Weird Coffee Science - Centrifuging Espresso

[@lewisransom4694]

James Hoffmann "never swirl your espresso" Also James Hoffmann "spin espresso in a centrifuge"

[@super_salty9189]

Context is a bitch ain't it lol.

[@johannes4518]

Lewis Ransom „oh no“ 😪

[@chad9575]

Lmaoooo 😂

[@paveldruzba9824]

You get a "license to swirl" when you purchase Kruve Propel :) which I will do asap actually, because I like them a lot.

[@kalijasin]

@Lewis Ransom, Lol

[@Dionyzos]

This is it! It's the zero waste solution we all have been looking for! It's glorious, we should all get a centrifuge.

[@yaseralduailej7166]

"There is only one thing left to do in the name of science", I admire the courage.

[@clericneokun]

It definitely confirmed my preference for paper over metal filters. Espresso is an odd one though since the coffee got too bright when I tried a paper filter on it.

[@bestshot4every1]

Someone somewhere will copy this for sure to win Barista Championship probably. Mad scientist for real dude 😂🤘

[@herbsmanherbs]

James.... . . . .. James. . .. ... JAMES! . ... ..... James?

[@firstnamesecondname5341]

4:25. A new challenge for ‘I’m a celeb get me out of here’ 🤣

[@berk8449]

wow caffeine is also lipid soluble, you must have sipped all of caffeine in those shots :D that gives me palpitations

[@ernestbeckley]

Oh no. I'm dying.

[@acid14talent]

what about trying it with cold brew

[@icowrich]

Obviously the next thing should be milk!

[@TheAce0]

Now you need to get a gas chromatography setup to isolate and taste all the different compounds in your brews. It's the only logical next step.

[@jeremychristian5409]

Some people are down the rabbit hole. James Hoffman is just a couple meters away from the earth's core.

[@tom-andrethomsen]

You got the hots for James? ;)

[@HaydenHatTrick]

Nah, he still has ways to go. He isn't even hitting the HPLCs or GC/MS yet.

[@thl205]

Honestly, after watching 10 of these and not being a coffee drinker, I need an intervention.

[@chachajones7669]

Wait until you find Trenton and heath... now I’m also way to into shoe cobbling. Both channels are my go to now for late night relaxation before bed.

[@RavenSWE]

Next we need to know what happens when you smash coffee particles together in the Hadron Collider

[@MrCakers]

Imagine going to his house for coffee and being asked, "Pour-over or Centrifuge?"

[@roberthenrypoet]

Exactly!

[@Neojhun]

Spinn Cofee, someone actually built a Consumer Electronic machine that does that.

[@Conservator.]

@@Neojhun When a centrifuge would get stuck while spinning at high speed, the whole thing would start flying. (All the energy needed to get to the high RPMs would be released at once. The whole centrifuge would end up on the other site of your kitchen top, if you were lucky).

[@JanPopieluch]

"Let me know, in the comments below: do *you* own a centrifuge? What are your favorite recipes?" ;)

[@samwise1790]

Not a centrifuge, but a lab quality stirplate! Use it for making yeast starters for beer brewing, but now I'm wondering if there isn't some way to use coffee with it...

[@melvynnl1395]

Hahahaha, I laughed so hard when seeing this comment XD

[@zoeofdoom]

What's bonkers is, now years later, there IS a centrifugal coffee brewer on the market! DID THEY GET THE IDEA FROM JAMES?

[@davidmarsham]

I don’t want to laugh at someone else’s pain pain but... “Oh no. That’s very bad... that might actually make me cry.” Sorry James.

[@Wranid]

His clear coffee series is all about us enjoying his pain.

[@paveldruzba9824]

I laughed even more because I also tasted that oi (not as concentrated though) l and remember my feelings very well :) Sometimes, there are things you just have to try to know what it is like, and seeing someone else who is just about to go through that experience too, knowing what will most probably follow ... well .. the path to knowledge can be a lot of fun too :D :D

[@MrStuki]

This is stuf for a gif 😂😂😂😂 Oh no

[@super_salty9189]

"this is crystal CLEAR" - James Hoffmann *a CLEAR coffee beverage company enters the chat*

[@rdizzy1]

Instant multi million dollar company if they released clear bottled coffee drinks.

