this post was submitted on 27 May 2025
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I've been running thermodynamic simulations on my La Marzocco's dual-boiler assembly and noticed that normal steam expansion only yields a crema viscosity of 1.2 Pa-s. Based on my calculations, injecting cryogenic liquid nitrogen into the boiler should momentarily dirop the internal temperature below -196 °C, vastly increasing vapor supersaturation--and thus crema density--via rapid nucleation. My only concern is whether l' cross the critical point of water at 374 °C/22.1 MPa in reverse and end up with a supercritical fluid slurry instead of anything resembling espresso. Thoughts on phase-transition risk versus crema gains?

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[–] WhereGrapesMayRule@lemmy.world 3 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

I for one would like to celebrate your decision to transition. It takes courage to be your true self. If you need to do it in phases or all at once, what matters is you are finding your truth.

[–] redlemace@lemmy.world 3 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

What the hell happened to just a black coffee

[–] Onomatopoeia@lemmy.cafe 1 points 2 weeks ago (1 children)
[–] redlemace@lemmy.world 1 points 2 weeks ago

I did, but still ......