Skinny Mixes, LLC’s Post

Dear fellow science enthusiasts, Let's dive into this amazing innovation: the Vacuum Siphon Coffee Maker! ☕✨ Firstly, water is boiled in the lower pot by heating it with a burner. The vapor rises and elegantly condenses in the top pot. 🌬️ Then, the magic happens as coffee is mixed with the condensed water. The burner takes a bow, and the lower pot begins to cool down, creating a vacuum in the glass. 😮✨ Due to the pressure difference between the lower and top pots, the mixture gracefully moves down, and voilà, filtered coffee perfection is ready to be enjoyed! ☕🎉 Excited to share this brewing spectacle on LinkedIn! 🚀 #CoffeeInnovation #ScienceMagic

VARO's excellence comes from the simplest of sources - a genuine interest in coffee. Our team consists of scientists and scholars working together to formulate unique blends, pioneer efficient coffee technology, and create coffee that elevates your life. How? Let's go over some ways we use technology to maintain unparalleled quality and flavour: 1. The Grind We use bespoke roller machinery to precision grind the coffee for our capsules. We are able to consistently achieve a unified and unique spherical granulometry with a narrow distribution in particle size. This allows us to achieve a consistent flow rate and extraction within our capsules that achieves a total dissolved solids (TDS) reading of nearly 3 times (6.0) that of our closest competitor (2.3)! 2. The Pod Our capsules are made with 100% recycled aluminium, protecting the internal ground coffee from moisture and oxygen. While many brands choose to work with compostable pods, we have intentionally chosen to not offer this. We have found that these pods do not typically break down as described, and also fall short in preserving the internal coffee. The oxygen levels of 14 to 20% within these compostable pods compare to a guaranteed level of 0.3%, from which we can achieve 3 years of shelf life. 3. The Seal Poorly sealed pods allow the internal coffee to deteriorate through oxidation. We use a wide steal stamp on each capsule, to ensure that freshly roasted and ground coffee is protected from oxidation. Our capsules are flushed with Nitrogen, an inert gas that prolongs the freshness of the pod. The seal of our capsule will always be domed with pressure, which helps us achieve a consistently high-quality extraction and flow rate. To learn more about VARO- our products and practices- visit us on https://varocoffee.co/

Hey, spice lovers!🌶️ Do you know what's the hottest pepper on Earth? This will also be a great business lesson. It took 10 years and over 10 generations for the hybrid chilli to match the desired intense spice. It's much like building a sustainable business. Introducing Pepper X!  In 2023, Guinness listed it as the hottest pepper, reaching 2.69 million SHU, all thanks to Ed Currie's breeding efforts. Fun fact: measuring heat relies on the Scoville scale, which involves diluting dried pepper in water until professional taste testers can't detect the spiciness anymore. The Scoville Heat Units (SHU) represent how many times they had to dilute the pepper. Just imagine 2.69 million dilutions for Papper X! With it, Currie broke his previous heat record – the Carolina Reaper (1.64 million SHU), which had held the title of the world's spiciest chilli pepper since 2017. And the nugget of business wisdom I see in this spicy tale? There's always room for growth. Keep pushing your boundaries, even if you've already set a world record. Leave no chance for competitors. I bet taking a bite of that could be an instant energy boost for the entire day. 😄 I'd like to try Ed Currie's sauce made with the hottest pepper. Would you dare to join me? #medevelopstudio #business #professional #competitors #pepper #energy

Syphon Coffee ☕️ The syphon was invented by Loeff of Berlin in 1830 . As the water is heated, it begins to generate steam which forces the near-boiling (but never fully boiling) water up the central internal siphon. This production of steam keeps the coffee . Unlike other brewing methods, syphon coffee making is highly immersive, appealing. Unlike coffee brewing with standard machines, the experience of brewing coffee with balancing syphons is both entertaining and sensuous, engaging your sight, sounds, scent, touch, and taste. #coffeelover

From lasers to sound waves: How ultrasonic tech is brewing your cold coffee in just 60 seconds. Can this be the new face of coffee brewing at home. 

