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General Science history

Super cold brew

Cold brew coffee with ice
Cold brew coffee served with ice. Image from pixabay.com

How cold do you drink your cold brew? Poured over ice? As an experimental physicist who works with liquid nitrogen (& helium), I was initially quite intrigued to learn of nitro cold brew coffee. Could it be coffee that somehow uses liquid nitrogen to fast-cool it, what would that do to the taste? You would expect liquid nitrogen (at -196ºC) to rapidly cool the coffee below its freezing point, after all, it is how Heston Blumenthal makes ice cream. To make a drink-able cold-brew with liquid nitrogen would require great skill, especially given the potential health risks. It would be another situation where you may well ask yourself, “what’s the point?”

However, it turned out that the reality was far more mundane, gaseous nitrogen is passed through cold brew coffee to create a drink with a silky mouthfeel. A smooth drink that comes straight from the tap just like stout. Such a drink is going to behave as an ordinary liquid and chilled only to the point that it is kept in the vat. The novelty would presumably come from the mouthfeel introduced by the many tiny bubbles distributed through the drink. Just as with water, if you cooled the nitro-brew below its freezing point it would solidify and form coffee cubes. No real difference to get excited about. But what if there was a very different sort of liquid, a “super liquid”, that didn’t behave like water, coffee or even liquid nitrogen but one that could leak through solid cups?

Superfluid helium is such a liquid. Like water, oil or even liquid nitrogen, when you cool helium (the same gas that is in party balloons)∗, it becomes an ordinary (but very cold) liquid at -269ºC. But unlike those liquids, when you cool it further, below -271ºC, it does something very odd indeed. It becomes a superfluid in which the liquid moves with zero friction or equivalently, zero viscosity (honey is very viscous, water is very much less so).  And it is because of these properties that it can do some astonishing things such as stream through cracks in containers that were thought impermeable (see the video at 0:52m), or even climb the walls of the container it is in (1:13m)!

 

To explain the behaviour of superfluid helium it is necessary to use quantum mechanics. Indeed, Fritz London (1900-1954) is said to have described both superfluidity and superconductivity (which happens in solids) as “quantum mechanisms on a macroscopic scale”. At the heart of the theory of superfluidity is the idea that the helium atoms fall into the lowest energy ground state possible, a Bose-Einstein condensate. To form a Bose-Einstein condensate, the particles (atoms of helium) have to  be bosons rather than fermions. All particles in nature can be categorised as either bosons or fermions. The difference between the two types comes from another quantum property of particles, the spin. Spin is related to the angular momentum of the particles and, this being quantum mechanics, can take only discrete values, either whole number or half integer numbers.

cold brew, doublemacbex
Another photo of cold brew coffee, this time from Bex Walton (flickr) – note the condensation around the rim, much could be said about that. Image CC licensed.

Bosons are particles with integer values for spin, fermions are particles with half integer values. Most of the elementary particles you will have heard of are fermions: electrons, protons, neutrons, they’re all fermions. Some particles however, such as the photon (the particle of light) are bosons. Helium 4 atoms are effectively composite bosons, because of the combination of 2 protons, 2 neutrons and 2 electrons that make up the atom. When you add their individual (half-integer) spins, you will get an integer spin, hence a boson not a fermion. The distinction is important because while bosons can share a lowest energy state (the Bose-Einstein condensate), fermions cannot. Quantum mechanically, no two identical fermions can share an energy level (the Pauli exclusion principle), so you can never get to a state where all the fermions are in the lowest energy state. There are practical, every day consequences of this for us, such as the way metals such as copper conduct electricity and heat, the fact that the electrons in the metal are fermions turns out to be crucial for us to understand how metals ‘work’. In contrast, the fact that the helium atoms are in the lowest energy state in super-fluid helium means that the ‘liquid’ behaves very strangely indeed.

We seem to have come a long way from the idea of a cold coffee. But perhaps next time, if someone offers you a “super cold brew” take a moment to think of the physicists who get to play with some real super cold superfluids†. Hope you enjoy the video.

