this strong italian coffee is created using boiling water under pressure
Espresso


Espresso (, ) is coffee of Italian origin, brewed by forcing a small amount of nearly boiling water under pressure ("expressing") through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has "crema" on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other
3412562
Moka pot


The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemenite city of Mocha, it was invented by an Italian engineer named Alfonso Bialetti in 1933. Bialetti Industries continues to produce the same model under the name "Moka Express". Spreading from Italy, the moka pot is today most commonly used in Europe and in Latin America. It has become an iconic design, displayed in modern industrial art and design museums such as the
15461708
Coffee preparation


other forms of brewed coffee. The "moka pot", also known as the "Italian coffeepot" or the "caffettiera," is a three-chamber design which boils water in the lower section. The generated steam pressure, about one bar (100 kPa, 14.5 psi), forces the boiling water up through coffee grounds held in the middle section, separated by a filter mesh from the top section. The resultant coffee (almost espresso strength, but without the crema) is collected in the top section.
21622837
Coffee


oils and essences. The liquid drips through the coffee and the filter into a carafe or pot, and the spent grounds are retained in the filter. In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches a certain temperature. Coffee may be brewed by steeping
19730438
Coffee


, while coffee percolator or French press are the coarsest grinds. The most common grinds are between these two extremes: a medium grind is used in most home coffee-brewing machines. Coffee may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more
19730436
Coffee percolator


poured into the water chamber of the pot and the desired amount of a fairly coarse-ground coffee is placed in the top chamber. It is important that the water level be below the bottom of the coffee chamber. The heat source under the percolator (such as a range or stove) heats the water in the bottom chamber. Water at the very bottom of the chamber gets hot first and starts to boil. The boiling creating bubbles that are directed towards the vertical tube, pushing water up and out the top of
7635683
Italian cuisine


of liquid. Home coffee makers are simpler but work under the same principle. "La Napoletana" is a four-part stove-top unit with grounds loosely placed inside a filter; the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. The "Moka per il caffè" is a three-part stove-top unit that is placed on the stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into
18268385
Coffee percolator


infused. Once the heat source has been removed from the pressure chamber, the atmosphere within cools, lowering the pressure and drawing the coffee through a filter and back into the pressure chamber. Distinctions from percolator brewing include the fact that the water is not boiled in order to reach the grounds, that the majority of the extraction takes place during the infusion phase, and that the water is not recycled through the grounds. Filter drip brewing (invented 1908, Melitta Bentz) uses a bed of coffee grounds placed in a holder
7635697
Coffee preparation


in almost universal use in the United States prior to the 1970s, and is still popular in some households today, differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. Some coffee aficionados hold the coffee produced in low esteem because of this multiple-pass process. Others prefer gravity percolation and claim it
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Moka pot


is created in the boiler. A gasket ensures a tightly closed unit and allows for pressure to safely build up in the lower section, where a safety valve provides a necessary release in case this pressure should get too high (with clean filters, that should not happen). The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber (C), where the coffee is collected. Although the "boiler" on a moka pot contains
15461718
Mr. Coffee


under the warming plate invented by Marotta, Abel, and Schulze. Instead, a small flash boiling chamber flash heats the water to deliver the water to the beans within a temperature range of 195–200 °F. Heating the water this way allows 10 cups to be brewed in generally less than eight minutes, depending on the barometric pressure. Once brewed the coffee stays warm in a thermal carafe without requiring a heating plate which could potentially burn the coffee. This coffee maker, engineered and designed by TEAMS Design USA and the Jarden
9714244
Vacuum coffee maker


water reaches and exceeds the boiling point (so the vapor pressure equals and then exceeds atmospheric pressure), the (water vapor) pressure in the lower vessel exceeds the (atmospheric) pressure in the top vessel and water is pushed up the siphon tube into the upper vessel. During brewing, a small amount of water and sufficient water vapor remain in the lower vessel and are kept hot enough so the pressure will support the column of water in the siphon. When enough time has elapsed that the coffee has finished brewing,
3234606
Coffee in Italy