[@DovidM]

“Clear Coffee” is touted as colorless cold brew. It is slightly yellow in color, and is described as a coffee flavored water.

[@1966pennylane]

Japan. They have already made a clear, “coffee flavored” drink-mistake.

[@michealpersicko9531]

@@DovidM I mean i imagine that transparent coffee wouldn't be as marketable of a name as clear coffee; I also imagine it would be pretty hard to make coffee 100% clear without losing more coffee flavor and turning it into water of questionable origin.

[@chrisamies2141]

@@DovidM you can get slightly yellow coffee flavoured water in quite a few places. They sell it as 'coffee', mind ... ;) (one of my friends called it 'aigua de castanyes' which I suppose translates as 'brown water.)

[@ryanc9783]

Its been said before, and ill say it again. The amount of effort and quality in your videos is insane!

[@panp1222]

can we get a mug that says "oh no"

[@jameshoffmann]

Ha! (I can look into that...)

[@nicolasfortin4216]

Yesss and it needs the face you did when saying it!

[@darianelwood5946]

James Hoffmann I need that

[@fritzonvespa]

" Oh no"........sage words indeed.....actually giggled out loud! Mug is a great idea.

[@ngkasp]

Just the eyebrows, frown, and glasses with "oh" and "no" in each lens

[@dakkarocka]

The series can't die just cause the intro is so good.

[@linam97]

Yeah I thought it was really well done as well. Interesting, retro, and modern all at the same time.

[@tinypanther27]

@@linam97 is there a name or genre for this kind of music?

[@felipetascon9142]

@@tinypanther27 pretty sure james makes it!

[@jonathanwunrow]

James' face after eating/drinking weird stuff is one of the best things on KZbin. "Oh no!"

[@jayhom5385]

And, he's so calm about it. If it was me it would...well I won't write it out but will initialize it. J F C. W T F I T S.

[@flynn8860]

The moment you realize you need a mass spectrometer ...

[@jameshoffmann]

I realised this some time ago...

[@dlewis5431]

Often thought a GC MS would be interesting.

[@ianhu7755]

@@dlewis5431 With that organic gunk you really need HPLC-MS-MS

[@dwikafebrianto3016]

@@ianhu7755 What are you talking about? High Polymer Liquid Chromatography something? I think I need to enroll a master degree for computational chemistry or something

[@ianhu7755]

@@dwikafebrianto3016 bah high performance LC, just a bigger pump and compatible piping with higher pressure tolerance with higher resolution. computational chemistry? is that a thing now? are we there already?

[@ianhu7755]

Something to contemplate: I am a biologist and I play with centrifuges almost everyday. For particles with the size of coffee ground, which have diameters in high µm I believe, you really just need something like 300g for 5 minutes to pellet all the solid. And I suspect at this speed and time your organic phase (oil) will not have separated yet. This could easily be achieved by a manual centrifuge (think manual egg beater, just bigger). These are easily affordable, and though will fatigue your arms if you do multiple shots, you can always have your guests swing their own coffee. Also for a closed tube with limited air, like the 50ml falcon tubes in the video, the best way to mix the solid with the liquid without introducing too much air into the liquid, is to invert the tube several times, each time after the air bubble travels to the top of the tube. That air bubble does a lot of things.

[@angelabuenafeYT]

Wow. That's literally coffee science. Very nice.

[@TheBusyJane]

What if you used one of those stand-alone electric milk frothers to centrifuge it from the inside?

[@ianhu7755]

TheBusyJane Err the frothers i’ve seen don’t do centrifugation. They vibrate very very quickly to introduce tiny air bubbles into the milk. Also you cannot centrifuge something from the inside, that’s not how it works.

[@StrikingCrayon]

What about a sealed container on a string? Spin to win?

[@ianhu7755]

@@StrikingCrayon Yes of course you can do that. Find a container that seals tight enough, a rope long enough to generate enough angular momentum, swing hard enough, and hope that your wife doesn't castrate you when you smash the container on the antique clock and spill coffee all over the Turkish carpet

[@alexeystepashkin3195]

Perfect hair for wierd scientist

[@EricPetersen2922]

Alexey Stepashkin yes the hair is working good today! 🤠

[@dwikafebrianto3016]

God, I really love the hair. I really wanna copy his hairstyle.

[@HighCalip]

and accent!

