Magnetically Stirred Coffee

Monday, March 9, 2009 

Tastes like science! Mmmmm. Good science! Next, instrument with a temp controller to monitor and shut off automatically.

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The theory is that too much heat makes coffee bitter, but extraction matters, so the stirring hotplate can extract all the coffee goodness without overheating it.  The results are definitely mild, yet full flavored.  I used a paper filter to seperate the coffee from the grounds.
Posted at 14:00:22 UTC

Category: Fabricationphoto

Science Fair Time Again

Monday, March 9, 2009 

Isabella likes colors. And fire. So she wanted to make colored fire. We tried a lot of different techniques, some we found on the interwebs and some we made up to make colored flames from various chemicals we got from United Nuclear.

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We tried my childhood Bunsen burner with straight ethanol which didn’t work out so well. Contaminating the wick with chemicals was effective, but not in distinguishing between sample chemicals.

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Posted at 00:42:04 UTC

Category: Fabricationphoto