Now, usually these air designed in a way that you can replicate the experiments at home.

This is not the case this time.

This one, you need some lab grade equipment.

Now.

I'm regretful my friend Bill happens Toa have in his kitchen a lab centrifuge for many good reasons that involved delicious cocktails.

But he has kindly lent the centrifuge to me for today.

So I'm gonna get appropriately attired to do some proper science.

And now, lab coat on.

I'm, of course, perfectly dressed to make some espresso, which is what we're gonna start with.

So here's the thing.

Here's the thing that I'm interested in today we talk a lot about the oils in espresso about how good their about how wonderful they are about how there's one of the best bits of espresso, But I'm curious what the oils on their own are actually like.

So here's what we're gonna do.

I'm gonna make a bunch of espresso.

We're then gonna put that into these little things and put them inside this inter fusion.

This will then separate the oil from the liquid from the solids that are suspended in the espresso as well.

And I will have a little taste of both of those things and see what we see said To do that, I'm gonna need to make some espresso, which is what I'm gonna get on with now, In this job, you now have 100 grams a little bit more actually off espresso.

I'm not too worried about crime or anything like that.

That's just foam. 00:01:59.040 --> 00:02:1.450 That's just gas trapped in coffee that can go away. 00:02:1.780 --> 00:02:2.950 That's not the important bit. 00:02:3.090 --> 00:02:5.480 So we've got lots off good espresso. 00:02:5.870 --> 00:02:8.320 So now we have to put it into the central fusion. 00:02:8.320 --> 00:02:10.250 To do that, we have to weigh it very carefully.

They really have to be the same way, too.

The two kind of buckets that face each other inside the rotor.

If they're out of whack, the whole thing is very dangerous.

It'll be kind of unstable.

So they got away the same two within least 20.1 of the ground.

So now it's time to load the machine.

We're gonna put two in.

You can run up to four, but we're going to do to this time, so these are already to spin.

So this first time, we're gonna run it for about 15 minutes to see what we get around and around we go.

So this get up to about 44 and 1/2 1000 up here and maybe we'll let that run for 15 minutes. 00:03:9.390 --> 00:03:9.900 So we're done. 00:03:9.900 --> 00:03:10.880 It's spinning down.

It's gonna eventually stop.

Then we could take out a tube and see what we can see.

That's who.

Interesting.

Got some solid the bottom here.

It's just a very thin layer here at the top of oil, which is exactly what we wanted.

Oh wow, it's actually semi solidified.

It's acting like a little floating cap of fat on top of the shot.

It's a little go.

This is kind of gross. 00:03:57.040 --> 00:04:1.270 It's like a DUI, almost gelatinous fatty layer. 00:04:2.540 --> 00:04:11.010 So there's really only one thing left to do for science, and that's to eat this.

Drink this, eat this.

It feels like eat as I look at this right now, I can't pretend to be advertised, but hey, coffee, oil, an espresso.

It's the best.

Oh, no, that's very bad.

That might actually make me cry.

That is, that is incredibly bitter.

There are obviously a lot of very oil soluble, bitter compounds, and I now have a kind of greasy, bitter mouth.

Don't say it.

Don't you try the liquid underneath?

Maybe that's better without the oil.

I don't know. 00:04:58.370 --> 00:05:2.550 It's like a paper filter espresso, but not what is wrong with me. 00:05:4.340 --> 00:05:5.940 No, no, it's like, uh, it's fine. 00:05:7.030 --> 00:05:10.650 Much better than, uh oh, the oil.

I still have a lot of business in my mouth, and I feel like there's definitely been sin degradation off the espresso in the last 15 minutes cold, which sort of amps up bitterness as well.

But otherwise it's quite my shot at the liquid.

To drink is fine.

That is not a ringing endorsement for the oil's present in espresso they don't make.

The Cramer will have to discuss Kramer in depth one day.

But oil's don't make Cremer oils cause problems with Kramer.

Actually, they certainly add texture to an espresso, but but they also ah, bringing some interestingly negative flavors that was their dispersed out into the rest of the espresso there, Okay, but on their own?

No, not good, not good.

So we have another experiment to do. 00:05:59.540 --> 00:06:9.540 But I just need to tell you about this video sponsor, which is squarespace when it's time for me to build a website, be it for the world outs of coffee or even just for me, are you square space?

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Thank you so much for Squarespace for sponsoring this video. 00:06:57.330 --> 00:07:3.900 So his experiment to what happens if you clarify our separate grounds from water with a centrifuge. 00:07:4.040 --> 00:07:18.160 Now, this isn't my idea of a German called Your Highness had e mailed me saying he had access to a lab grade centrifuge and he wanted to know what would happen, what ratios to use to test of steep ground, coffee and water together on, then spin to separate.

