> 00:34:38,120 Speaker 1: the special coffee makers that are out there, because there 621 00:34:38,120 --> 00:34:39,960 Speaker 1: are a few, and I thought it would be kind 622 00:34:39,960 --> 00:34:42,120 Speaker 1: of interesting to look at how some of them are different, 623 00:34:42,480 --> 00:34:45,480 Speaker 1: Like the Clover coffee machine. This is one. Clover was 624 00:34:45,520 --> 00:34:49,480 Speaker 1: a company that was purchased by another little company called Starbucks. 625 00:34:50,160 --> 00:34:54,560 Speaker 1: So some Starbucks UH locations have Clover coffee machines and 626 00:34:54,600 --> 00:34:57,719 Speaker 1: you can get a Clover brewed cup of coffee that's 627 00:34:57,800 --> 00:35:01,200 Speaker 1: different from their normal cups of coff How how is 628 00:35:01,239 --> 00:35:04,520 Speaker 1: it different? Jonathan tastes better in my opinion, I've had 629 00:35:04,520 --> 00:35:08,120 Speaker 1: a Clover cup of coffee. There's actually actually the Starbucks 630 00:35:08,120 --> 00:35:10,879 Speaker 1: across the street from our office has one. That's one 631 00:35:10,880 --> 00:35:12,680 Speaker 1: of the locations that has one, So if you ever 632 00:35:13,160 --> 00:35:16,640 Speaker 1: go across the street, then you can get one of these. Um, 633 00:35:16,640 --> 00:35:19,000 Speaker 1: it takes a little longer to brew, but it's kind 634 00:35:19,000 --> 00:35:21,560 Speaker 1: of worth it. I think I've been completely ignorant of 635 00:35:21,560 --> 00:35:25,480 Speaker 1: clever coffee machines until we did this podcast, and we 636 00:35:25,560 --> 00:35:29,240 Speaker 1: have an article on it at Health which I didn't 637 00:35:29,280 --> 00:35:31,360 Speaker 1: even know. I was just I was doing a search 638 00:35:31,600 --> 00:35:33,560 Speaker 1: on how stuff works for coffee, just to see what 639 00:35:33,640 --> 00:35:35,400 Speaker 1: all the different links we had, and when this one 640 00:35:35,400 --> 00:35:38,560 Speaker 1: popped up, like, really, we've got one on clover coffee, okay, 641 00:35:38,800 --> 00:35:40,759 Speaker 1: and I read it, Oh, this is kind of interesting. 642 00:35:41,200 --> 00:35:44,560 Speaker 1: So it's it does have some different elements to it 643 00:35:44,600 --> 00:35:48,479 Speaker 1: than your average automatic drip coffee machines do, and in fact, 644 00:35:48,560 --> 00:35:51,440 Speaker 1: it has a lot in common with the French press method. 645 00:35:52,000 --> 00:35:56,680 Speaker 1: So first off, it has and I love this term 646 00:35:56,719 --> 00:36:01,440 Speaker 1: a quote proportional integral derivative controller into quote, which is 647 00:36:01,440 --> 00:36:03,360 Speaker 1: a fancy way of saying it's got a system to 648 00:36:03,680 --> 00:36:06,319 Speaker 1: really monitor the temperature of the water and make sure 649 00:36:07,200 --> 00:36:09,680 Speaker 1: the temperature you want. You can actually in some of 650 00:36:09,680 --> 00:36:13,520 Speaker 1: these sets the specific temperatures. So if it tells you 651 00:36:13,560 --> 00:36:16,240 Speaker 1: that your coffee beans should be brewed at a specific temperature, 652 00:36:16,280 --> 00:36:18,280 Speaker 1: you can set that and it will keep the water 653 00:36:18,719 --> 00:36:22,239 Speaker 1: as close to that temperature as possible. That's that's pretty awesome. Yeah, 654 00:36:22,280 --> 00:36:26,239 Speaker 1: that's pretty exciting. Then it also has a way of 655 00:36:26,760 --> 00:36:30,320 Speaker 1: letting you determine how long the water and coffee grounds 656 00:36:30,320 --> 00:36:34,719 Speaker 1: can party time excellent together because you want to make 657 00:36:34,760 --> 00:36:37,560 Speaker 1: sure you have a nice thoroughly brewed cup of coffee, 658 00:36:37,600 --> 00:36:40,320 Speaker 1: not overbrewed, but not underbrewed. So you want to get 659 00:36:40,680 --> 00:36:44,440 Speaker 1: the ideal amount of those those coffee oils in the water. 