@@MyGeorg13 every teacher is intimately aware of the consequences of teaching chaotic systems. (And pretty much everything outside of a pure model is a chaotic system)
This is awesome! Ever since I saw that scene in Breaking Bad where Gale introduces Walt to his chemistry coffee station, I was inspired to make something similar to it. I think this video will allow me to create something close to it. Thank you for sharing this video!
Thank is very kind of you to say! I hope I can convince them to follow their passion and find something to do for a profession that will continually make them happy and challenge them - just like science teaching has done for me! Thank you!
This is insanely cool. You have no idea how contagious your enthusiasm and energy for chemistry is. I was about just as excited to see the vacuum work as you were! Thank you for creating this video and sharing your passion.
I loved my science teacher in high school. He loved any experiment that had water involved! He was so funny and we learned without even trying or knowing it. Everybody loved Mr Livengood. You remind me of him. I bet your kids love you and your class! You rock!
Hi, Mr. Beals! I was looking up coffee filters used in chemistry experiments for an organic chemistry lab, and your video popped up. It was a very nice surprise! I look back fondly on all the time I spent in that classroom!
Hey Sophia!! Thank you for the kind words! You will always be one of my favorite students (don’t tell Madi...or Sam...;) I hope all is well at MSU! Good luck with OChem! That was my favorite chem class, but it can be a beast sometimes!!
UA-cam recommended this to me. It knew I liked coffee, and I liked Chemistry, so they put 2 and 2 together, I guess. I REALLY enjoyed how giddy you got when it worked, it goes to show that even chemist's are very surprised by things
Great video. And that reaction after it worked was really priceless. Your students should be so glad to have such a fun and motivated teacher. Keep up the great work.
On the fancy one I was like "....wheres the siphon? isnt it just flowing back down through gravity?" But the handmade one is much cooler! Reminds me of a rig I through together to make HCl, had to make an elongated U bend tube to make a dual flask catch system so when the final suck happened at the end of the reaction the cold water bath used to capture the chlorine didnt end up in the hot reaction vessel. The awesome part is because it was a double flask setup the suction transferred the final acidified liquid out of the bubbler rig and into a conical flask for me! No need to carefully take apart the bubbler rig while juggling a wet jar of unknown concentration acid, or risk spills transferring to a flask, its already contained and ready for titration! Very efficient! 🤣 About 56% concentration (IIRC) for anyone interested. Not bad for my first go, IMHO. DISCLAIMER: I am not a chemist, doctor, or lawyer. I am not your chemist, doctor, nor lawyer. This does not constitute chemical, medical, or legal advice. Under no circumstances should untrained individuals attempt production of HCl by mixing table salt and sodium bisulfate (Ph down pool chemical) in a roughly 7:3 ratio, and pass the resultant gas of "!!!DEFINITELY DO NOT BREATH THIS!!!" slow-and-painful-death yellow-green through a chilled column of water in your own home.......Use a friends home, in case anything goes wrong. 😉 But seriously, the only person on this planet who is obligated to act in your best interest is yourself. Period. Will that ratio emit chlorine gas? Or will it blow the roof off the house? If you dont know, dont try it. I am not your friend, the internet is not an inherently safe space regardless of what the ToS says, the ToS is only words in a text document not laws of the universe enacted by god themselves, I am ultimately just some anonymous asshole leaving a comment. For all you know I could be a duck typing this on a stolen laptop in the French Rivera. You have no reason to trust me, I have no obligation to tell you the truth. This is how the internet has, does, and will always work. Those who try to hide that from you are ultimately doing you a disservice when it comes using your mind and accumulated knowledge to protect yourself from the very real horrors that exist in the real world. Only you can prevent stupidity, scars, broken bones, and death. Dont be a dumbass. The world is at a surplus right now, and it doesnt need your help.......
Even though you don't post videos for 9 months, you still reply to most of the new comments. Your dedication surprises me, I came to this video just by curiosity, but I ended up really liking this type of content, I will make sure to come back and watch some other videos later... Best of luck!
Thanks for leaving a comment. I try to respond to as many comments as I can. I’ve been making little videos for quite a while and am still very grateful when people take time to leave a message!
This is exactly what i was looking for after that expensive price tag surprised that I actually find it. My inspiration was seeing its only a basic syphon I figured I can create it myself
I am crazy about coffee! My fellow Chemistry teachers at my school and I have developed an entire unit called the "Chemistry of Coffee" where students roast raw, green beans into amazing brews of coffee - and SO MUCH MORE! I will be sharing all of my videos, lesson plans, and information over the next few weeks. So, if you love coffee as much as I do, go over to BealsScience.com/coffee-science or watch the videos as they premier. And, if you have ANY suggestions or comments, I'd love to hear them! Thanks for watching ~ Craig
There is a filtration device 2l or something like that jar and a top with a funnel and mesh and an exit so you can use water stream to generate a vacuum
Honestly i didn't expect it'll worked. Really cool style of siphon brewer, but still expensive if you don't have easy contact to this equipment. But still cool.