[@4ll3sb4n4n3]

James Bond Hoffmann: "One espresso, please." Barista: "Shaken or stirred?" James Bond Hoffmann: "Centrifuged!"

[@StagguhLee]

“There’s only one thing left to do.” This gonna be good.

[@jeffgerards]

For science...

[@powdereddoughnutdisaster5531]

"Oh no."

[@DucatiKozak]

James, a full video in a lab coat & you couldn't use my favourite British word? Boffin!

[@ericpmoss]

Haha -- he found the source of the evil in those clear coffee drinks.

[@koenigmoo]

"One thing" - I'm a scientist and my first thought was "chromatography".

[@juho6877]

I'm a complicated man. I see James Hoffman centrifuging espresso, I click like.

[@MrTwins95]

I work in a lab, I do tests on blood and urine so watching you spin something down in a centrifuge and then eating the supernate just feels so wrong haha

[@jameshoffmann]

This has been deeply cleaned, had a new rotor and these were brand new tubes to boot. Centrifuges generally freak me out.

[@MrTwins95]

James Hoffmann would me too. Reminds me of a video where I saw Gordon Ramsey have someone clean a toilet and then told them to do the bread test. If you won’t eat a piece of bread after wiping it on the toilet, then you didn’t clean it enough. But it’s like regardless of how well I cleaned it, it’s still a toilet!

[@dwikafebrianto3016]

@@MrTwins95 any youtube link of that Gordon Ramsay's toilet bread? I probably eat a slice of bread after wiping it out on my butt but, toilet....

[@wendelleg2002]

Same here. Worked 30+ years in the clinical lab, and we used to use humongous old floor centrifuges to separate plasma from fresh whole blood units for neonates. And centrifuge urine specimens to microscopically study sediment in bottom of tube. So eating from a centrifuge tube seems so - YUCK!

[@burnwithwater]

I just loved the reaction after eating it, I knew it was coming. It never disappoints me when James tastes some terrible stuff

[@linam97]

One of the things I'd like to see if the taste/solubility changes throughout the centrifuged liquid. Put another espresso through and use a micropipette to take samples from the bottom, middle, and top. Taste each one separately. They might have different flavor profiles.

[@Quintinohthree]

In principle a centrifuge cannot change the composition of a continuous phase, it can merely separate discontinuous phases by density.

[@MyWarriorInHiding]

"oh no" XD

[@Edyledyl]

Test Idea: dilute the oils Why: Various flavor compounds have different threshold concentrations for our tongues to perceive them (e.g. Sugar has a high threshold which makes us seek more whereas a potentially poisonous compound has a low threshold to make us acutely sensitive). Overstimulation of taste receptors tends to produce a negative reaction that can mask other flavors (e.g. An overly salty steak doesn't really taste like steak). Diluting the oils may allow for other flavors to be perceived and may make it more pleasant. Possible execution: You could try emulsifying the oil water by shaking shaking it in water and then tasting.

[@jnskm]

Centrifuged coffee. Sounds geeky cool. Let’s launch a cafe here in Silicon Valley, CA. I think there would be a load of folks who would pay $5 per cup... er... beaker.

[@Ratseeker]

Be ready to wait for 15 minutes a cup. XD And noisy.

[@tomr6955]

@@Ratseeker agreed, although it is cool it would cost a bomb to operate. You could get a dumbed down version which just spins it a bit

[@kmbecker4]

I work in a lab so seeing you drink/eat anything out of a 50mL conical tube feels wrong. Next stop is a bigger centrifuge so you can make an actual cup in one go.

[@ianhu7755]

What do you mean we biologists drink from falcon tubes all the time!

[@andreealamzhanjia7814]

Just imagine drink all those tubed blood and weird solution 😷

[@nicoleglazer7148]

What, you don’t mouth pipette anymore either? Lol. I love the carefully weighted conical tubes, maybe I’ve worked in a lab too long, I just eyeball blood samples and drop them in.

[@SkittlemanAfricanus]

Going in the lab equipment direction, could doing pour over on a vacuum filtration setup be able to do a higher extraction faster?

[@Quintinohthree]

Now I want to see coffee made with a Soxhlet extractor.

[@mcdilldaniel]

James, you really didn't have to put the coffee in an X-ray.

[@jameshoffmann]

Now there's an idea...