Because in that last Bruel, the solids got pushed to the bottom.

So what if that's something we can do to sort of make a nice brute?

Here's how it's gonna work.

I've got some coffee.

I'm gonna grind it on.

Then I'm gonna take about two grams at it to each one of the of the tubes inside the buckets.

I'm gonna add about 30 grams of water, seeing it up, give it a quick shake and then get it in the centrifuge.

That should give it long enough, but a very fine grind Thio to steepen infuse, But then very quickly be separated on when it's separated.

It should stop extracting.

So this is espresso grounds.

Same grind said it.

We used to pull shots a minute ago because I think we're gonna have a pretty short brew time. 00:07:59.540 --> 00:08:5.580 If these air going straight in 261.24 Acceptable. 00:08:9.880 --> 00:08:13.950 Okay, it's a little slower to get sorted than I had hoped.

Shouldn't be good.

Let's I just want five minutes.

Five minutes, Actually, maybe let's just get up to speed and then slowed down again and see if it's even separated with that point.

Oh, yeah.

I mean, that is very, very separated with all a little of our friendly coffee.

Oil on top?

No, what I was hoping for.

Not too much coffee.

Oil, which is nice.

Smells good, Ches. 00:09:0.840 --> 00:09:2.350 I mean, this is crystal clear. 00:09:4.920 --> 00:09:5.410 That's pretty good. 00:09:5.940 --> 00:09:6.580 That's pretty good. 00:09:7.220 --> 00:09:16.030 I mean, it's a little weak, Um, a little under extracted, ironically, but that is a very clear liquid.

All right, actually, this again with, I think, a longer brew time or a bit more agitation.

And then I think we're onto something.

We're gonna run this again very quickly.

I felt that that previous version was a little under extracted.

So when I add my hot water, make sure that their buckets were exactly the same.

But then give the tubes a little shake and then get them strength, centrifuge and spinning, spinning, spinning to do that incredible job of separating the grounds and the liquid.

Let's go. 00:09:58.820 --> 00:10:0.600 Have they separated? 00:10:2.590 --> 00:10:2.900 They? 00:10:2.910 --> 00:10:5.550 00 a few little bits of something floating in there. 00:10:9.240 --> 00:10:9.850 It's good.

It smells good.

That agitation is definitely helped.

Increase our extraction right up to the limit.

Actually, that tastes very well extracted.

The 1st 1?

Not as much.

This, Yes, but it's good.

It's clean, like blindfolded.

I would have no idea.

This haven't been through a paper filter.

Now that's interesting.

Just to have a quick look at the TVs in the extraction approximately were pretty.

How extraction on that.

It's showing something like 23 a half 24% extraction, which is high.

Typically, it's really, really hard to do in fusion.

Bring with very finely ground coffee because they don't separate very easily.

The one I guess counter to this is kind of a brick brewing, which does that, but they don't really separate the same way, and you end up with a very differently textured beverage. 00:10:58.600 --> 00:11:3.850 This didn't taste as intense and strong as it is because it was so clean. 00:11:4.550 --> 00:11:5.850 That's that's interesting. 00:11:6.290 --> 00:11:8.450 Let's summarize what we've learned from today. 00:11:9.240 --> 00:11:14.330 We talk up oils and expressive a lot, but on their own, oils and espresso are very bad, very bad.

And we should think about that and maybe not lavish them with praises if they're the most important aspect of the beverage.

That was interesting for sure.

As for the idea of using a centrifuge as a way to separate grounds and water as a kind of filtration method.

Definitely interesting because you can easily separate very, very, very finely ground coffee from water in a way that's usually hard to do.

Paper filters don't work.

They clog.

It's hard to get them through things like espresso machine baskets.

You need huge amounts of pressure.

Here we go a different way, and the result was very, very, very clean.

It was very interesting.

It tasted good.

Undoubtedly, it tasted good, but that's not really a practical thing, is it?

I mean, it's fussy.

It's hard to make sure that you bucket to balanced. 00:11:59.790 --> 00:12:2.650 It's not easy, but it was interesting. 00:12:3.700 --> 00:12:6.250 I hope you found interesting to now let me know. 00:12:6.250 --> 00:12:12.620 Down in the comments below if there's any more stuff you want me to put through a centrifuge, I've got this for a little bit longer, so be quick.

I might do it if there's a really great idea.

Have you tried to be like this?

Did this confound your expectations a little bit?

Let me know in the comments below, as always, Thank you so much for watching.

And I hope you have a great day.