@@BealsScience You should taste the coffee after adding a pinch of baking soda. It's a great example of how baking soda neutralizes acids. An experiment you can taste.
Awesome a scientist performing this. I've always used boiling chips to distill or reflux. Q : Do you think boiling chips will enhance the flavor? Maybe a bit safer.
Nice job. Personally I would be interested in building some type of apparatus that actually brewed the coffee in a partial vacuum. I think it would be possible to brew at a much lower temperature and get a smoother cup if the vessel that the slurry was heated in was under vacuum. It would have to be hermetically sealed with some kind of a valve to allow it to flow back once brewed. Perhaps it could be done with steam. Maybe having a vacuum suck heated water vapor through a filter packet of some kind and deposit it in a trap. Any ideas on how this could be done?
Very cool, I'm wondering if I can incorporate this into a wood working type project. Being an engineer I really like the teaching aspect of things like this. Great job explaining it, and thank you :).
What a beautiful video that introduces the viewer to some of the wonders of siphon brewers, all of which come from a 1910 patent from our CONA brand. We are the 'Origin of the Species' worldwide, and the asian specimen Craig uses at the beginning of the video is yet another clone of the pre-WW2 model Cona 'De Luxe'. Since then our 'Quality-made-in-Europe' has evolved forward into the contemporary table model 'D-Genius All-Glass'. At our Cona factory, we make a "Marvel of Engineered Inventions". One of the most surprising of these, is our filter rod made of solid glass. It looks like a fishing bob with at some two-thirds of the stem a cone. This has a rough (sandpaper-like) surface that beautifully solves Craig's remark halfway the video about trial-and-error tweaking (of finding a suitable filter paper among your chemistry lab props). Scientists call this field of knowledge 'hydrodynamics'. How a liquid-solid mixture flows is science you can really wreck your brain on. If you give the liquid in the upper reservoir a twist at the moment you snuff the flame the brew returns to the lower bowl creating sedimentation of the spent coffee grounds in the funnel in the form of a perfect bell-shape. Beyond this the word 'Genius' also relates to the pyrodynamics of the new 2017 wick assemby. It is a sandwich construction of one inch of rope soaking up the alcohol fuel with essentially a cotton de-make-up-pad on top under a stainless steel mesh. For some reason the cotton does not scorch. Zero sutt means a perfect hot blue flame forms, zero wear means it lasts forever. This serves one of the goals of industrial design: durability. We cordially invite everyone to be mesmerized by seeing our coffee maker in action and reading the story on our website www.cona.be: Once you are there just click on "How Abram Games created the CONA design classic and shaped it to perfection using the scrapped plating of Spitfires ". Did we mention about how Cona coffee tastes? Well ... its on the menu of some Michelin-star restaurants in Europe. Our Cona D-Genius All-Glass vacuum coffee maker is on Amazon and though our Cona Auhorized Dealers. Kind Regards, CONA Factory A. Gezang & Co, The Hague, Netherlands, Europe.
Would the coffee brewed in the store bought siphon brewer be brewed too hot? It seems that the brewing coffee in the store bought one is boiling as well, the homemade one doesn't seem to have the same issue of the coffee being as hot though. Also, this is definitely a much better quality video than the coffee chemistry video I made a few years ago for class.
Your coffee video is great!!! My students preferred the coffee in the homemade siphon to every other brewing method...and so do I! It probably has a lot to do with temperature and timing. More research and coffee drinking needed to confirm...
@@BealsScience I have never had any kind of siphon brewed coffee, but in my personal coffee making/coffee drinking(i.e. going to coffee shops) I prefer french press coffee, although pour over is okay too. The National Coffee Association USA has some guidelines on coffee brewing stating optimal coffee extraction is between 195-205F, and I'm sure there is some pretty in depth things people have done in their own time with regards to timing and temperature of coffee.
I own a store-bought siphon brewer. After several brew experiments, the top chamber never reached the boiling point. A handy digital thermometer stuck in the water on top, did not exceed 190°. It initially pushes to the top at ~165°. The bubbling in the top chamber must be a result of gasses pushed from the bottom and not from a boiling effect in the top container.
@@BealsScience there's a scene in the book (Idk about the show) where coffee is brewed using lab equipment. Your video is almost identical to what the scene describes. I wouldn't be surprised if the author took notes.