“Not just a cup of coffee”: a new #Orterre episode is out 📣 We can all agree on the power that #smell and #flavour have to take us to different places and times. Our brain is made out of repetitions and #memories: that is the reason why we should not only focus on the composition of a cup of coffee, but also the story of the grains, your personal connection to that coffee and what it is offering. So it is not really just a cup of coffee ☕. We met Víctor Conversa Martínez -a brilliant biotechnologist in food creation- in a kitchen lab in #Budapest, and we learned about product development and what it means to create something from scratch. Product development is not only about #food #functionality: creating a #plant-based burger is more complicated than finding an equilibrium with the ingredients and adding some flavours. The final product has to be recognized by the end consumer as such alternative burger. This is where Thimus enters the game and where the real challenge appears: in the past, we thought that we could just compute #brain #data and cross-correlate it with #culture, but when we took the veil off, we started realizing that everything is connected. So, how is it going to be in the future? Victor and Mario Ubiali are both sure that all type of #proteins will co-exist for a more sustainable world and a better environment; we will find more alternatives in restaurants and supermarkets, and end-consumers will be able to choose from different options. Watch the episode here 👉🏽 https://lnkd.in/d7R3m5iq At Thimus, we are focusing our work on cultures and traditions, something that is key for Jose Guerrero job in his kitchen lab, but that’s for the next episode of #Orterre to tell, so stay tuned! Maria Valgimigli Chiara Gadaldi Chiara Vertua Dhyana Menon Carol Bersanini Martina Sansone Federica Buongiorno Ariana Swayne Cristina Tosi David Yee Stefania Pompele Sergio Daniel Ramírez de la Vega Alice Consolati Alessandra Giordano Consulting Pierre Ponchione

Cosmo Barrier Films are like winter coats for your beloved coffee. The film shields coffee's rich flavour and aromatic essence from the harsh environmental elements. These specialized packing films lock in the warmth and freshness, ensuring every winter sip delights with its flavour and refreshing aroma. #CosmoBarrierFilms #PackagingSolutions #Innovation #packaging #lamination #labelling #flexiblepackaging #packagingindustry #bopp #Barrierfilms #Cosmofilms

🤦♀️When your Hario V60 gets clogged, don't panic! 👇 With a little bit of patience and technique, you can still enjoy a perfect cup of coffee Here's how to navigate the clogging challenge in your V60.☕️✨ #Gevi #HarioV60 #CoffeeBrewingTips #coffeelove #coffeetime

Understanding New Make Spirit: The Foundation of #ScotchWhisky 🥃 Ever wondered about the clear, unaged spirit that eventually transforms into the rich, flavorful Scotch whisky we know and love? Let's dive into what new make spirit is all about. What is New Make Spirit? New make spirit, also known as "white dog" or "clearic," is the clear, highly alcoholic liquid produced directly from the still. This raw spirit hasn't yet absorbed the complex flavors and colors that develop during the aging process in oak casks. Key Characteristics of New Make Spirit: Appearance: Crystal clear, as it hasn't been aged in oak casks. Aroma and Flavor: Often described as fruity, malty, and sometimes harsh or fiery. The specific profile can vary based on the distillation process and ingredients used. Alcohol Content: Typically very high, often around 60-70% ABV (alcohol by volume) before dilution. The Transformation Process The journey from new make spirit to mature #Scotch #whisky is a fascinating one. During maturation, the spirit undergoes a complex interplay of chemical reactions with the wood of the cask. This process is crucial for developing the rich, nuanced flavors and the amber color characteristic of mature Scotch whisky. Why is This Important? Understanding new make spirit provides insight into the meticulous craftsmanship involved in whisky production. Each step, from malting and mashing to distillation and maturation, plays a vital role in creating the final product. Appreciating these early stages enhances our overall appreciation of the rich heritage and expertise behind every bottle of Scotch whisky. Next time you enjoy a glass of Scotch, take a moment to think about its humble beginnings as a new make spirit. Cheers to the incredible journey of whisky-making! #Craftsmanship #CaskCapital #WhiskyLovers #alternativeassets #Tokenization #RWA

Get ready for the ultimate #SparklingWaterShowdown! Our team took on the challenge of guessing 5 different sparkling water brands in a blind tasting—and the results were surprising! Not a single staff member could identify which brand was which! But here’s the exciting part: Crystella came out on top of our competitors! When it comes to the perfect sparkling water, it's all about the bubbles and the chill. The showdown revealed a few key things: 🔹 People can’t tell brands apart just by taste. 🔹 The most bubbles = the highest ratings. 🔹 Crystella lets you customise your fizz, so you always get the perfect amount of sparkle and a crisp, refreshing taste. Quit guessing games with bottled water and make the switch to the ultimate sparkling water experience with a Crystella on-tap water system. Cheers! #crystellawater #SparklingWater #Waterdispenser #TasteTest #FizzControl #WaterYouCanTrust