[@crapmarine]

@@jameshoffmann I don't know about x-ray, but I know that Light Scattering is used to determine particle size distribution in ground coffee

[@mexicanhalloween]

@@jameshoffmann You should borrow the X-ray gun from Cody from Cody's lab

[@Zigguratxyz]

You in a labcoat = amazing

[@mx_nana_banana]

we can now add centrifuge coffee to the list of extravagant coffee brewing techniques.

[@wks99]

Exctraction method using centrifuged coffee has been launch by Nespresso and their Vertuo system. Look it up

[@dwikafebrianto3016]

@@wks99 I didn't know that. I think James should do something about that Nespresso thingy in his future videos

[@davidthedeaf]

James looking at the spoon and saying he will have to eat it, with a grimace. Me shouting at my screen “EAT IT! EAT IT! JUST DO IT! DO IT DOIT DOOOITTT!!”

[@AronBagel]

Next year at HOST: Coffee Centrifuge Robots

[@hello285257]

This “weird coffee science” is getting to be a favorite series of mine

[@TheSamuelBauter]

Lmao Same.

[@dwikafebrianto3016]

@@TheSamuelBauter I think it is second best to soda coffee/clear coffee stuff! But he is already defeated to the soda coffee series

[@jbwise2002]

Would be interested to see you review the SPINN centrifugal based espresso machine. It’s actually on Kickerstar and just started shipping after 4 years in development.

[@InnerFlame4]

Try making “french press” coffee with it

[@CupocafeCoffeebar]

Mohamed Zolfakkar thats what I thought for me French press is a very dirty cup ...

[@vinnyv9187]

What about a comparison with Turkish coffee to see how much sediment is left in it?

[@dwikafebrianto3016]

@@vinnyv9187 Yeah James should have an Ultimate Ibrik Technique he hasn't shared yet

[@VladPsarev]

I heard that a company has made a cold brew machine using a method of cold brewing where they centrifuge the coffee so that you can get cold brew taste in a few minutes instead of several hours. I know you aren't a fan of cold brew coffee, but it would be interesting to see how the coffee will taste with room temp water and coffee grounds spinning for a few minutes. The company's device doesn't spin as fast as the centrifuge, so that could be another test: how fast can you get cold brew coffee taste with a device that spins much faster? Love your videos!

[@ted_maul]

The "Look around you" vibe is incredible :)

[@davekerry7856]

Can you see what we are looking for? That's right, it's bitter oils.

[@potatotr33]

I'd love to see four (all post brew). one shot of espresso, and the equivalent brew of a V60, Chemex (because of their "special filters", french press. Just to see how things with different filtration methods effect the oils vs solids vs particulate left in the cup. Or some variation on this kind of experiment with different brew types

[@SenioreMachiavelli]

Oil eating moment FTW! "Oh no...". Great as always!

[@jameshoffmann]

It still haunts me...

[@jnskm]

“Oh no...” That was the best. Okay: oil = bitter = bad.

[@Reynevan100]

Idea for a test using centrifuge: "How effective at filtration are different filtration methods/devices and filtration based brew styles (eg. paper filter coffee)" (Imho each time you should use grind size appropriate for brew type, not one type for all) The test would look like this: Brew coffee using v60/hario/metal filter/straight up brew in a cup then pour through a mesh sieve/mokapot/espresso/? When coffee is brewed, let's take mokapot, pour X amount into the tubes and spin, and see how much particulate and oils made it through. Taste test. (each time same time and speed and possibly nearly identical amount of coffee into the tubes) Then brew another coffee, let's say using a paper filter, when brewed pour as close to X amount of the previous test into the tubes and spin at the same settings. Compare how much/less particulate/oil made it through into the product, taste test. Which method filters most particulate? Which one let's most of it through? Which stops the oils best? Which let's the oils through? Is any of the coffees noticeably different in flavour after separation? Did any of the coffees need more time to separate fully? etc. Edit: youtube garbage comment system can't keep formatting correctly...

[@SirPumbaEsquire]

Yes. I'd be very interested in seeing the different paper filter compared to each other also (v60, chemex, kalita)

[@dwikafebrianto3016]

TL;DR I don't have a university degree or something to read your comment. Too complicated bruh. Please simplify

[@Reynevan100]

@@dwikafebrianto3016 spin stuff fast to see things ;D

[@veliar2540]

This man is absolutely insane. And it is definitely what I like about him. Thank you for the effort you put in these videos, James!

