Comments for The Contents of Greg Ingersoll's Brain

Comment on More. More Power. by Sharen Inglese

Sharen Inglese — Tue, 18 May 2010 16:15:07 +0000

It’s really wonderful having a cool blog article ,thanks!

Comment on Black Gold by Rob

Rob — Wed, 09 Dec 2009 16:17:00 +0000

Right, in addition, by modulating your flow rate (cup angle) you can somewhat effectively modulate the temperature of the incoming fluid. If you wanted to model it, a step function would be ok, but messy, right? Better to use something reasonable (and tractable) like 10^7 C/m.

Comment on More. More Power. by Roger Roster

Roger Roster — Tue, 01 Dec 2009 05:17:26 +0000

Interesting article here on how a very tiny transformer work. There are all types of transformers and of all sizes. Transformers play a critical role in the power transmission and distribution system. Recently, the DOE has mandated that all distribution transformers rated through 2500 kVA, dry and liquid filled and of all three phases have minimum efficiency value. If you are planning to buy a new transformer or get DOE compliant you might want to contact Pacific Crest Transformers, their website is http://www.pacificcresttrans.com/home.html

Comment on Black Gold by Greg Ingersoll

Greg Ingersoll — Mon, 23 Nov 2009 15:21:56 +0000

@Rob: So the idea is that adding the ice at the end constitutes a quiescent system, and ice stays ice longer in this system due to it’s ability to support a large thermal gradient. Here, the gradient is approximated by a step discontinuity from 0°C in the ice to say 90°C in the coffee. Yes?

Also, you may be on to something with the D2O. Along with the list of add-ins like a depth charge or caramel syrup was listed “extra neutrons”.

Comment on Black Gold by Rob

Rob — Mon, 23 Nov 2009 03:25:12 +0000

I feel strangely compelled to add: the reason that coffee with ice added at the end of the preparation (top) is so different from having the ice at the beginning, is the extraordinarily high viscosity of water compared to its thermal conductivity. In a quiescent system, water can support a huge thermal gradient for a long time, even with a density inversion. Check out the phenomenon of thermal inversion in limnology if you want more interesting brain food.

Comment on Black Gold by Rob

Rob — Mon, 23 Nov 2009 02:15:14 +0000

Perhaps she has a stash of D2O ice in her freezer. Has some interesting properties, including sinking in “normal” water. But at $100/g there is probably an up-charge.

Comment on Black Gold by Greg Ingersoll

Greg Ingersoll — Wed, 16 Sep 2009 15:35:01 +0000

@samanthawebb I see your point. There’s more surface contact of the coffee flowing over the ice as you pour it in. I hadn’t thought about the mouthful of water at the top, but I suppose that could be a problem too. The other reason to add the ice to the cup first, of course, is to avoid splashing hot coffee all over your hands.

At the same time, I do want to avoid giving this particular barista (term used loosely) too much credit if you know what I mean.

Comment on Black Gold by Greg Ingersoll

Greg Ingersoll — Wed, 16 Sep 2009 15:30:34 +0000

I like your site. This has some really good information to help people have a better cup of coffee at home. I guess I only have one suggestion. Perhaps you can post a few pictures comparing espresso, drip, and press grinds. This will give readers a better idea of what to look for when grinding their beans for press coffee. As you know, of course, if the grind is too coarse, the flavor will be lacking, and if the grind is too fine, the flavor can become very bitter and the screen will be difficult to clean. The bitter flavor can also arise from using too little coffee for a given amount of water.

Comment on Black Gold by French Press Coffee

French Press Coffee — Mon, 14 Sep 2009 20:56:45 +0000

That was a really great write up. It’s true, in fact I bet most people don’t realize you can order a coffee press at Starbucks of all places.

They really do make coffee that is above and beyond any drip coffee that exists.

We just launched a site that has a step by step guide to making French Press Coffee and would love to hear what you think about it!

Thanks,
FrenchPressHowTo.com

Comment on Black Gold by Samantha Webb

Samantha Webb — Mon, 14 Sep 2009 15:30:47 +0000

Ah – I see where she may have been coming from. I ask for ice in my coffee quite a lot – on the basis I don’t want to wait until it cools down, I want to drink it now!

If you put the ice in first and then pour the coffee – it cools it faster than if you float the ice on the top afer pouring! (It also makes the coffee taste less watery as well this way – if it floats on the top after pouring, you can get a mouhful of more water than coffee!)

Now, yes, i know the ice will float to the surface as it’s poured – but it’s the agitation as they pour that works so well! No, I’m not a scientist – I just know the word ‘agitation’!

Now where did i put my mug of coffee!