660 00:36:45,840 --> 00:36:50,080 Speaker 1: And also it has a brewing chamber where you're supposed 661 00:36:50,120 --> 00:36:55,400 Speaker 1: to stir it because because coffee needs love, so you 662 00:36:55,800 --> 00:36:57,960 Speaker 1: stir the coffee grounds a little bit in the water. 663 00:36:58,080 --> 00:36:59,960 Speaker 1: Once the water go once the water is heated up 664 00:37:00,000 --> 00:37:01,719 Speaker 1: and goes into the brewing chamber, that's when you give 665 00:37:01,719 --> 00:37:03,120 Speaker 1: it a little bit of stir to make sure it's 666 00:37:03,200 --> 00:37:08,239 Speaker 1: it's properly mixed. Once it's done, then, uh, there's a 667 00:37:08,280 --> 00:37:12,680 Speaker 1: piston inside that brewing chamber, and the pistons usual resting 668 00:37:12,719 --> 00:37:15,480 Speaker 1: position is at the bottom of the chamber. The coffee 669 00:37:15,480 --> 00:37:17,759 Speaker 1: grounds are on top of it. Water comes in it, 670 00:37:17,880 --> 00:37:20,840 Speaker 1: commingles uh. The bottom of the piston has a mesh 671 00:37:20,960 --> 00:37:24,920 Speaker 1: kind of filter. So then when you are done brewing 672 00:37:24,920 --> 00:37:29,200 Speaker 1: the coffee, the piston rises up through the brewing chamber, 673 00:37:29,320 --> 00:37:32,080 Speaker 1: lifting up all the coffee grounds, leaving the brewed coffee 674 00:37:32,120 --> 00:37:34,640 Speaker 1: behind until it reaches the very top, and then you 675 00:37:34,680 --> 00:37:37,319 Speaker 1: see this little cake of coffee grounds come out of 676 00:37:37,360 --> 00:37:41,160 Speaker 1: the hole. But it's not done yet. The drain opens 677 00:37:41,239 --> 00:37:44,400 Speaker 1: and it creates a vacuum and the piston goes down 678 00:37:44,680 --> 00:37:47,680 Speaker 1: being pulled by that vacuum. The coffee drains out and 679 00:37:47,719 --> 00:37:50,319 Speaker 1: then is dispensed into your cup. At the very end, 680 00:37:50,320 --> 00:37:52,799 Speaker 1: the piston comes back to the top so that you 681 00:37:52,840 --> 00:37:54,640 Speaker 1: can get a little it looks like a little like 682 00:37:54,719 --> 00:37:59,759 Speaker 1: window scraper, and you pull the grounds across, and there's 683 00:38:00,160 --> 00:38:04,480 Speaker 1: in the clover machines, there's a a little hole where 684 00:38:04,520 --> 00:38:08,279 Speaker 1: the waste coffee grounds go, so you just pull them 685 00:38:08,320 --> 00:38:11,600 Speaker 1: over into the waste basket essentially, and then it's ready 686 00:38:11,640 --> 00:38:14,600 Speaker 1: for its next cup and you can drink your delicious 687 00:38:15,200 --> 00:38:18,920 Speaker 1: cup of clear coffee. So that's that's your clover. But 688 00:38:19,040 --> 00:38:21,040 Speaker 1: we have other ones we want to talk about. We've 689 00:38:21,040 --> 00:38:23,759 Speaker 1: been talking about coffee, but what about what about this 690 00:38:23,920 --> 00:38:28,120 Speaker 1: here espresso? I just got a shiver right in the 691 00:38:28,320 --> 00:38:32,600 Speaker 1: right in the base of my neck. Okay, espresso, Espresso? 692 00:38:32,920 --> 00:38:37,600 Speaker 1: U is it is not a different kind of of bean. Well, 693 00:38:37,640 --> 00:38:40,000 Speaker 1: I mean, I mean specific kinds of coffee. Beans are 694 00:38:40,239 --> 00:38:44,640 Speaker 1: generally considered best use for espresso. They're roasted longer than 695 00:38:44,680 --> 00:38:47,520 Speaker 1: beans for coffee, and they are ground very very very 696 00:38:47,640 --> 00:38:51,920 Speaker 1: very fine, more more like powdered sugar than than coffee grounds. Right, 697 00:38:51,960 --> 00:38:54,200 Speaker 1: So you do not ever want to put like if 698 00:38:54,239 --> 00:38:56,000 Speaker 1: you had ground espresso, you would not want to put 699 00:38:56,040 --> 00:38:59,800 Speaker 1: in a coffee maker. No, that would probably reek havoc 700 00:39:00,560 --> 00:39:03,759 Speaker 1: on the fine little machine parts. It's just gonna it's 701 00:39:03,760 --> 00:39:06,000 Speaker 1: just gonna go right through the filter. I'm gonna end 702 00:39:06,080 --> 00:39:09,200 Speaker 