The Complex Chemistry of a Cup of Coffee
I'm a sucker for some colloid chemistry. And there's plenty of colloids in coffee!
This video touches on types and examples of colloids, the Tyndall effect and why it happens, why surfactants are important and how they contribute to micelle formation - and how all of these things are happening in your cuppa.
00:00 - Intro
01:14 - What's a colloid?
02:32 - The 8 types of colloid
06:02 - The Tyndall effect
07:25 - Experiment time!
08:05 - Immiscible liquids, surfactants, and micelles (oh my!)
12:39 - Experiment Time 2: Electric Boogaloo
14:22 - Casein as an emulsifier
14:54 - Solutions vs colloids
15:32 - Foams (and coffee pedantry)
16:40 - Coffee oils and grounds
17:58 - Steam as a liquid aerosol
Hope you enjoy :)