in case of an excess of grounds. Some hints prescribe that some small vertical holes are left in the powder by using a fork. A small flame has to be used to provide an appropriate moderate water pressure; a high pressure makes the water run too quickly, resulting in coffee with little flavour. The flame under the caffettiera has to be turned off ten seconds after the first characteristic noise is heard, and eventually lit again in case the cup was not filled. A related but separate translation of the Italian "caffetteria
8152749
Siphon


pressure is removed from the bottom end, the liquid flow will reverse, illustrating that it is pressure driving the siphon. An everyday illustration of this is the siphon coffee brewer, which works as follows (designs vary; this is a standard design, omitting coffee grounds): In practice, the top vessel is filled with coffee grounds, and the heat is removed from the bottom vessel when the coffee has finished brewing. What vapor pressure means concretely is that the boiling water converts high-density water (a liquid)
9201169
Coffee extraction


, elements will be extracted, adversely affecting the taste. Note that this desired temperature range is slightly below the boiling point of water (100 °C or 212 °F at standard pressure), so coffee is best made with water that has been allowed to come off the boil slightly. Another consideration is the difference between the temperature of the water and the temperature of the coffee slurry: for example, certain brewing methods (e.g., manual pourover) can result in losing a significant amount of heat to the atmosphere during
20600660
List of coffee drinks


hot cocktails and broths. Espresso is brewed by using an espresso machine to force a small amount of nearly boiling water and steam – about – under pressure through finely ground and compacted coffee. The espresso machine was patented in 1901 from an earlier 1884 machine, and developed in Italy; with the invention of the Gaggia machine, espresso spread in popularity to the UK in the 1950s where it was more often drunk with milk as cappuccino due to the influence of the British milk bars, then America in the 1980s where again it
14407106
Superheated water


Superheated water is liquid water under pressure at temperatures between the usual boiling point, and the critical temperature, . It is also known as "subcritical water" or "pressurized hot water." Superheated water is stable because of overpressure that raises the boiling point, or by heating it in a sealed vessel with a headspace, where the liquid water is in equilibrium with vapour at the saturated vapor pressure. This is distinct from the use of the term superheating to refer to water at atmospheric pressure above its normal boiling point,
17637098
Pressurized heavy-water reactor


A pressurized heavy-water reactor (PHWR) is a nuclear reactor, commonly using natural uranium as its fuel, that uses heavy water (deuterium oxide DO) as its coolant and neutron moderator. The heavy water coolant is kept under pressure, allowing it to be heated to higher temperatures without boiling, much as in a pressurized water reactor. While heavy water is significantly more expensive than ordinary light water, it creates greatly enhanced neutron economy, allowing the reactor to operate without fuel-enrichment facilities (offsetting the additional expense
13809780
List of coffee drinks


pot, a stovetop coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee at a lower pressure than an espresso maker. The moka pot is an Italian invention, first produced by Bialetti in the early 1930s. The flavor of moka pot coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher-than-atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C, causing a more efficient
14407104
High-altitude cooking


elevation, water's boiling point is lowered by approximately 0.5 °C. At in elevation, water boils at just . Boiling as a cooking method must be adjusted or alternatives applied. Vegetables and some starches will simply take longer to cook, while rice and legumes (beans) usually require a pressure cooker. Pasta will also require a pressure cooker. A pressure cooker is often used to compensate for the low atmospheric pressure at very high elevations. Under these circumstances, water boils at temperatures significantly below 100 °C and,
2450616
Coffee preparation


coffee, optionally sugar, and water are placed in a narrow-topped pot, called an "cezve" (Turkish), "kanaka" (Egyptian), "briki" (Greek), "džezva" (Štokavian) or "turka" (Russian) and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. Turkish coffee is sometimes flavored with cardamom, particularly in Arab countries. The resulting strong coffee, with foam on the
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Espresso machine