1: up with a cloudy, nasty cup of grossness. Yes, And 703 00:39:09,239 --> 00:39:13,640 Speaker 1: an espresso actually refers to a pressing um. It's it's 704 00:39:13,680 --> 00:39:17,200 Speaker 1: from the Italian word for for press, and it's so 705 00:39:17,239 --> 00:39:20,359 Speaker 1: it's made by by packing these very fine grounds very 706 00:39:20,440 --> 00:39:23,319 Speaker 1: tightly and forcing a small amount of water through them, 707 00:39:23,360 --> 00:39:26,520 Speaker 1: just one point five ounces if you're being traditional about it, 708 00:39:26,800 --> 00:39:30,400 Speaker 1: and most people are so we're talking. That's when you 709 00:39:30,440 --> 00:39:33,200 Speaker 1: see the tamping right where risks will tamp down, so 710 00:39:33,239 --> 00:39:36,520 Speaker 1: it's nice and tightly packed right right, And uh, it's 711 00:39:36,560 --> 00:39:38,920 Speaker 1: so densely packed in fact, that the we edges of 712 00:39:38,960 --> 00:39:42,279 Speaker 1: each particle of powder start interlocking with each other, which 713 00:39:42,280 --> 00:39:45,520 Speaker 1: makes it really difficult for the water to get through them. 714 00:39:45,560 --> 00:39:49,120 Speaker 1: Like like to thirty seconds is the ideal amount of 715 00:39:49,200 --> 00:39:53,480 Speaker 1: time for one point five ounces of water to make 716 00:39:53,520 --> 00:39:57,799 Speaker 1: its way through a pole of espresso. Wow, so you're 717 00:39:57,920 --> 00:40:00,840 Speaker 1: using a pressure to push this water through, I imagine, 718 00:40:00,880 --> 00:40:04,680 Speaker 1: not just gravity right, definitely, Um, an espresso machine can 719 00:40:04,719 --> 00:40:08,160 Speaker 1: can actually be as simple as many of the devices 720 00:40:08,200 --> 00:40:10,080 Speaker 1: we were talking about earlier. Just like a like a 721 00:40:10,080 --> 00:40:14,680 Speaker 1: heatable water reservoir placed beneath a disc of grounds, again 722 00:40:14,800 --> 00:40:17,440 Speaker 1: using a filter to make sure that the the grounds 723 00:40:17,480 --> 00:40:20,680 Speaker 1: are stay in place and don't drip down into the water. Um. 724 00:40:20,760 --> 00:40:23,600 Speaker 1: And then a single way for the water to get 725 00:40:23,640 --> 00:40:26,359 Speaker 1: out of this heating system, which is a pipe at 726 00:40:26,360 --> 00:40:29,560 Speaker 1: the top of the grounds container. When you boil the 727 00:40:29,600 --> 00:40:32,480 Speaker 1: water in the reservoir, the heat of the system will 728 00:40:32,680 --> 00:40:35,680 Speaker 1: increase the pressure. The water will be forced up through 729 00:40:35,680 --> 00:40:38,640 Speaker 1: the grounds and then out through the pipe, which you'll 730 00:40:38,680 --> 00:40:40,600 Speaker 1: ideally want to curve around into a little bit of 731 00:40:40,640 --> 00:40:43,759 Speaker 1: a spigot, unless you want to boiling espresso fountain, which 732 00:40:43,800 --> 00:40:48,840 Speaker 1: sounds festive but painful, yes, well and not quite boiling. Um, well, okay, 733 00:40:48,840 --> 00:40:51,320 Speaker 1: in that case, it would be boiling. And that is 734 00:40:51,360 --> 00:40:53,719 Speaker 1: why most people do not use this method, because the 735 00:40:53,800 --> 00:40:59,279 Speaker 1: ideal temperature for espresso is below boiling uh somewhere around 736 00:40:59,320 --> 00:41:03,479 Speaker 1: a D nine two degrees fahrenheit in fact, uh So 737 00:41:04,080 --> 00:41:09,080 Speaker 1: most espresso machines use a pump in order to not 738 00:41:09,440 --> 00:41:14,120 Speaker 1: overheat the water. So instead of it using the boiling 739 00:41:14,120 --> 00:41:17,879 Speaker 1: method we've talked about, there's actually a pump mechanism right right. 