[@tulkasTM]

I haven't seen this in the comments yet, but the first thing I thought of was the spinn coffee maker (www.spinn.com/coffee-maker) when I saw the centrifuge. Would love to see if you could get one. I say "could" specifically because it seems to be in "preorder" now for well over a year so... entirely possible it'll never come to market, but would really be interested in your thoughts on it, even just initial thoughts without getting hands on.

[@discovery91]

4:20 shortcut for all „weird coffee drinks“ fans

[@davidwallace3595]

This is true of so many endeavours: If you're not going too far, you're not going far enough.

[@shermano2153]

"Just when i Thought it was ok to speak about brewed coffee, they pulled me back in"

[@zachpw]

There's a centrifuge made for food sold on Modernist Pantry. It looks sort of like a food processor. Kenji has a video with the inventor and they make various herb steeped oils etc. It costs a cool $700 but would probably be easier to use for separating grounds from coffee if that were to become a new popular method. I tried to do what you did in college but the professor (understandably) didn't want me using the centrifuges that cost upwards of $15k on something that wasn't actually research. Something something "trying to cure cancer over here."

[@PetWessman]

James: These need to be balanced to point one of a gram. Me: Wow, that's a very, very small amount of water. Also me: *works with literally these kinds of centrifuges in the lab, where we measure things by the microlitre*

[@blzt3206]

It's been awhile since I busted out my lab-grade centrifuge

[@jameshoffmann]

They just sit in the back of our cupboards, collecting dust...

[@h4ve0]

I think the immersion-brewed coffee clarification could be made more practical with something like a Spinzall that can process fluids continuously using a pump. You'd probably be able to process product faster especially since you don't have to balance tubes or anything. It's still limited to 1L per 20 minutes though so it's still gonna be a bit of a hassle. On the other hand it's probably 10x cheaper than a lab centrifuge and there's (I think) much less of a risk of catastrophic failure, so there's that.

[@jameshoffmann]

I’ve wanted a good excuse for a Spinzall for a while...

[@dancheddesingh5588]

Have you heard of the Spinn coffee maker? It spins the bed in order to extract the coffee. Would love to see you get your hands on one.

[@jonbunbury7027]

5:01 "What is wrong with me?" 😂

[@GamingMafia_id]

"What are you doing hon?" James: 8:33

[@unknownmemoirs]

I'm here to watch James suffer. I'm watching for science.

[@scz.mp4]

as weird as coffee itself, but its my life♥️

[@ithylegriffiths]

Please review the SPINN coffee maker! I’d love to hear your take, obviously!

[@AlvinAriesta]

I wish I had this coffee hobby when I was a chemistry university student; I might get some weird ideas to test. Interesting thing is how dark the espresso liquid after the centrifuge. That means there are really more things dissolved in espresso, I thought the dark color of the espresso is mostly because it is a colloid. (It's still a colloid, but I thought the liquid would be clearer than that.) [EDIT: I do have to refresh my chemistry again; after a really quick reread, it seems that the separated espresso liquid is actually the colloid, while a normal espresso is maybe between a colloid & a suspension.] So did you use the same water coffee ratio between the espresso & the infusion? How different is the taste of the espresso liquid vs the ground-water mix?

[@DirtySanchezE115]

Fml

[@dwikafebrianto3016]

Before I enroll in a master degree in computational chemistry and whatnot, could you please explain in coffee snobbery terms what are those colloid and suspension you talk about?

[@AlvinAriesta]

@@dwikafebrianto3016 Colloid and suspension are mixture types which is based on how two substances mixes together. Not really useful for coffee actually haha. To know which kind of mixture is usually useful for chemist to decide what kind of separation method that can they use. Your name sounds Indonesian so you may know "kopi tubruk". The sediment (ampas kopi) is actually mixed with the coffee liquid as a type of suspension. That's why it will come down gradually over time in the bottom of the cup. This process can be accelerated with a centrifuge machine like what James Hoffmann used in the video. Meanwhile, a colloid mixture is more difficult to be separated (requires special method). Milk is one example of a colloid mixture. There's another type of mixture, that is a "solution". Salty water for example is a solution, a mixture of salt & water. Tea water if I'm not mistaken is also a solution. Solution also requires a special type of separation method.

