In this short video, a drop of ink is deposited onto the wall of a glass container, with water moving around in a whirlpool (i.e., an environment without turbulence). The ink remains on the wall until someone uses a paddle to create enough turbulence to wash the ink away.
Because of the NSBC effect, all immersion brew methods require some kind of agitation. Without agitation, immersion brews simply take too long to prepare, and they generally underextract. Without turbulent flow caused by agitating the slurry, the water molecules responsible for extraction of coffee flavours are unable to overcome the no-slip boundary condition, and flavour molecules are able to escape into water only via diffusion.
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3 ноя 2020