740 00:41:18,000 --> 00:41:22,160 Speaker 1: They otherwise work a whole lot like a regular coffee machine. Um. 741 00:41:22,440 --> 00:41:25,359 Speaker 1: What happens here is that this this pump will draw 742 00:41:25,440 --> 00:41:30,040 Speaker 1: water from the reservoir into a chamber containing a heating element, 743 00:41:30,400 --> 00:41:32,960 Speaker 1: and when the water is heated to the correct temperature, 744 00:41:33,160 --> 00:41:36,400 Speaker 1: the pump will pressurize the chamber to about fifteen atmospheres, 745 00:41:36,440 --> 00:41:40,839 Speaker 1: which is two twenty pounds per square inch, and that 746 00:41:40,960 --> 00:41:44,640 Speaker 1: will force the water down into your little packed, filter 747 00:41:44,760 --> 00:41:48,319 Speaker 1: bound disc of grounds. That's the removable part from an 748 00:41:48,400 --> 00:41:52,560 Speaker 1: espresso machine. Uh, a little handle on it. Yeah, and UM. 749 00:41:52,680 --> 00:41:55,960 Speaker 1: Then after a few seconds, it will start being forced 750 00:41:56,080 --> 00:41:58,319 Speaker 1: down out through a spout at the bottom of that 751 00:41:58,400 --> 00:42:03,040 Speaker 1: disk into your you know. I actually, at one time 752 00:42:03,200 --> 00:42:08,239 Speaker 1: I demonstrated a handheld espresso machine. Oh that's right, yeah, yeah. 753 00:42:08,360 --> 00:42:10,040 Speaker 1: So it's a handle that looked like it had a 754 00:42:10,120 --> 00:42:12,400 Speaker 1: globe at the end of it, and the globe is 755 00:42:12,440 --> 00:42:15,680 Speaker 1: where you would put the the espresso grounds. You tamp 756 00:42:15,719 --> 00:42:17,840 Speaker 1: it down and put them in this one section of 757 00:42:17,920 --> 00:42:21,040 Speaker 1: the globe, UH had a filter built into it so 758 00:42:21,080 --> 00:42:24,560 Speaker 1: it wouldn't allow espresso grounds to go through, and you 759 00:42:24,600 --> 00:42:26,800 Speaker 1: would pour water into it had a heating element that 760 00:42:26,840 --> 00:42:29,080 Speaker 1: would heat it up very very hot, very very quickly, 761 00:42:29,360 --> 00:42:32,680 Speaker 1: and it used pressurized gas, in this case nitrous oxide 762 00:42:33,120 --> 00:42:35,400 Speaker 1: nitrous ox side cancers that would plug in through the handle. 763 00:42:35,440 --> 00:42:37,799 Speaker 1: You'd screw the handle in shut very important as it 764 00:42:37,800 --> 00:42:39,640 Speaker 1: turns out, and you don't want to shoot a nitrous 765 00:42:39,640 --> 00:42:42,560 Speaker 1: ox side canister across the building. Um. And then when 766 00:42:42,560 --> 00:42:45,440 Speaker 1: you pull the trigger, it would release the nitrous ox 767 00:42:45,480 --> 00:42:48,080 Speaker 1: side which would create the pressure to force the hot 768 00:42:48,080 --> 00:42:52,560 Speaker 1: water through the grounds and thus brew your the amount 769 00:42:52,560 --> 00:42:56,880 Speaker 1: of espresso. I discovered that if you are super sleepy 770 00:42:56,920 --> 00:42:59,239 Speaker 1: at three am, because you are going to go live 771 00:42:59,320 --> 00:43:02,480 Speaker 1: on television in in two hours. It is the wrong 772 00:43:02,520 --> 00:43:04,759 Speaker 1: time for you to decide to unscrew the end of 773 00:43:04,800 --> 00:43:06,839 Speaker 1: the handle so that you can show how easy it 774 00:43:06,880 --> 00:43:09,640 Speaker 1: is to insert a nitrous ox side canst, when in 775 00:43:09,680 --> 00:43:12,479 Speaker 1: fact there's not a fully depleted nitros ox side caster 776 00:43:12,719 --> 00:43:16,200 Speaker 1: already in the device. I dosed myself with laughing gas 777 00:43:16,600 --> 00:43:20,960 Speaker 1: completely by accident, nearly froze my face off in the process, 778 00:43:22,040 --> 00:43:24,959 Speaker 1: three in the morning, and meanwhile there's a little little 779 00:43:25,000 --> 00:43:28,120 Speaker 1: canstor nitrous ox side spinning in the corner of the room. 780 00:43:28,560 --> 00:43:32,640 Speaker 1: My dogs are wondering what happened. That was a memorable 781 00:43:32,680 --> 00:43:36,799 Speaker 1: morning for me. Uh. Now we also have there's also 782 00:43:36,880 --> 00:43:38,520 Speaker 1: other things we could talk about. We could talk about 783 00:43:38,680 --> 00:43:42,719 Speaker 1: Curig style pod coffee makers. We didn't really go into 784 00:43:42,760 --> 00:43:45,319 Speaker 1: detail on that. It's using, uh kind of just the 785 00:43:45,360 --> 00:43:48,680 Speaker 1: hot water through concentrated coffee method. Sure, I actually do 786 00:43:48,719 --> 00:43:52,239 Speaker 1: think that could probably make its own episode, especially with 787 00:43:52,280 --> 00:43:56,040 Speaker 1: all of the copyright issues that are going on right now. Yeah, 788 00:43:56,080 --> 00:43:58,719 Speaker 1: that would probably be It really is its own episode. 