due to the lower critical temp of n2 , i think higher pressures are required to dissolve the same amount of n2 as compared to co2 but can you imagine your day starting out with coffee spraying all over similar to a shaken fizzy soft drink That would totally ruin my day N2 for the win
@ScienceC5 жыл бұрын
Yes you do need higher pressures for N2, but what’s great is even if you shake it a bunch it won’t spray out.
@bhu13345 жыл бұрын
@@ScienceC true
@FlockeDerBoss2 жыл бұрын
Bro I'm so impressed by your video. How old are you? You look young and you smash it like a rock star! Very nicely done. Good talker! Keep it up!
@cpsedmonds5 жыл бұрын
Great video as ever! Just an unrelated observation too: As I've been watching your uploads upon release for the past two years (since the Tom Scott feature) I never noticed how deep your voice is now compared to back then. Perhaps a video on the subject? ;)
@averybaquerapurcell36572 жыл бұрын
on a road trip and just had a nitro cold brew coffee and got curious thanks so much for the education!
@lazmotron Жыл бұрын
Great video, I learned a lot.
@turbopappi8 ай бұрын
awesome video my dude keep it up
@Matowix7 ай бұрын
Interesting thanks. Do u have a nitrogen bottle what size. Cheers
@Cadwaladr5 жыл бұрын
The coffee shop near my house has nitro coffee on tap, but I have yet to try it. I do like nitro beer though.
@ScienceC5 жыл бұрын
Yeah I would definitely give it a try!
@laikun813 жыл бұрын
Great explanation, Thanks
@burningheart29094 жыл бұрын
Thanks for droppin the science, breh! Cheers! ☕
@jxyeo59682 жыл бұрын
Hi there! There is actually another type of gas used for nitro brew, which is using the nitrous oxide (N2O). However, it is very uncommon in the market but I found out that La Colombe's draft latte (nitro infused) is using that. Looking forward to see your experiment / review using N2O!
@Matowix7 ай бұрын
N20 is not as good in it.
@heavenly2k Жыл бұрын
This channel kinda slaps???????
@martinhind18503 ай бұрын
NO2 would work well, you’d be guaranteed to enjoy it, I always suspected this was why they used it for whipped cream,
@amberjames68802 жыл бұрын
ok you answered a couple questions i did not know i had, but the one question I had you didn't answer; how do you get the nitrogen in it? Is it something you can buy? is it a like a helium tank? can i get it at home?
@ScienceC2 жыл бұрын
Yes they do sell it on kegs you can keep at home
@marcxdestroyer4 жыл бұрын
Awesome bro. I love cold brew and nitro. I know how it works. Thank you!
@niconico49625 жыл бұрын
We don't even have this kind drink where I live but now I want to taste it for scientific reasons
@ScienceC5 жыл бұрын
You can order it online if you want to give it a try!
@teddybearcat2137 Жыл бұрын
❤😂🎉 great job explaining it
@matthewjamestaylor5 жыл бұрын
No recipes?! I thought this was a cooking channel. Great video as usual. Cheers.
@danielcorich79422 жыл бұрын
thanks
@David_Phantom5 жыл бұрын
Good video as always! How jittery were you after filming?
@ScienceC5 жыл бұрын
I could not stand still
@Maxawa08515 жыл бұрын
Im here from Tom scott
@akshaypatel15465 жыл бұрын
Good scientific explanation
@andromorph19353 жыл бұрын
Nice job kid! I bet your parents are so proud of you
@victornpb5 жыл бұрын
Your hands are like the hands on phone ads
@ScienceC5 жыл бұрын
Thanks?
@ryklatortuga41465 жыл бұрын
Mad Scientist Mullet Order at the front Entropy at the back
@Imaarongarner5 жыл бұрын
So Blake can start posting nitrogen infused dunkin on his story instead?
@pmizzlar5 жыл бұрын
Can you do it with tea?
@therealeverlade2 жыл бұрын
@3:21 - Tell me he doesn’t remind you of Skyler Gisondo
@roosterboy73572 жыл бұрын
I’m just here to figure out why mine keeps blowing up on me when I open it out the fridge
@froginthewaves84502 жыл бұрын
Neat
@AlejandroFerrariMc5 жыл бұрын
I wonder how much sugar does that coffee have. Bet it makes you go like the duracell bunny!
@aajjeee5 жыл бұрын
Hey so there is much LESS caffeine in cold brew because caffeine is not very soluble in cold water but significantly more in hot or boiling water. percolated coffee has contact with the groupds for long enough to extract it more efficiently than the cold water could (at saturation)