An espresso machine brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. The first machine for making espresso was built and patented in 1884 by Angelo Moriondo of Turin, Italy. An improved design was patented on April 28, 1903, by Luigi Bezzera. The founder of the La Pavoni company bought the patent and from 1905 produced espresso machines commercially on a small scale in Milan. Multiple machine designs have been created
15121695
Mushroom tea


involved in creating mushroom tea is variable, but typically involve repeatedly soaking the mushrooms in less-than boiling water and straining the fungal matter afterwards. By extracting the components of the fungal matter into the boiling water, residual psilocybin can be accumulated and stored for later use. Many variations exist in creating mushroom tea, including simple straining, using teabags, using coffee makers, adding vitamin C, and slightly acidifying the water (ex: with lemon juice). The resulting tea can be mixed with certain other drinks in order
11603368
Zip Industries


coffee and cooking. Larger capacity boiling water heaters were also manufactured for use in dairies. By 1970, Zip also installed the world's first "boiling water tap" – a boiling water tap (faucet) installed beside standard hot and cold taps. It provided steaming boiling water from an under-sink pressurised cylinder containing water heated to above boiling point. To conform to the safety maintenance requirements of Australian Standards, these models were superseded subsequently by unpressurised systems emitting minimal steam. By 1975, Zip complemented its early over-
10114626
Koffiefontein


Koffiefontein is a small farming town in the Free State province of South Africa. The name means "coffee fountain" in Afrikaans. In the 1800s, Koffiefontein was a stopover spot for transport riders traveling between the coast and the diamond fields and gold mines to the north. "Coffee fountain" is a reference to the strong coffee brew transport riders made during their stopover. "Coffee fountain" involved transport riders grinding their own coffee beans (often with a spoon) and using the water of a natural spring to boil for
2853010
Pressure cooking


pressure of 1 bar or approximately above the existing atmospheric pressure, water in a pressure cooker will reach a temperature of . The boiling temperature of water (and water-based liquids) is determined by the ambient atmospheric pressure. Pressure cookers always require liquid in order to cook food under pressure. Inside a pressure cooker, once the water (liquid) is boiling and the steam is trapped, the pressure from the steam increases and pushes on the liquid, which increases its boiling temperature. The heat applied to the liquid by
8183283
Oliang


, and various grains and seeds like cardamom, corn, soybeans, rice, and sesame seeds. Traditionally, oliang is brewed with a tungdtom () (Thai coffee filter), a tea/coffee sock with a metal ring and handle to which a cotton cloth bag is attached, It is also used for making Thai tea. To make Thai coffee, put the oliang into the coffee sock and pour boiling water through it into a carafe. Let the bag steep for approximately 10 minutes until strong. Oliang is sometimes
17990539
Caffè crema


" mixes French and Italian. "Caffè crema", and the English calque "cream coffee", was the original term for modern espresso, produced by hot water under pressure, coined in 1948 by Gaggia to describe the light brown foam ("crema") on espresso. The term has fallen out of use in favor of "espresso". As a colorful synonym for "espresso", the term and variants find occasional use in coffee branding, as in "Jacobs Caffè Crema" and "Kenco Café Crema
12717004
Desalination


Maldives. Originally stemming from ocean thermal energy conversion research, low-temperature thermal desalination (LTTD) takes advantage of water boiling at low pressure, even at ambient temperature. The system uses pumps to create a low-pressure, low-temperature environment in which water boils at a temperature gradient of between two volumes of water. Cool ocean water is supplied from depths of up to . This water is pumped through coils to condense the water vapor. The resulting condensate is purified water. LTTD may take advantage of the temperature
21415337
Pressure cooking


cooker, saute/browning, slow cooker, rice cooker, yogurt maker, steamer, sous vide and stockpot warmer that can also be used to keep cooked food warm. In an ordinary, non-pressurized cooking vessel, the boiling point of water is at standard pressure; the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the boiling point of water increases as the pressure rises, resulting in superheated water. At a
8183282
Vacuum coffee maker


the bottom chamber through a third middle chamber containing the coffee grounds to the top chamber which has an air gap to prevent the brewed coffee from returning downwards. The prepared coffee is then poured off from the top. Note that siphons work by "pushing" (the water is under pressure – see hydrostatic pressure, not under tension), and it is the changing vapor pressure in the lower vessel, combined with the constant atmospheric pressure in the upper vessel that drive the siphon. When the water cools the pressure in the
3234608
Canning