789 00:43:58,719 --> 00:44:01,560 Speaker 1: So we're not going to cover it now because frankly, 790 00:44:01,960 --> 00:44:04,719 Speaker 1: it's just too much. But I love that you have 791 00:44:04,880 --> 00:44:06,880 Speaker 1: the question in our notes, and I decided to go 792 00:44:06,880 --> 00:44:10,279 Speaker 1: ahead and answer it about what are coffee crystals? Yeah? 793 00:44:10,360 --> 00:44:13,680 Speaker 1: What's up with those? Like Folger's instant coffee? Right? Right? 794 00:44:13,680 --> 00:44:17,440 Speaker 1: Are those little um packets that Starbucks sells? Yeah? The 795 00:44:17,560 --> 00:44:21,080 Speaker 1: via via? Yeah? I think you're right. I never know 796 00:44:21,160 --> 00:44:24,160 Speaker 1: how you're supposed to pronounce the Italian words that Starbucks 797 00:44:24,160 --> 00:44:30,000 Speaker 1: has copyrighted. Sometimes, why are all of your why are 798 00:44:30,040 --> 00:44:32,480 Speaker 1: all the names of your of your sizes? Why do 799 00:44:32,560 --> 00:44:37,360 Speaker 1: they all mean big um at any rate? Instant coffee? 800 00:44:37,400 --> 00:44:40,799 Speaker 1: So this is coffee concentrate. Really, it's coffee that was 801 00:44:40,840 --> 00:44:45,080 Speaker 1: already brewed once and then essentially dehydrated through freeze drying. 802 00:44:45,120 --> 00:44:50,160 Speaker 1: Dehydrated coffee. Yeah, you hydrated liquid? What? Yeah? So you 803 00:44:50,200 --> 00:44:53,640 Speaker 1: brew the coffee, right you? You brew it super concentrated 804 00:44:53,640 --> 00:44:56,759 Speaker 1: coffee like way stronger than any human being would ever 805 00:44:56,800 --> 00:44:58,680 Speaker 1: want to drink. Okay, so not like not like the 806 00:44:58,680 --> 00:45:01,040 Speaker 1: coffee that I like to drink, like Kish coffee. More 807 00:45:01,120 --> 00:45:06,759 Speaker 1: than that. You don't want to drink it that way, 808 00:45:06,800 --> 00:45:09,759 Speaker 1: trust me, it would. It would turn your eyes inside out. 809 00:45:09,800 --> 00:45:13,319 Speaker 1: You don't want it. Uh So when it's rehydrated, it 810 00:45:13,360 --> 00:45:18,360 Speaker 1: has it becomes a beverage resembling coffee. Yeah, if you 811 00:45:18,360 --> 00:45:21,640 Speaker 1: believe the folders commercials, it's indistinguishable from a fine cup 812 00:45:21,680 --> 00:45:24,280 Speaker 1: of coffee. And and perhaps that's true, I have become 813 00:45:24,320 --> 00:45:27,120 Speaker 1: a coffee snob. It was invented in e nine in 814 00:45:27,200 --> 00:45:31,279 Speaker 1: New Zealand. So the dehydration process is freeze drying. The 815 00:45:31,280 --> 00:45:34,920 Speaker 1: fundamental principle here is called sublimation, which is the shift 816 00:45:35,080 --> 00:45:38,520 Speaker 1: from a solid to a gas, skipping the liquid stage. 817 00:45:39,360 --> 00:45:41,880 Speaker 1: So if you're going from solid to gas, you're already 818 00:45:41,880 --> 00:45:46,360 Speaker 1: thinking how is concentrate coffee either of these things? And 819 00:45:46,440 --> 00:45:48,360 Speaker 1: the reason first, you got to freeze it. You freeze 820 00:45:48,360 --> 00:45:51,360 Speaker 1: it very very quickly. Uh. If you don't freeze it 821 00:45:51,440 --> 00:45:53,560 Speaker 1: very quickly, then the process does not work very well. 822 00:45:54,239 --> 00:45:57,160 Speaker 1: And the frozen granules of coffee are placed on a 823 00:45:57,160 --> 00:45:59,920 Speaker 1: flat drying surface, which then goes into a vacuum chamber. 