I love this video Mr. Beals; I'd like to think this would be an awesome demonstration for a high school chemistry class, but I'm not sure how attitudes towards students and caffeine have changed since I graduated; I remember energy drinks were a huge controversy back in '07-'11. In any case, I did want to note that the vacuum explaination was a wee bit off. This is a bit of knit pick, I know it is conventional, even in science classes, to describe a vacuum as sucking or pulling a liquid or gas. However, it isn't the low pressure in the flask that does the syphoning work, the syphoning work is done by the mass of the whole atmosphere above the brewing beaker. I mean technically speaking, the pressure in the flask does initially do work on the water in the flask, pushing against gravity and the rest of the atmosphere, to move the liquid water though the glass tube and into the brewing beaker, then the atmosphere pushes it back as the pressure falls to restore equilibrium. My point is vacuums don't actually suck, the higher pressure side of the pressure differential pushes. Again, this is more of a knit pick, I didn't learn the correct way to think about pressure differential and vacuum until uni, but it may be a cool way to challenge student's perspectives and preconceptions in the lab. Milk shakes are hard to drink because the atmosphere simply doesn't exert enough force on the surface of shake in the cup to allow the induced vacuum in the straw to overcome the intermolecular forces between the emulsified cream, milk, flavor, and ice crystals and produce speedy movement through the narrow straw. I did an experiment my freshman year of college using a bicycle pump with gauge, a metal water bottle, an o-ring, one one-way air pump valve, two silicon seals, one one way pump valve from a bicycle inner tube, metal straw, a small bit of clear plastic tube, and an alligator paper clip. I put a thick milkshake in the bottle, sealed the lid and straw, and pumped ~1.2 atm of pressure into the container. It was much easier to drink, not because I was providing more suction but because the pushing pressure of the extra gas confined in the container allowed for a higher pressure differential. Though, if you did something like this in class, I'd suggest scrapping the pump (which contains machining oils), and using some rubber tubing, a 2 mouth round bottom flask, an addition funnel, and use a sodium bicarbonate/acetic acid reaction to produce co2 for the pressurization. You don't want a lot of pressure here, the goal isn't to fountain milk shake out of the straw, but rather make it easier to drink so students can get a better intuition for how vacuum and pressure differentials work. You could substitute smoothie instead of milk shake if allergies or sugary treats pose an issue with admin, though you may need to adjust pressure and your smoothie thickness accordingly. Having students calculate how much acetic acid to add to produce the desired volume of gas and thereby the desired pressure might make it a bit more on topic for a chemistry lab, rather than a physics lab 😁
I came here because a chemistry professor used to make his own coffee every morning. Since I have not been in college for many years I wanted to see how it was done. I wanted to see if I can do it myself.
@@BealsScience Well, I think you'd need to set up a thermometer because for white / green teas the temperature for brewing needs to be 80C, black / pu'erh teas 100C. If you have water that is too hot for white / green you run the risk of burning the leaves and the flavour turns. I've watched your videos a few times as I always keep coming back to this idea so I don't think the process would be much different from coffee, just need better temperature regulation of the water, and a way to easily time and siphon off the tea. I would suggest collecting into a boiling flask that perhaps is on a pivot point that you can pour into a mug.
Imagine the possibilities of flavour if u measure the grams of coffee and the (chemical) properties of the grains, u could get such a nicely extracted and extremely educational coffee time
I know I came in late, but I do have a question. In the series it was mentioned that a consistent temperature was the key to a perfect coffee, in efforts not to get bitterness produced by high amounts of quinic acid levels. Is this something real? The setup looks good but I do not see any thermometers throughout the process.
This has made me want to make a small serving version of this. Perhaps even expand to the Belgian Balance Siphon if that works. For the "normal" one though, i was wondering...: I'm thinking you could probably do without the tubing with a fritted glass or Buchner filter. that way it would still be a single column and thus a lot more managable.... But I don't have a background in chemistry, so am I missing something?
Your thoughts are correct. You can make something like this in a single column. I added the glass tubing because I thought it would be interesting to see the coffee moving between the containers.
First read/seen about coffee made with a vacuum coffee maker created only with chemistry equipment in an Eroge…… seeing something like that IRL (albeit a video) is amazing. For a bit more bonus points, try serving the coffee in a beaker instead of a plain old glass… Hope Otoboku 2 gets translated officially…… it's only in Japanese rn. #Otoboku2 #coffee
That is an interesting idea! The flavor of the coffee definitely depends on the brewing temperature so it could have an interesting effect, potentially beneficial, effect on the flavor!
