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Following a notable upsurge in the incidence of problems with undissolved sugar / salt / grit in beverages around this tiny world on which we live, BubbaCo Labs have arrived at the "Ultimate Solution"; "The Mother Of All Spoons".
We're talking about the Lithotriptic Spoon; a device comprising an array
of ultrasonic transducers arranged in such a manner as to focus the maximum power of its output at a distance almost exactly that of the depth of a coffee mug. First, a pulse is sent out and timed, to determine the distance to the bottom of the mug, then the array self-adjusts to deliver a rapid series of pulses similar to those used to break up renal calculus (kidney stones) in normal lithotripty operations, to a point just above the bottom of the cup (wouldn't want you to end up with a lapful of scalding coffee).
The pulse is targeted just above the bottom inner surface of the cup, to deliver a shock wave to the undissolved sugar. A brief pause to recalibrate then the process repeats.
Within a couple of seconds your coffee is stirred and warmed slightly, all sugar in the mug is dissolved and your friends are amazed at the new gadget you own.
[link]
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Your friends will look on amazed as your beverage drains out through the hole punched in the bottom of your glass. |
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That's why we deliberately test first, to ensure the beam is focussed at a point above the interior surface. |
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Of course, if there's a flaw or crack in the cup then we make no guarantees as to results. |
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This product would initially be ridiculously expensive, until you can ramp up production. In the meantime, let's hope there's enough mugs out there. |
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I was thinking more along the lines of a spoon that would create more choatic flows rather than whirlpools, which leave dead spots .
? Maybe a tuning fork sort of spoon ? . |
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Don't dunk your biscuit while the spoon is activated. |
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Can I politely draw readers' attention to the MaxCo Macx-5
Teaspoon ? With five axially-floating, magnetically-mounted,
independently unified spoon-bowls on an ergonomium
titanic grip, it is the last word in beverage stirring. |
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The best your beverage can get. |
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Yes, well, you might think the Macx-5 stirs your tea properly but you may not have seen really
well-stirred tea - now, you see that Large Hadron Collider over there...? |
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You mean the enormous machine that makes my tea go very,
very cold? |
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It's all fun and games until someone slaps one against your head. |
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It's a sonic spoon? Lovely |
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I always stir my tea first hence and then thence, biodynamic style, on the assumption that chaotic motion would dissolve solids more readily than a mere vortex. I have no evidence to back this up, but we all have our tea rituals. |
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mugs breaking isnt a really new thing. If you are old enough to recall Microwave ovens broke plates and various containers on a regular basis especially when they first came out they just made microwave safe containers. This doesnt just refer to not melting. They will just end up making Lithotriptic Spoon safe mugs.
I understand that the time tested method for making sweet tea is to put the sugar in with the tea leaves in the brewing process. If you cant cure diabetes and you want to share one brew this may be the next best thing assuming it does the same thing. |
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Proper sweet tea is made using simple syrup (sugar dissolved in water by boiling) rather than sugar. |
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//Proper sweet tea is made using simple syrup //
You're not British, are you [Spacefoxwithpretensions]? |
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He's definitely not Australian, either. |
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I only drink one type of tea sweetened... Prince of Wales by Twinings. My favourite at the moment is White Tea, which is a mild jasmine style tea. |
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We have 15 or so teapots, from different parts of the world. My pick is a silver English one from 1768. |
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I'm just coming to the latter half of a second box of Twinings
Assam since before christmas, having just finished a box of
Twinings Lapsang Souchong, and approaching the end of a
box of Twinings Darjeeling. A level teaspoon of honey does it
for me. |
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I can't stand Lapsang Souchong. It tastes like smoked ham to me. I have a sweetener tablet in black tea. Diabetes. |
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// My pick is a silver English one from 1768// |
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<childishly> oooOOOooo! </childishly> |
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Useful if you don't own a sonic screwdriver. |
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"sweet tea" is a southern american specialty as it has been explained to me not to be confused with sweetened tea though I am fairly sure it is chemically the same except as I mentioned. High sugar content without the grit |
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It was left to me by my grandmother. I coveted it as a small child, often offering that i would sell it and buy a sports car. It has been passed down from one generation to the next since our crowd arrived in Australia in 1798. |
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Since the subject of tea brands has surfaced: I recently purchased a box of yorkshire tea, whilst deployed. In bold and highlighted letters, the tea is touted as "The best cup of tea in england". Tell me, Brittanians, is this true? |
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Not only is this idea bloody marvellous but it has an additional use: destruction of salivary calculi. Stick the spoon under your jaw or in your mouth and you can break them up. |
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I think the Yorkshire Tea is certainly up there with the top
cuppas. When it's on a special offer, I like to pick up a pack
of that, too. I decided years ago that life's too short to drink
inferior tea. |
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[MikeD] If you're American, you probably do not make tea
correctly (apologies - that was meant as a helpful
statement rather than a nationalist criticism). The secret
is to use water which is at the very peak of boiliness. Boil
the kettle, pour some water into your teapot, swirl, place
lid on teapot. Re-boil the kettle. As the kettle comes to
the boil for the second time, empty the water out of the
teapot, add tealeaves, and immediately pour in the newly-
boiled water. Even teabags can give drinkable results if
you warm the pot or mug first. |
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Or just drink coffee. Now, the trick to making decent
coffee is... |
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//The secret is to use water which is at the very peak of boiliness// |
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I used to be fanatical about that, but you get the best tea by putting the teabag, sugar and milk in before the water which could have boiled a minute or two ago. I have no idea why I went through an Earl Grey phase. Tastes like floor cleaner. |
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Don't listen to him, [MikeD], he's probably a French imposter. |
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Putting milk in first will cool down the incoming water so that it's not boiling. You end up with tea-coloured hot water. |
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...always wondered why Jean Luc Picard had to consistently specify beverage/type/temperature given that all he ever drank was "tea, Earl Grey, hot"... surely he could have had somebody set it up so all he had to say was "yo... tea me" or something. |
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What if he'd said "Custard, Earl Grey, hot"? |
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I hate tea. However:
In addition to [MB]'s advice, add any milk to the tea and not vice versa, bring the pot to the kettle and not the kettle to the pot, and add one spoon "for the pot". |
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Teabags are vile. the tea tastes like paper and not much else. |
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Regarding salivary calculi, [19thly], it would be very useful. My wife suffers the condition, which she says is very painful. |
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