824 00:46:00,920 --> 00:46:05,239 Speaker 1: The vacuum chamber is warmed and the water within those granules, 825 00:46:05,280 --> 00:46:09,320 Speaker 1: the frozen water expands quickly into gas like like, it 826 00:46:09,400 --> 00:46:12,800 Speaker 1: skips the liquid base because the vacuum creates a difference 827 00:46:12,800 --> 00:46:15,520 Speaker 1: in pressure. So so it goes straight from from frozen 828 00:46:15,640 --> 00:46:18,839 Speaker 1: to oh I'm everywhere water vapor. Yeah. And so then 829 00:46:18,880 --> 00:46:22,000 Speaker 1: you have condensers that remove the water from the chamber, 830 00:46:22,040 --> 00:46:26,359 Speaker 1: and all that's left is this concentrated coffee granule, and 831 00:46:26,440 --> 00:46:29,480 Speaker 1: that is what ends up being the concentrate coffee that 832 00:46:29,520 --> 00:46:31,960 Speaker 1: you can add to hot water and thus turn into 833 00:46:32,520 --> 00:46:35,680 Speaker 1: instant coffee. So you can also turn it into a 834 00:46:35,719 --> 00:46:38,200 Speaker 1: pretty good stage blood. Oh yeah, yeah, yeah, it's an 835 00:46:38,239 --> 00:46:41,239 Speaker 1: excellent color coloring for for fake blood if you ever 836 00:46:41,280 --> 00:46:42,680 Speaker 1: need to make some that in a little bit of 837 00:46:42,680 --> 00:46:45,439 Speaker 1: food dye, and depending on whether you want a very 838 00:46:45,840 --> 00:46:47,800 Speaker 1: viscous blood or something a little bit more liquid, you 839 00:46:47,840 --> 00:46:49,719 Speaker 1: can add some like corn starch or corn syrup or 840 00:46:49,760 --> 00:46:53,560 Speaker 1: something that familiar with the corn syrup. I'm way too 841 00:46:53,560 --> 00:46:56,600 Speaker 1: familiar with the corn sharp, but yeah, it adds that 842 00:46:56,680 --> 00:46:59,080 Speaker 1: kind of like good rust color that the blood needs 843 00:46:59,080 --> 00:47:01,200 Speaker 1: so that you don't have the handy red right right, 844 00:47:01,280 --> 00:47:03,560 Speaker 1: right right, yeah, So you get the more of the 845 00:47:03,600 --> 00:47:06,600 Speaker 1: rob zombie style and less of the nineteen seventies Italian 846 00:47:06,600 --> 00:47:10,480 Speaker 1: horror style. Gotcha. Well, one other thing I wanted to 847 00:47:10,520 --> 00:47:12,920 Speaker 1: mention was an interesting use for coffee grounds. Now, this 848 00:47:13,000 --> 00:47:16,400 Speaker 1: is an idea that came out of a Green Gadget 849 00:47:16,480 --> 00:47:18,640 Speaker 1: seminar in two thousand nine, So this was kind of 850 00:47:18,640 --> 00:47:21,360 Speaker 1: a concept that's never been actually implemented into a product, 851 00:47:21,800 --> 00:47:23,080 Speaker 1: but I always thought it was interesting, and we do 852 00:47:23,120 --> 00:47:26,200 Speaker 1: have an article on this stuff works too. It's funny 853 00:47:26,200 --> 00:47:29,440 Speaker 1: because it doesn't really exists beyond the idea stage as 854 00:47:29,440 --> 00:47:31,640 Speaker 1: far as I can tell. But it's the really coffee 855 00:47:31,680 --> 00:47:35,120 Speaker 1: printer r I t I coffee printer. Coffee printer. Yeah, 856 00:47:35,320 --> 00:47:38,120 Speaker 1: it doesn't print coffee for you to drink. It uses 857 00:47:38,160 --> 00:47:41,279 Speaker 1: coffee grounds. Like like, you've already brewed your coffee, so 858 00:47:41,280 --> 00:47:44,480 Speaker 1: you're already happy, Lauren. It's okay, you're already in your house. Okay, okay, 859 00:47:44,760 --> 00:47:47,759 Speaker 1: you've got your coffee. But now you've got these coffee grounds, right, 860 00:47:47,800 --> 00:47:49,479 Speaker 1: what are you gonna do with them? Because coffee grounds 861 00:47:49,520 --> 00:47:52,080 Speaker 1: are acidic, so you can't just you know, you can 862 00:47:52,239 --> 00:47:55,040 Speaker 1: use them in compost, but they are acidic, yes, so 863 00:47:55,040 --> 00:47:56,960 Speaker 1: you have to be careful what kind of plants you 864 00:47:57,120 --> 00:47:59,359 Speaker 1: feed them too, because some plants are not gonna do 865 00:47:59,440 --> 00:48:02,200 Speaker 1: well with this at ex soils um. So what do 866 00:48:02,239 --> 00:48:04,319 Speaker 1: you do with your coffee grounds once you're done with them? 867 00:48:04,320 --> 00:48:07,560 Speaker 1: Besides just toss them away or or maybe compost them. Well, 868 00:48:07,600 --> 00:48:10,320 Speaker 1: the coffee printer may be a solution for you. You 869 00:48:10,320 --> 00:48:13,319 Speaker 1: would end up using the coffee grounds. You put them 870 00:48:13,360 --> 00:48:16,360 Speaker 1: into a little canister that would fit into the printer. 