It is funny that you would mention a Büchner funnel! I’ve been working on two Cold Brew brewers made from chemistry equipment and both involve Buchner Funnels! If all goes well I should have a video for those in the coming months.
If I have something available to boil the water before putting it in the brewer I will preboil it. Then it only takes a moment to get it back to a boil in the brewer. Once it is barely boiling in the brewer, I seal the stopper and let it go to work. Does that answer your question?
Nicely done, however, if it's properly made, once the majoirty of the water is boiled off, you'll naturally get a lot of turbulence in the "upper chamber" that will "stir" everything for you automatically. If you're not getting that gurgle of air, you don't have enough space between your uptake pipe and your boiling flask.
This guy made brewing coffee 100 times more interesting (plus his reaction to when it worked was priceless)
Maybe a little too excited?!
But so many fails finally turned into success! Sometimes I can’t contain myself! Thanks for watching!
lets be honest every chemistry teacher seems to be astonished if something does what it is supposed to be :D
@@MyGeorg13 every teacher is intimately aware of the consequences of teaching chaotic systems.
(And pretty much everything outside of a pure model is a chaotic system)
This is sooo true!
This is the type of teacher kids need.. His enthusiasm will keep the kids interested.. Nice job sir..
Thank you for the kind words! I will keep working hard to keep kids interested and excited about learning!!
I don't know how I ended up here but I really enjoyed your enthusiasm.
I don't know how you ended up here either, but I am glad you did!
Thank you!
wadiyatalkinabeet
wish I had more teachers like him in high school
This is awesome! Ever since I saw that scene in Breaking Bad where Gale introduces Walt to his chemistry coffee station, I was inspired to make something similar to it. I think this video will allow me to create something close to it. Thank you for sharing this video!
Thank you!
Glad the video helped!
You’re one of the teachers students remember for their entire lives. Because it shows that you truly love what you teach.
Thank is very kind of you to say! I hope I can convince them to follow their passion and find something to do for a profession that will continually make them happy and challenge them - just like science teaching has done for me!
Thank you!
I love everything about this man and his passion for what he does
Thank you for the kind words!!
Came here after watching Breaking Bad
I'm with you here
Same
me too
yea me 2 lmao
Oh yeh.......
Fantastic video, I hope your kids realise how great a teacher they have.
Thank you for the kind words!!
This is insanely cool. You have no idea how contagious your enthusiasm and energy for chemistry is. I was about just as excited to see the vacuum work as you were! Thank you for creating this video and sharing your passion.
Thank you for the kind words!
I loved my science teacher in high school. He loved any experiment that had water involved! He was so funny and we learned without even trying or knowing it. Everybody loved Mr Livengood. You remind me of him. I bet your kids love you and your class! You rock!
Thank you for your kind words! I hope I can have the same impact on young people that Mr. Livengood had on you!!
You're the kind of teacher that kids will remember fondly for the rest of their lives.
Thank you for the kind words!!
The only dark looking brew I've ever seen with a siphon brewer. I know it's an old video but I'm gonna have to try this. Good job!
Thank you!
The coffee really is exceptional! And it is a fun way to brew.
These are the science teachers we need in the world
You are way too kind!
Thank you.
Hi, Mr. Beals! I was looking up coffee filters used in chemistry experiments for an organic chemistry lab, and your video popped up. It was a very nice surprise! I look back fondly on all the time I spent in that classroom!
Hey Sophia!!
Thank you for the kind words! You will always be one of my favorite students (don’t tell Madi...or Sam...;)
I hope all is well at MSU! Good luck with OChem! That was my favorite chem class, but it can be a beast sometimes!!
I wish i had a science teacher like you when I was in school.
Thank you! You are way too kind!
Your enthusiasm at 5:45 onwards earned my subscription. Amazing video
Thank you for the kind words and for the sub!!
UA-cam recommended this to me. It knew I liked coffee, and I liked Chemistry, so they put 2 and 2 together, I guess. I REALLY enjoyed how giddy you got when it worked, it goes to show that even chemist's are very surprised by things
I love how you express your passion for chemistry 💙 Thanks for the video! I'm gonna try to make this at home ☕️
Thank you for the kind words!
This is perfect, never lose your enthusiasm!
Thank you!!
Great video. And that reaction after it worked was really priceless. Your students should be so glad to have such a fun and motivated teacher. Keep up the great work.
Thanks for the kind words!
And thanks for watching!
@@BealsScience you're welcome.
Good stuff, you have great enthusiastic energy man
I appreciate that!
On the fancy one I was like "....wheres the siphon? isnt it just flowing back down through gravity?" But the handmade one is much cooler!
