Coffee physics

(Princeton University, Engineering School) For anyone who has marveled at the richly colored layers in a cafe latte, you're not alone. Princeton researchers, likewise intrigued, have now revealed how this tiered structure develops when espresso is poured into hot milk. Honing techniques for yielding sought-after layers by flowing liquids into each other could reduce costs and complexity in a range of applications.

Source: EurekAlert! - Biology - December 13, 2017 Category: Biology Source Type: news