871 00:48:16,480 --> 00:48:20,279 Speaker 1: It would actually be um still uh, external to the printer, 872 00:48:20,440 --> 00:48:22,080 Speaker 1: so it's not like not like one of those things 873 00:48:22,080 --> 00:48:23,759 Speaker 1: where you have to lift up a lid and get 874 00:48:23,760 --> 00:48:25,799 Speaker 1: access to it. It It would actually be poking up out 875 00:48:25,800 --> 00:48:28,759 Speaker 1: of the top. You add some water to it, and 876 00:48:28,880 --> 00:48:31,600 Speaker 1: essentially the water and coffee grounds combine so that you 877 00:48:31,680 --> 00:48:35,600 Speaker 1: get some of those oils and you're staining the paper 878 00:48:35,840 --> 00:48:40,920 Speaker 1: coffee stains and it also, yeah, I've done that before, 879 00:48:41,400 --> 00:48:43,319 Speaker 1: and of course I've used coffee to make kind of 880 00:48:43,360 --> 00:48:46,279 Speaker 1: the antiquated looking paper. You know that. That's one of 881 00:48:46,440 --> 00:48:49,560 Speaker 1: the treatments you can use very useful parchment. Yes, if 882 00:48:49,560 --> 00:48:52,400 Speaker 1: you were ever in a Renaissance festival, giant air quotes 883 00:48:52,480 --> 00:48:55,160 Speaker 1: and you have to write letters to people as your 884 00:48:55,239 --> 00:49:00,960 Speaker 1: character at the Renaissance festival. It's part of the rehearsal. Yeah, 885 00:49:01,040 --> 00:49:03,040 Speaker 1: I had to. I can't tell you how many love 886 00:49:03,040 --> 00:49:04,680 Speaker 1: and hate letters I had to write for the Georgia 887 00:49:04,719 --> 00:49:07,160 Speaker 1: Renaissance Festival as part of the rehearsal process. I would 888 00:49:07,160 --> 00:49:09,479 Speaker 1: always treat mine this way so that way it would 889 00:49:09,480 --> 00:49:12,840 Speaker 1: look like an old letter. Presentation was important of course, 890 00:49:13,040 --> 00:49:15,840 Speaker 1: of course, at any rate, So with the printer the 891 00:49:16,000 --> 00:49:18,239 Speaker 1: neat design here, in order to make this really green, 892 00:49:18,320 --> 00:49:21,279 Speaker 1: they wanted to not just make the ink green, not 893 00:49:21,480 --> 00:49:24,839 Speaker 1: literally green, but you know, economically or environmentally conscious, right, 894 00:49:25,400 --> 00:49:28,600 Speaker 1: they decided to remove the useful feature that a lot 895 00:49:28,640 --> 00:49:31,680 Speaker 1: of printers have where it automatically moves the cartridge across 896 00:49:31,760 --> 00:49:36,240 Speaker 1: the paper as it prints. You have to manually grab 897 00:49:36,320 --> 00:49:39,360 Speaker 1: onto the cartridge and move it backwards and forwards, so 898 00:49:39,440 --> 00:49:42,279 Speaker 1: it's going left and right across the page, like like 899 00:49:42,320 --> 00:49:46,000 Speaker 1: a manual loom, manual shuttle for a loom, rather than 900 00:49:46,440 --> 00:49:48,560 Speaker 1: I don't know how many of you actually have any 901 00:49:48,600 --> 00:49:50,680 Speaker 1: idea of what a manual loom looks like. That might 902 00:49:50,680 --> 00:49:56,480 Speaker 1: be a very specific reference, like this arts game loom. 903 00:49:56,520 --> 00:49:59,080 Speaker 1: It's a great game at any rate. Uh So, yeah, 904 00:49:59,120 --> 00:50:01,160 Speaker 1: you would manually move of this left and right across 905 00:50:01,200 --> 00:50:05,120 Speaker 1: the page. Presumably there would be some sort of automatic 906 00:50:05,280 --> 00:50:08,400 Speaker 1: system to feed the page through the printer, and also 907 00:50:08,440 --> 00:50:11,560 Speaker 1: there would have to be some automatic ink jet system 908 00:50:11,600 --> 00:50:15,120 Speaker 1: to actually have the ink print on the paper itself. 