Reminds me of a rig I through together to make HCl, had to make an elongated U bend tube to make a dual flask catch system so when the final suck happened at the end of the reaction the cold water bath used to capture the chlorine didnt end up in the hot reaction vessel. The awesome part is because it was a double flask setup the suction transferred the final acidified liquid out of the bubbler rig and into a conical flask for me! No need to carefully take apart the bubbler rig while juggling a wet jar of unknown concentration acid, or risk spills transferring to a flask, its already contained and ready for titration! Very efficient! 🤣 About 56% concentration (IIRC) for anyone interested. Not bad for my first go, IMHO.
DISCLAIMER: I am not a chemist, doctor, or lawyer. I am not your chemist, doctor, nor lawyer. This does not constitute chemical, medical, or legal advice. Under no circumstances should untrained individuals attempt production of HCl by mixing table salt and sodium bisulfate (Ph down pool chemical) in a roughly 7:3 ratio, and pass the resultant gas of "!!!DEFINITELY DO NOT BREATH THIS!!!" slow-and-painful-death yellow-green through a chilled column of water in your own home.......Use a friends home, in case anything goes wrong. 😉
But seriously, the only person on this planet who is obligated to act in your best interest is yourself. Period. Will that ratio emit chlorine gas? Or will it blow the roof off the house? If you dont know, dont try it. I am not your friend, the internet is not an inherently safe space regardless of what the ToS says, the ToS is only words in a text document not laws of the universe enacted by god themselves, I am ultimately just some anonymous asshole leaving a comment. For all you know I could be a duck typing this on a stolen laptop in the French Rivera. You have no reason to trust me, I have no obligation to tell you the truth. This is how the internet has, does, and will always work. Those who try to hide that from you are ultimately doing you a disservice when it comes using your mind and accumulated knowledge to protect yourself from the very real horrors that exist in the real world. Only you can prevent stupidity, scars, broken bones, and death. Dont be a dumbass. The world is at a surplus right now, and it doesnt need your help.......
I gave it a try and it works like a charm thanks sir.
Excellent!
Very cool and wholesome video
Thank you!!
Even though you don't post videos for 9 months, you still reply to most of the new comments. Your dedication surprises me, I came to this video just by curiosity, but I ended up really liking this type of content, I will make sure to come back and watch some other videos later... Best of luck!
Thanks for leaving a comment.
I try to respond to as many comments as I can. I’ve been making little videos for quite a while and am still very grateful when people take time to leave a message!
Where were you when I took chemistry? Very entertaining and educational. Bill Nye may have a competitor. Well done.
Thank you for the kind words!!
This is exactly what i was looking for after that expensive price tag surprised that I actually find it. My inspiration was seeing its only a basic syphon I figured I can create it myself
Ok, I'm so glad I found this channel!
Me too!
Damn fine cup of coffee
Agreed!
I am crazy about coffee! My fellow Chemistry teachers at my school and I have developed an entire unit called the "Chemistry of Coffee" where students roast raw, green beans into amazing brews of coffee - and SO MUCH MORE! I will be sharing all of my videos, lesson plans, and information over the next few weeks. So, if you love coffee as much as I do, go over to BealsScience.com/coffee-science or watch the videos as they premier.
And, if you have ANY suggestions or comments, I'd love to hear them!
Thanks for watching ~ Craig
I was going to leave a comment about roasting but you beat me to it.
and the link is dead...
that is so flippin cool dude
It’s back!
👍
THAT! WAS! SO! COOOOOOOOOOLLLLLLLL!!!!!!!
THAAAAAAAAAAAAAAAAAAAAAAANKS!!!!!!!
I have the store bought siphon brewer, but would like to build my own. This is very inspirational.
Thanks!
Why don't you have more subscribers??? This channel is so underrated
Thank you for the kind words!!
Average high school chemistry teachers would be fuming right about now 😂 loved the video
Thank you!!
Love this! Was diverted here while searching for Gayle’s meth lab coffee apparatus in Breaking Bad. This seems a lot easier lol.
I’m glad you ended up here!
His expression is so wholesome :"3
It doesn’t take much to get me excited!
Thanks for watching!
There is a filtration device 2l or something like that jar and a top with a funnel and mesh and an exit so you can use water stream to generate a vacuum
Thank you for the tutorial I've always wanted to try doing something like this.
I am glad I could help!
Thanks for watching!
Lab is like a kitchen
👍
This is fantastic man! Would have loved to have you as a chemistry professor!
Thank you!
I am building one soon. Thanks for the inspiration!
Fantastic! Good luck with the build.
Excelent method
Thanks!
Honestly i didn't expect it'll worked. Really cool style of siphon brewer, but still expensive if you don't have easy contact to this equipment. But still cool.
