Showing posts with label solutions. Show all posts
Showing posts with label solutions. Show all posts
3 Nov 2015

Gjør det noen forskjell om vannet er noen grader kaldere eller varmere når vi brygger kaffe?

›
Å brygge kaffe kan være enkelt, men det som skjer når man brygger kaffe, det er en veldig kompleks prosess hvis man bare stikker nesa dypt ...
19 Oct 2015

​ Molekylær gastronomi-workshop: Velkommen til utforskende kaffesmaking hos JACU i Ålesund

›
(this is an invitation to an event in Norway, thus written in Norwegian) Sted: Kaffebrenneriet JACU , Ålesund (...og  parallelt i  Helsing...
24 Jun 2011

Norwegian Barista Championships 2011. Part 2b - seminar on coffee defects

›
In this third post from this spring's Norwegian Barista Championships I summarise the most interesting seminar I attended. It was hoste...
2 comments:
29 Jul 2010

"Anyone for aN 'espresso?" - Machine made coffee seen through transparent glass

›
A short summer reflection: I've never thought about looking through a cup of espresso, or lungo, or americano, until this holiday. To m...
9 comments:
26 May 2009

Chocolate part 3:3 - making your own instant cocoa

›
During graduate studies, we often wished for a "journal of unsuccessful chemistry" for the benefit of all the failed experiments w...
2 comments:
15 Mar 2009

Chocolate part 1:3 - why it seizes with just a little water, ...and what to do about it

›
Revised June 2nd 2015  ( Important : See the last set of comments for a critique which possibly requires some major revision to the text a...
28 comments:
16 Mar 2007

Does "light" really mean light? - part II

›
A follow-up on the last entry, comments and Brian's Diet Coke Floating blog entry The comments on the last entry on Coke density spurre...
1 comment:
12 Mar 2007

Does "light" really mean light?

›
In a simple demonstration playing around with light products floating/sinking in water a fascinating contrast emerges. Try submerging the fo...
6 comments: