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vaughn tan
@vt
i've been a researcher about, with, and for culinary R&D teams for over a decade — and i wrote a book about it (https://uncertaintymindset.org/) — so i'm rarely mystified by a gadget. but today i was mystified. this morning, i got sucked into a nespresso store by a demo of the vertuo and barista machines. vertuo is a pod machine that makes an espresso with what appears to be an enormous layer of crema. i find it very sus. and barista is an overdesigned frother that somehow produced a densely and stably microfoamed ice coffee with nothing but a vertuo espresso and some ice cubes. the creaminess and density of the foam from the barista machine (photo below) is deeply, deeply sus 🧐. anyone here know what's up with these machines and their absurd foaminess?
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baker
@wardlaw
the crema is probably from something similar to pressurized portafilter that makes a sort of artificial crema. I know the older pods could go quite high in bars or oressur... the cold foam might be just same tech that ubermilk, Starbucks or bigger companies use but nestled down ? they put tons of cash into r&d engineering and tech so who knows. James Hoffman might have done a video on them ...
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Dorp D. Dorp
@dorpdorp
the pods probably have an industrial foaming agent added to them, the same crap they add into instant “crappuccino” sachets.
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Cool Beans 🌞
@coolbeans1r
Food r&d 🔥
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