Thank you!!
It is definitely not cheap unless you have the glassware already.
This is so rad.
Thanks!
@@BealsScience Happy new year BTW
Maybe you could brew me a cuppa good stuff eh? Yeh?
👍
It's alive!
I usually enjoy my morning coffee with a thick wall beaker (reserved for coffee only).
This video unbelievable amazing
Thank you for the kind words!!
This video gave me an awesome idea, someone should try to make the strongest coffee possible with soxhlet extraction.
That is a great idea!!
I really enjoyed watching this video. As scientist i have to try it.
It really does make great coffee!
Cool stuff man. I like to use distilled water when I make coffe or tea, it makes a stronger brew.
Thanks!
We’ve got plenty of distilled water so we will have to try it out and do a taste test!
@@BealsScience You should taste the coffee after adding a pinch of baking soda. It's a great example of how baking soda neutralizes acids. An experiment you can taste.
Lab Rule: No eating/drinking in the laboratory
Beals Science: I pretend I didn't know that, coffee is life!
Ahhh this was great!!! Thank you for doing this ❤️
You are welcome!
Thanks for the kind comment!
Just amazing I want to try this at home. Thank you
Awesome a scientist performing this. I've always used boiling chips to distill or reflux. Q : Do you think boiling chips will enhance the flavor? Maybe a bit safer.
Not sure but they may add a certain flavor depending on what you are using for chips.
Reminds me of breaking bad when gale makes his coffee in the super lab.
nice work sir..
Thank you!
Super cool.
Thanks!
Nice job. Personally I would be interested in building some type of apparatus that actually brewed the coffee in a partial vacuum. I think it would be possible to brew at a much lower temperature and get a smoother cup if the vessel that the slurry was heated in was under vacuum. It would have to be hermetically sealed with some kind of a valve to allow it to flow back once brewed. Perhaps it could be done with steam. Maybe having a vacuum suck heated water vapor through a filter packet of some kind and deposit it in a trap. Any ideas on how this could be done?
Steam brewed coffee?!?!
I love that!
How? Not sure...but I will definitely do some brainstorming!
I would learn somuch with him as a teacher lol
I hope my students feel the same! ;)
This is so great!
Thank you!!
ok, that is cool. thx for sharing
Thanks for watching!
Very cool, I'm wondering if I can incorporate this into a wood working type project. Being an engineer I really like the teaching aspect of things like this. Great job explaining it, and thank you :).
Thank you!
What a beautiful video that introduces the viewer to some of the wonders of siphon brewers, all of which come from a 1910 patent from our CONA brand. We are the 'Origin of the Species' worldwide, and the asian specimen Craig uses at the beginning of the video is yet another clone of the pre-WW2 model Cona 'De Luxe'. Since then our 'Quality-made-in-Europe' has evolved forward into the contemporary table model 'D-Genius All-Glass'.
At our Cona factory, we make a "Marvel of Engineered Inventions". One of the most surprising of these, is our filter rod made of solid glass. It looks like a fishing bob with at some two-thirds of the stem a cone. This has a rough (sandpaper-like) surface that beautifully solves Craig's remark halfway the video about trial-and-error tweaking (of finding a suitable filter paper among your chemistry lab props).
Scientists call this field of knowledge 'hydrodynamics'. How a liquid-solid mixture flows is science you can really wreck your brain on. If you give the liquid in the upper reservoir a twist at the moment you snuff the flame the brew returns to the lower bowl creating sedimentation of the spent coffee grounds in the funnel in the form of a perfect bell-shape.
Beyond this the word 'Genius' also relates to the pyrodynamics of the new 2017 wick assemby. It is a sandwich construction of one inch of rope soaking up the alcohol fuel with essentially a cotton de-make-up-pad on top under a stainless steel mesh. For some reason the cotton does not scorch. Zero sutt means a perfect hot blue flame forms, zero wear means it lasts forever. This serves one of the goals of industrial design: durability.
We cordially invite everyone to be mesmerized by seeing our coffee maker in action and reading the story on our website www.cona.be: Once you are there just click on "How Abram Games created the CONA design classic and shaped it to perfection using the scrapped plating of Spitfires ".
Did we mention about how Cona coffee tastes? Well ... its on the menu of some Michelin-star restaurants in Europe.
Our Cona D-Genius All-Glass vacuum coffee maker is on Amazon and though our Cona Auhorized Dealers.
Kind Regards,
CONA Factory A. Gezang & Co, The Hague, Netherlands, Europe.