 

*Technically it is Helium 4 that becomes superfluid at 2.2 K (-271ºC). The rarer isotope, Helium 3, does not become superfluid until much lower temperatures and even then, the superfluidity has some very special properties.

†Although I do get to work with liquid helium (and although it is mostly helium 4), I work at the relatively ‘hot’ temperatures at about -269C. At this temperature the interest is not so much in the liquid helium itself but its use as a coolant for other materials.

 

 

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cafe with good nut knowledge Coffee review General Observations Science history

Thinking of foraging at Damson & Co

Damson and Co, like its wild counterpart, easy to miss
Damson & Co on Brewer St.

At approximately this time of year, it is possible to start foraging for damsons in the UK countryside. These small plums make lovely cakes and muffins and, very importantly, great damson gin. A bit like sloe gin but, in my opinion, better. All this is a digression. When I found out about a cafe called Damson & Co I had to try it, purely for the name which brings back fond memories of country walks and gin shared with friends. However, even armed with its address and location on a map I missed it! Damson & Co is very inconspicuous in the way that it is situated on the street. Just as with its wild counterpart, it is easy to walk past without noticing that it’s there but once you’ve seen it, it is obvious, a location that you mark down in order to return to it again and again.

Inside, lavender decorated the table tops in the small but extremely friendly cafe. We enjoyed an Americano, an iced latte and a lovely chocolate brownie that had been warmed almost to the point of melting. They were also extremely helpful when I asked the dreaded “does it contain nuts?” question, checking the ingredients, informing me of the (obligatory) “it may have had contact with a nut at some point in its manufacture” line, but ultimately helping me to choose what was a great nut-free cake. Complementary water was automatically put onto the table and so we had, for the brief moment before I ate the cake, a range of ‘phases of matter’ on the table. Water in the forms of liquid in the bottle, solid ice and steam rising up from the coffee and a brilliantly gooey, viscous chocolate cake somewhere between liquid and solid. At that point it was quite clear what the physics bit of this cafe-physics review would have to be: phases of matter and phase changes.

interior of Damson & Co
Lavender in a jar with sugar in the window of Damson & Co

As ice melts into water, or evaporates to form steam, it undergoes many changes in its properties: Ice is of course solid; liquid water conducts heat much readily more than steam (more on this another day). Another property that changes is the heat capacity of the ice/water/steam. The heat capacity is the amount of energy that it takes to heat a substance by one degree in temperature. At the temperature that the substance changes, say between a liquid and a solid, there will frequently be a spike in a plot of “heat capacity” vs. temperature. This tells us that, as the solid changes to a liquid (or vice versa) the response of the material to being heated changes. Physicists often measure the heat capacity of substances to see if any phase changes occur. A phase change does not necessarily mean that the substance goes from liquid to solid or to gas. A substance will be said to undergo a phase change if it becomes ferromagnetic (like iron at room temperature) or if it becomes superconducting (like aluminium at approximately -272C). Back in the 1920s it was the investigation of the heat capacity of liquid helium that helped to suggest that there was a new form of matter lurking at extremely low temperatures.

Heike Kamerlingh Onnes (a great physicist and apparently a very nice man) had managed to liquify helium gas in 1908. Helium gas becomes a liquid below -269C. By the 1920s it was clear that something very strange happened to liquid helium if you cooled it even more, to temperatures below -271C. The behaviour of the heat capacity spiked indicating that the helium was undergoing another phase change, but to all appearances it was still a liquid. There was no indication that the helium was solidifying, what could it be? More experiments revealed that below -271C the helium liquid started to behave very strangely indeed. It climbed up the walls of its container ‘by itself’ and it managed to leak through minuscule cracks in the glass containers that it was kept in (for a video click here). Cracks that could not be detected before the ultra-cold helium started to leak through them. It took until 1937/38 before this new state of matter was named and it is still not clear that we understand it.

There is so much more to the phases of matter than meets the eye while watching ice melt in a glass of water on a hot summer’s day.

Damson & Co can be found at 21 Brewer St. London