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𝓓𝔂𝓵𝓪𝓷

@chenncho_

a year ago
Photo by 𝓓𝔂𝓵𝓪𝓷 on April 20, 2025.
Photo by 𝓓𝔂𝓵𝓪𝓷 on April 20, 2025.
Photo by 𝓓𝔂𝓵𝓪𝓷 on April 20, 2025.
Photo by 𝓓𝔂𝓵𝓪𝓷 on April 20, 2025.
Photo by 𝓓𝔂𝓵𝓪𝓷 on April 20, 2025.
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Posted On: April 21st 2025, 01:29 am
Disfrutando y preparando lo que viene…✨

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☕ INSIDE THE MACHINE: HOW A MOKA POT WORKS Ever wondered how a Moka pot brews rich coffee without an electric pump? ☕⚙️ 🔥 How it works: 1️⃣ Heat: Water in the bottom chamber gets heated. 2️⃣ Pressure: The heated air and water vapour increase the pressure inside the chamber. 3️⃣ Upward flow: Pressure pushes hot water through the funnel containing ground coffee. 4️⃣ Extraction: The water extracts soluble compounds from the coffee grounds. 5️⃣ Collection: The brewed coffee rises through the central tube and collects in the upper chamber. 🧪 Science behind it: Heat transfer • Vapour pressure • Fluid mechanics • Coffee extraction ⚠️ Safety note: Never open a hot Moka pot or use it without water. Follow the manufacturer's instructions. Engineering hidden in your everyday coffee ritual! ☕🔬 #AtomLab #InsideTheMachine #MokaPot #Engineering #Physics HowItWorks FluidMechanics CoffeeScience ScienceExplained
That's right party people: Sketchy is heading to Neeeeew Yooooork Citaaaaaaaay. We'll be hanging out, chatting ah*t and making drinks at @sipandguzzlenyc with @kevin_kos November 10th - More details to come soon!
یعنی رفتن تو اتاق با هم آش بخورن؟ 🥲 . . . . . . . . #کلیپ_جدید #رقص_کوردی #طنز
10 month update making doubanjiang from scratch Last winter I started the process of fermenting fava beans to make doubanjiang at home (lots more about doubanjiang on my Substack newsletter, Ugly Pantry). It’s finally peak pepper season, so I am back to finish the process I started. It doesn’t necessarily take a whole year to make this, since the fava beans can be fermented alone for just a month or two. The extra fermentation time allowed the beans to develop more savory characteristics and some meaty brown flavors. In my research visiting producers in Pixian County (what Champagne is to sparkling wine, but for doubanjiang), I learned that fresh and dried chilis can be used together to control the moisture content and consistency of the final product. Climate and terroir play a huge role in the fermentation process, so I was curious to learn what New York might produce. I’m planning to let this ferment for another three months before cooking with it.
Behind the scenes of creating the Sharna red with @kennedy_vandyke 🫶🫶
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