909 00:50:15,719 --> 00:50:19,279 Speaker 1: So I don't know how that would have been reconciled, 910 00:50:19,320 --> 00:50:21,680 Speaker 1: Like how what was the solution to that? Because obviously 911 00:50:22,160 --> 00:50:25,560 Speaker 1: the speed at which I move the cartridge left and 912 00:50:25,680 --> 00:50:28,160 Speaker 1: right might be different from the speed anyone else does, 913 00:50:28,320 --> 00:50:30,560 Speaker 1: so you've got to figure all that into your design. 914 00:50:31,160 --> 00:50:34,080 Speaker 1: But it was a really interesting concept. Again, it's not 915 00:50:34,120 --> 00:50:36,120 Speaker 1: a real product you can go out and get, but 916 00:50:36,960 --> 00:50:40,280 Speaker 1: you know, just like, yeah, like if if coffee stains things, 917 00:50:40,320 --> 00:50:42,640 Speaker 1: why not do it on purpose and make use of it, 918 00:50:42,680 --> 00:50:44,720 Speaker 1: and then you don't have to go out and buy toner. 919 00:50:44,840 --> 00:50:47,680 Speaker 1: You would just use your old coffee grounds. Just kind 920 00:50:47,719 --> 00:50:49,839 Speaker 1: of a neat idea. Plus, you know, if people were 921 00:50:49,840 --> 00:50:52,759 Speaker 1: really interested they could They might not be complaining that 922 00:50:52,800 --> 00:50:55,319 Speaker 1: they didn't get a handwritten letter because their letters smell 923 00:50:55,400 --> 00:51:01,360 Speaker 1: like coffee and it's hand print it, so that actually 924 00:51:01,360 --> 00:51:04,240 Speaker 1: counts for more. Like I put a lot of effort 925 00:51:04,280 --> 00:51:07,080 Speaker 1: into printing this one sheet of paper. I had to 926 00:51:07,120 --> 00:51:11,439 Speaker 1: move that cartridge back left and right like two thousand times. 927 00:51:11,560 --> 00:51:13,880 Speaker 1: Uh So yeah, that was you know, this was a 928 00:51:14,000 --> 00:51:16,279 Speaker 1: fun little topic to go into, and maybe we will 929 00:51:16,440 --> 00:51:20,440 Speaker 1: revisit the sort of curis pod style coffee machines because 930 00:51:20,640 --> 00:51:23,719 Speaker 1: there's a lot of controversy around that. There is there is, Yeah, 931 00:51:23,719 --> 00:51:25,439 Speaker 1: I would I would love to come back and talk 932 00:51:25,480 --> 00:51:29,719 Speaker 1: about that. Shout out to Paul on Twitter for suggesting 933 00:51:29,760 --> 00:51:31,680 Speaker 1: me for this episode. I think I think Jonathan you 934 00:51:31,719 --> 00:51:33,880 Speaker 1: were talking about like, oh, I want to maybe this 935 00:51:33,960 --> 00:51:36,400 Speaker 1: coffee episode, like who could I possibly get to co 936 00:51:36,520 --> 00:51:39,680 Speaker 1: host it? And Paul, who follows both of us, was like, 937 00:51:40,080 --> 00:51:43,520 Speaker 1: I think Lauren talks about coffee like every day. Yeah. 938 00:51:43,600 --> 00:51:46,200 Speaker 1: As it turns out, it was a perfect choice, perfect 939 00:51:46,280 --> 00:51:49,080 Speaker 1: choice for co host, So Paul, thank you so much. 940 00:51:49,680 --> 00:51:52,520 Speaker 1: I hope you enjoyed that classic episode how coffee machines 941 00:51:52,560 --> 00:51:55,720 Speaker 1: work from back in. If you have suggestions for topics 942 00:51:55,760 --> 00:51:58,320 Speaker 1: I should cover on future episodes of tech Stuff, please 943 00:51:58,360 --> 00:52:00,560 Speaker 1: reach out to me. The handle we is on Twitter 944 00:52:00,680 --> 00:52:03,040 Speaker 1: is tex Stuff H s W and I'll talk to 945 00:52:03,040 --> 00:52:11,120 Speaker 1: you again reallyasen y. Text Stuff is an I Heart 946 00:52:11,200 --> 00:52:14,919 Speaker 1: Radio production. For more podcasts from I Heart Radio, visit 947 00:52:14,960 --> 00:52:18,040 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 948 00:52:18,120 --> 00:52:19,480 Speaker 1: listen to your favorite shows.