Would the coffee brewed in the store bought siphon brewer be brewed too hot? It seems that the brewing coffee in the store bought one is boiling as well, the homemade one doesn't seem to have the same issue of the coffee being as hot though. Also, this is definitely a much better quality video than the coffee chemistry video I made a few years ago for class.
Your coffee video is great!!!
My students preferred the coffee in the homemade siphon to every other brewing method...and so do I! It probably has a lot to do with temperature and timing. More research and coffee drinking needed to confirm...
@@BealsScience I have never had any kind of siphon brewed coffee, but in my personal coffee making/coffee drinking(i.e. going to coffee shops) I prefer french press coffee, although pour over is okay too. The National Coffee Association USA has some guidelines on coffee brewing stating optimal coffee extraction is between 195-205F, and I'm sure there is some pretty in depth things people have done in their own time with regards to timing and temperature of coffee.
I own a store-bought siphon brewer. After several brew experiments, the top chamber never reached the boiling point. A handy digital thermometer stuck in the water on top, did not exceed 190°. It initially pushes to the top at ~165°. The bubbling in the top chamber must be a result of gasses pushed from the bottom and not from a boiling effect in the top container.
I must do this once before I die... #bucketlist
That’s a great bucket list item!!!
@@BealsScience Well, life's too short to waste on K-Cups and drip makers making brown sadness water.
This was a fantastic video
Thank you!
genial video..
This is frigging awesome!
Thank you for the kind words!!
The author of "Lessons in chemistry" (Bonnie Garmus) definetly watched this video.
I still haven’t seen that show!
I suppose I better watch it!
@@BealsScience there's a scene in the book (Idk about the show) where coffee is brewed using lab equipment. Your video is almost identical to what the scene describes. I wouldn't be surprised if the author took notes.
@carmencd4821 now if I could only convince my students to take notes…🤔
😆
you are awesome sir and make learning fun.
Thank you!!
I love this video Mr. Beals; I'd like to think this would be an awesome demonstration for a high school chemistry class, but I'm not sure how attitudes towards students and caffeine have changed since I graduated; I remember energy drinks were a huge controversy back in '07-'11.
In any case, I did want to note that the vacuum explaination was a wee bit off. This is a bit of knit pick, I know it is conventional, even in science classes, to describe a vacuum as sucking or pulling a liquid or gas. However, it isn't the low pressure in the flask that does the syphoning work, the syphoning work is done by the mass of the whole atmosphere above the brewing beaker.
I mean technically speaking, the pressure in the flask does initially do work on the water in the flask, pushing against gravity and the rest of the atmosphere, to move the liquid water though the glass tube and into the brewing beaker, then the atmosphere pushes it back as the pressure falls to restore equilibrium. My point is vacuums don't actually suck, the higher pressure side of the pressure differential pushes. Again, this is more of a knit pick, I didn't learn the correct way to think about pressure differential and vacuum until uni, but it may be a cool way to challenge student's perspectives and preconceptions in the lab.
Milk shakes are hard to drink because the atmosphere simply doesn't exert enough force on the surface of shake in the cup to allow the induced vacuum in the straw to overcome the intermolecular forces between the emulsified cream, milk, flavor, and ice crystals and produce speedy movement through the narrow straw. I did an experiment my freshman year of college using a bicycle pump with gauge, a metal water bottle, an o-ring, one one-way air pump valve, two silicon seals, one one way pump valve from a bicycle inner tube, metal straw, a small bit of clear plastic tube, and an alligator paper clip. I put a thick milkshake in the bottle, sealed the lid and straw, and pumped ~1.2 atm of pressure into the container. It was much easier to drink, not because I was providing more suction but because the pushing pressure of the extra gas confined in the container allowed for a higher pressure differential.
Though, if you did something like this in class, I'd suggest scrapping the pump (which contains machining oils), and using some rubber tubing, a 2 mouth round bottom flask, an addition funnel, and use a sodium bicarbonate/acetic acid reaction to produce co2 for the pressurization. You don't want a lot of pressure here, the goal isn't to fountain milk shake out of the straw, but rather make it easier to drink so students can get a better intuition for how vacuum and pressure differentials work. You could substitute smoothie instead of milk shake if allergies or sugary treats pose an issue with admin, though you may need to adjust pressure and your smoothie thickness accordingly. Having students calculate how much acetic acid to add to produce the desired volume of gas and thereby the desired pressure might make it a bit more on topic for a chemistry lab, rather than a physics lab 😁
I came here because a chemistry professor used to make his own coffee every morning. Since I have not been in college for many years I wanted to see how it was done. I wanted to see if I can do it myself.
I’m glad you found me! If you make one, let me know how it turns out!
@@BealsScience ok will do.
Next level: you need a beaker, magnetic hot plate stirrer, stirring bar, büchner and some filter paper.