[@dwikafebrianto3016]

@@AlvinAriesta yeah I am an Indonesian. Thanks to you now I don't need to take a master degree in computational chemistry

[@tsiggy]

Commentating, presenting, martial arts, stand up comedy, podcasting and now centrifuges? Is there anything Joe Rogan isn't involved in? 0:38

[@irkallaxeynoxshen8777]

New Video: what to do when cafe serves you bad, bitter coffee James: bring a lab centrifuge and run through it for 15mins and take the oil off

[@MMBtbonecam]

Just saw an advert for a centrifuge coffee maker called Spinn. They claim to make espresso at high rpms and flitter coffee at low.

[@insomniafuel000]

James hoffman and labcoat. What could go wrong? Nothing he just centrifuge the coffee. Next week i want to see you live from Large Hadron Collider in CERN to collide the coffee atom to create DARK MATTER... or DARK SOLUTION, just 18 gram to become 36. Anyway.. actually i really wish i would see that centrifuge experiment will ended up with separation of black coffee solution at the bottom and clear water or clear caffeine at top.

[@jameshoffmann]

I don't think this unit spins fast enough to separate out dissolved materials. I can maybe try a couple of hours of spinning to see what happens though.

[@presbiteroo]

Try this. If the oil absorbes the bitterness. Can you put vegetable oil in you expresso, spin in, remove the oil and try a bitterness free expresso?

[@fraidknot]

Clarify butter with the centrifuge! Or separate cream from milk to make butter!

[@MaxBeamer]

.1 of a gram sample matching for that centrifuge 😂😂😂😂 oh man the things they teach

[@Summer_Lee]

The lab rat in me was shouting at you to use a pipette and proper techniques 🙈🙈

[@irishbob26]

Does anybody else get mad rick sanchez vibes when he wears the lab coat?

[@dzavelion]

Surprised you haven't reviewed the spinn coffee maker yet

[@paveldruzba9824]

Gorgeous :) and really interesting. But throught the first part, I have to say I have been laughing so much ... just the look in your eyes before you tasted that cake of oil :D priceless ..really. But seriously - you bring such an interesting experiments here, I am happy I dont have access to centrifuge too (I am pretty sure what I would be doing for next few days if I had ). There is only one point that I am not sure about - and that is difference of percieved taste/smell of concentrated oil vs diluted in colloidal solution. From my experience most of what we experience as pleasant smells/flavours when diluted is really unpleasant when present as a pure concetrated oil. So, it would be really good to check if the espresso without that oil was actually better or worse ... :)

[@PhosphorAlchemist]

I agree. It would be best to repeat the tasting of the centrifuged liquid espresso without the espresso oils in your mouth. They were clearly powerful and long-lasting, so they certainly influenced your tasting of the liquid portion. It's a bit like if you ate a piece of fruit after taking a teaspoon of vanilla extract; there's no vanilla in an orange and the concentrated vanilla extract is pretty vile, but darned if that orange in that order of consumption isn't going to have a delightful vanilla character.

[@paveldruzba9824]

@@PhosphorAlchemist Yes, thats also a good point ... though if I remember no one claimed the espresso tasted better without the oils, so ... I think it would be great to check if that is actually the case, but I was only thinking about the taste of concentrated oil vs taste of espresso with diluted oil. I have experience with the taste of the oil too (though not in sucha pure form) as both my cold drips and aeropres are prepared with metal filters so I keep as much of the oils as possible .... and when you try to freeze the cold drip (Not a good idea really :D ) the oils stay on the surface of the ice cubes not frozen .. so you can smell and taste them in a concetrated form. And its really not a pleasant experience, I remember it very well, but still when I compare aeropress with paper filter and mesh metal filter, similar clarity but the mesh filter keeps more of the oils in, I prefere mesh filter every time. The texture, body and mouthfeel all are kind of boosted :) But .. thats just my view ....

