On Earth, a double shot mocha latte with soymilk, low-fat whip and a caramel drizzle is just about as complicated as a cup of coffee gets. Aboard the International Space Station, however, even just a simple cup of black coffee presents obstacles for crew members.
Understanding how fluids behave in microgravity is crucial to bringing the joys of the coffee bean to the orbiting laboratory. Astronaut Don Pettit crafted a DIY space cup using a folded piece of overhead transparency film. Surface tension keeps the scalding liquid inside the cup, and the shape wicks the liquid up the sides of the device into the drinker’s mouth.
The Capillary Beverage investigation explored the process of drinking from specially designed containers that use fluid dynamics to mimic the effect of gravity. While fun, this study could provide information useful to engineers who design fuel tanks for commercial satellites!
The capillary beverage cup allows astronauts to drink much like they would on Earth. Rather than drinking from a shiny bag and straw, the cup allows the crew member to enjoy the aroma of the beverage they’re consuming.
On Earth, liquid is held in the cup by gravity. In microgravity, surface tension keeps the liquid stable in the container.
The ISSpresso machine brought the comforts of freshly-brewed coffees and teas to the space station. European astronaut Samantha Cristoforetti enjoyed the first cup of espresso brewed using the ISSpresso machine during Expedition 43.
Astronaut Kjell Lindgren celebrated National Coffee Day during Expedition 45 by brewing the first cup of hand brewed coffee in space.
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