Good idea!
You should use a magnetic stirring rod
This concept is so cool! Hopefully you used new equipment xD. Very cool experiment.
Thanks!
All new and/or sanitized!
very nice
Thank you!
You should give a taste of both coffees to your coworkers and ask them which one tastes better 😬 that would make it even more interesting
Good idea!
I would love to see a set up meant for tea!
That’s a great idea! Any suggestions?
@@BealsScience Well, I think you'd need to set up a thermometer because for white / green teas the temperature for brewing needs to be 80C, black / pu'erh teas 100C. If you have water that is too hot for white / green you run the risk of burning the leaves and the flavour turns. I've watched your videos a few times as I always keep coming back to this idea so I don't think the process would be much different from coffee, just need better temperature regulation of the water, and a way to easily time and siphon off the tea. I would suggest collecting into a boiling flask that perhaps is on a pivot point that you can pour into a mug.
Thank you for the ideas and info!
Gale Boetticher approves.
Imagine the possibilities of flavour if u measure the grams of coffee and the (chemical) properties of the grains, u could get such a nicely extracted and extremely educational coffee time
This dude is cool
You are way too kind!
Awesome video!
Where's the donuts!
Thanks!
I thought the bell at the end was a cellphone in the ceiling.
I know I came in late, but I do have a question.
In the series it was mentioned that a consistent temperature was the key to a perfect coffee, in efforts not to get bitterness produced by high amounts of quinic acid levels.
Is this something real? The setup looks good but I do not see any thermometers throughout the process.
Temperature probes would take this to the next level for sure! I haven’t added any at this point but that will be part of the next one!
Nice video, could you tell me please the gases laws involved in this amazing method? Good video, greetings.
This has made me want to make a small serving version of this. Perhaps even expand to the Belgian Balance Siphon if that works.
For the "normal" one though, i was wondering...:
I'm thinking you could probably do without the tubing with a fritted glass or Buchner filter. that way it would still be a single column and thus a lot more managable....
But I don't have a background in chemistry, so am I missing something?
Your thoughts are correct. You can make something like this in a single column. I added the glass tubing because I thought it would be interesting to see the coffee moving between the containers.
Is this just a fancy way of boiling it Turkish style then pouring it though a filter?
Great video, just curious, could this be used for tea??
Absolutely! Loose leaf tea works well.
First read/seen about coffee made with a vacuum coffee maker created only with chemistry equipment in an Eroge…… seeing something like that IRL (albeit a video) is amazing. For a bit more bonus points, try serving the coffee in a beaker instead of a plain old glass…
Hope Otoboku 2 gets translated officially…… it's only in Japanese rn.
#Otoboku2 #coffee
How often and how difficult is it to clean if you make coffee every morning?
It doesn’t take long to clean.
Just run some water through it and use a little soap when necessary!
Inspirational *comment*
Great vid! The link to the blog is broken btw
Can you tell me what link is broken? I will make sure it is fixed.
Thank you!
@@BealsScience The second one in the video description linking to instructions and supplies
@@coppurt THANK YOU for letting me know! I have fixed the website and the link so hopefully it will work now!
Thanks again!
Espresso es la mejor manera de hacer Química con el café. Esto que hizo es solo el modelo de Café Americano
A black lab coat? How does that work? How do you see if you've spilt something on your coat?
it'll start fuming and catch fire LOL
It will work best on H2OS or the other way around. So if no one creeches one will find out when it bleeches.
@@wernerhiemer406 What?
What will happen if you use a vacuum so it boils at a lower tempreture ???
That is an interesting idea! The flavor of the coffee definitely depends on the brewing temperature so it could have an interesting effect, potentially beneficial, effect on the flavor!
Do we think this could be achieved with a Büchner funnel or something similar?
It is funny that you would mention a Büchner funnel!
I’ve been working on two Cold Brew brewers made from chemistry equipment and both involve Buchner Funnels! If all goes well I should have a video for those in the coming months.
Hi! How much time do you spend heating the water approximately?
If I have something available to boil the water before putting it in the brewer I will preboil it. Then it only takes a moment to get it back to a boil in the brewer. Once it is barely boiling in the brewer, I seal the stopper and let it go to work.
Does that answer your question?
34 dislikers tried to build the siphon brewer and ended up with a birdhouse.
The moka works like this, exept the vacuum part that sucks it back
Nicely done, however, if it's properly made, once the majoirty of the water is boiled off, you'll naturally get a lot of turbulence in the "upper chamber" that will "stir" everything for you automatically. If you're not getting that gurgle of air, you don't have enough space between your uptake pipe and your boiling flask.