"Clostridium botulinum" (which causes botulism) can be eliminated only at temperatures above the boiling point of water. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116–130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water
19980077
Coffee preparation


which is just below boiling, while the bitter acids are released when the water has reached boiling point. The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of Indonesia. This method, known as "mud coffee" in the Middle East owing to an extremely fine grind that results in a mud-like sludge at the bottom of
21622817
Espresso machine


a mix of boiling water and steam at above , rather than of espresso machines, similar to early steam brewing machines. The bottom chamber contains the water. The middle chamber is a filter-basket holding the ground coffee and sits within the bottom chamber. The top chamber, with a metal filter, screws onto the bottom chamber. When the pot is heated on a stove, the pressure from the steam in the bottom chamber forces the water through a tube into the filter-basket, through the ground coffee, the
15121712
Turkish coffee


prepared in pubs and kiosks, and in homes. The Czech and Slovak form of Turkish coffee is different from Turkish coffee in Turkey, the Arab world or Balkan countries, since a "cezve" is not used; instead the desired amount of ground coffee is poured into boiling or almost boiling water. In recent years, Turkish coffee is also made in a "cezve" ("džezva" in Czech), but "Turkish coffee" usually means the method described above. Coffee is prepared in the same way in
14983990
Pressure cooking


open pressure cooker is sometimes recommended before the actual pressure cooking process is begun. A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (1 °F per every of altitude), causing the boiling point of water to be significantly below the at standard pressure. Without the use of a pressure cooker, boiled foods may be undercooked, as described in Charles Darwin's "The Voyage of the Beagle"
8183285
List of coffee drinks


less caffeine is extracted with the cold brew method, a higher coffee-to-water ratio is often used, between 2 and 2 1/2 times. This may compensate for this difference in solubility, resulting in a brew with equal, if not more, caffeine (although this is unlikely). A coffee percolator is a type of pot used to brew coffee by continually cycling the boiling or nearly-boiling brew through the grounds using gravity until the required strength is reached. There are stove-top percolators and standalone units
14407101
Autoclave (industrial)


it may be wholly unacceptable beyond that. The flammability of the materials often used in composite parts increases under pressure, as the partial pressure of oxygen rises. Thus, nitrogen or carbon dioxide may be used for pressurization. Hydroclaves use water as the pressurizing medium. Since the boiling point of water rises with pressure, the hydroclave can attain high temperatures without generating steam. While simple in principle, this brings complications. Substantial pumping capacity is needed, since even the slight compressibility of water means that the pressurization stores non-trivial
11046895
Bioseparation of 1,3-propanediol


the lowest boiling point (see the water, 1,3-propanediol, and glycerol articles for boiling point information), so it is removed as distillate in the first column. The bottoms of the first column is then sent to a second column, where BioPDO is removed as distillate because of its lower boiling point. Both columns operate under low pressure (55 mm Hg in the first column; 20 mm Hg in the second column) to lower the boiling points of the distillate and bottoms streams, thereby using a lower pressure steam than
15114173
Multiple-effect evaporator


A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water. In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. While in theory,
13634835
Pressurized water reactor


as coolant or graphite as a moderator). The pressure in the primary coolant loop is typically , which is notably higher than in other nuclear reactors, and nearly twice that of a boiling water reactor (BWR). As an effect of this, only localized boiling occurs and steam will recondense promptly in the bulk fluid. By contrast, in a boiling water reactor the primary coolant is designed to boil. Light water is used as the primary coolant in a PWR. Water enters through the bottom of the reactor's core
13721912
Fireless locomotive


for shunting. DLM claims that diesel shunters typically spend 75% of their working time with the engine idling. A fireless steam locomotive is similar to a conventional steam locomotive, but has a reservoir, known as a steam accumulator, instead of a boiler. This reservoir is charged with superheated water under pressure from a stationary boiler. The engine works like a conventional steam engine using the high pressure steam above the water in the accumulator. As the steam is used and pressure drops, the superheated water boils, replacing the used
4939684
Pressure experiment