[@jorge23483]

Well, with that lab coat James looks like the Bill Nye of the weird coffee science world 😁. I think the results with the espresso and the oils is to be expected because even when they are present in the espresso they are suspended and "blend" on an emulsify state in the liquid in the cup... So by separating the oils and concentrate them well, is the same as tasting any other flavor extract: a not so pleasant experience (trust me, I'd taste synthetically produce vanillina on a lab practice in university, it's yucky and probably toxic). As for the second experiment with centrifugal coffee brewing, I most say looks like an option when someones wants coffee and the lab's coffee machine doesn't work 😂... Sorry, sorry, now back to the uses of a centrifuge, well, it kinda looks an interesting method, it would be interesting to play with the time and revolution speed to see what happens to the brewing on the coffee and even maybe a different coffee grinding (🤔perhaps a finer grind) . I really find it interesting because the infusion looks more delicate and without any residues suspended wich can make less "sandy/dusty" the taste of the coffee. Who knows, maybe this is the beginning of a molecular coffee brewing style. Nice video, please keep with the curiosity for the betterment of the weird coffee science field 👍.

[@GadgetViper]

This centrifuge idea of separating grounds seems like it has potential. You could produce multiple drinks at a time and have good control over variables with spin time and speed. I like it!

[@askroller]

Haha, no more "filter coffee", 5th wave - centrifuge coffee -shops- labs

[@donovanmatthews3574]

Love your videos I'm from South Africa im a beginner batista and love videography just bought a hario set for making pour overs at home 😎😎😎 and your method in your book is my favorite

[@MrWpiter]

Rule number 1 in the lab: do not lick the spoon!

[@glenmorrison8080]

As a biologist who actually works in a lab with centrifuges and junk, I just about never wear a labcoat. It tickles me deeply to see you in that lab coat. :)

[@thorstonk6348]

Would love to see some of that cocktail stuff in action, also it would be pretty cool if you got your hands on a more powerful solvent than water, ethanol maybe and then evaporated it off of the brew to make an instant coffee

[@Story_Teller_Everyone]

Have you reviewed Spinn coffee maker?

[@Epistemologics]

I wonder if you kept running the centrifuge, would you get a "clear" coffee eventually?

[@dwikafebrianto3016]

"Oh, no...."

[@thestarsof2012]

Apparently we are thinking on a similar path because I was contemplating this last week, and low and behold, you have done it. Glad to see the final product worked the way I thought it would.

[@emilang]

Will there be a review on the Spinn coffee machine?

[@idontwanttopickone]

Wow! Those urine samples are dark!

[@mathewsteed6415]

Thank you Dr Hoffman. This was a great video 😀

[@wildanrosyada7787]

Im not gonna skip the ads section, cuz this is science, need support for it.

[@jukeboxhero1649]

This is the Thomas Dolby of coffee science . So there's really only one thing left to do.....rub that oil cap grease on the taint. Oh yes. How else can it's potency be determined? It's the most honest and "unaccustomed" area of the body. A true evaluation of coffee centrifuge cream cap mystery lipid can be known through the taint coffee blood barrier.

[@yuugatenshi]

For the sake of science!! Thank you so much for this, it's brilliant ! On another note, fat and oils may not taste good on their own, but if properly homogenized and kept add an emulsion, they give that my smoothness and richness to eg soups or other beverages like milk. Definitely not surprised by how the coffee oil taste when isolated.

[@5naxalotl]

the low demand for centrifuging filter coffee seems easily achievable in a washing machine. the add-on device that would allow this would be cheaper than many coffee brew machines. i'll also surmise that a low tech centrifuge might simply spin a french press about its long axis. this avoids the difficulty of imbalance, and for the relatively large particles of (even quite fine) coffee flinging them to the outside wall is still going to dramatically speed their drop to the bottom. my own experience with a french press is that simply giving the brew a hard swirl means i push the filter through nearly clean water

[@simonunwin3966]

Hmm drinking coffee from a container that looks like a solid johny is never going to be a good idea "Oh No.........." sorry pissed myself laughing

[@andreealamzhanjia7814]

What a great video!! It takes a certain level of craziness and passion to do this! Its kinda funny when he is contemplating on drinking the coffee oil 😂

[@Grumpist1]

First costume change. This channel is really going places.

[@jameshoffmann]

Haha! The true sign of success...

[@DonYasuda]

YES! A new mini serie: Will it centrifuge? Put on some safety glasses, don 't drink it, but please do for us.

[@johannes4518]

I’ve been looking forward to this the entire day. Finally!

[@TNUni167]

You could also cold press the oils out of some Arabica beans. Would be interesting to know the oils found in Cold Brew.

[@AbiCroCro]

“Have you tried something like this?” [spins around with coffee in my mouth]