Pressure experiments are experiments performed at pressures lower or higher than atmospheric pressure, called low-pressure experiments and high-pressure experiments, respectively. Pressure experiment are necessary because substances behave differently at different pressures. For example, water boils at a lower temperature at lower pressures. The equipment used for pressure experiments depends on whether the pressure is to be increased or decreased and by how much. A vacuum pump is used to remove the air out of a vacuum vessel for low-pressure experiments. High-pressures can be created
8642051
Gaggia


Gaggia is an Italian company that makes coffee machines, especially espresso and cappuccino machines, in addition to small kitchen appliances. The company is owned by Saeco International Group, a division of Dutch consumer electronics giant Philips. The founder, Achille Gaggia, applied for a patent (patent number 365726) for the first modern steamless coffee machine on September 5, 1938, to be used commercially in his coffee bar. The machine forced water to flow over the coffee grounds at a high pressure, producing the 'crema' that is
17212778
List of coffee drinks


which contain a built-in heating element. Percolators were popular until the 1970s, when they were widely replaced by drip coffee makers. By the mid-1970s, many companies ceased production of percolators. Beans for Turkish coffee are ground to a fine powder. Preparation consists of immersing the coffee grounds in water and heating until it just boils. This method produces the maximum amount of foam. If the coffee is left to boil longer, less foam remains. In Turkey, four degrees of sweetness are used. The Turkish terms and
14407102
Supercritical water reactor


saturated steam (which can be used in a steam turbine), without going through the distinct phase transition of boiling. In contrast, the well-established pressurized water reactors (PWR) have a primary cooling loop of liquid water at a subcritical pressure, transporting heat from the reactor core to a secondary cooling loop, where the steam for driving the turbines is produced in a boiler (called the steam generator). Boiling water reactors (BWR) operate at even lower pressures, with the boiling process to generate the steam
10702820
Vienna Standard Mean Ocean Water


point of VSMOW water under one standard atmosphere of pressure is actually 373.1339 K (99.9839 °C). When calibrated to ITS-90 (a calibration standard comprising many definition points and commonly used for high-precision instrumentation), the boiling point of VSMOW water is slightly less, about 99.974 °C. This boiling–point difference of 16.1 millikelvins between the Celsius scale's original definition and the current one (based on absolute zero and the triple point) has little practical meaning in real life because water's boiling point is highly
14737017
Richard Trevithick


exerted by the steam pressure was equalised by an opposite force created by a weight attached to a pivoted lever. The position of the weight on the lever was adjustable thus allowing the operator to set the maximum steam pressure. Trevithick also added a fusible plug of lead, positioned in the boiler just below the minimum safe water level. Under normal operation the water temperature could not exceed that of boiling water and kept the lead below its melting point. If the water ran low, it exposed the lead plug, and the cooling
8677099
Sand boil


dike, most likely during a flood. This process can result in internal erosion, whereby the removal of soil particles results in a pipe through the embankment. The creation of the pipe will quickly pick up pace and will eventually result in failure of the embankment. A sand boil is difficult to stop. The most effective method is by creating a body of water above the boil to create enough pressure to slow the flow of water. A slower flow will not be able to move soil particles. The body of water is
10743159
List of coffee drinks


Coffee drinks are made by brewing hot water (or much less commonly, cold water) with ground coffee beans. The brewing is either done slowly by drip or filter, French press or "cafetière", percolator, etc., or done very quickly under pressure by an espresso machine, where the coffee is termed "espresso"—slow-brewed coffees are generally called simply "coffee". All coffee drinks are based on either coffee or espresso, in different strengths; some drinks have milk or cream added, some use steamed
14407092
Relief well


levee. The greater flow of water in the water source, typically during a flood, creates a pressure gradient such that more water infiltrates the soil of the levee. Water may then flow through the soil towards the dry side of the levee, resulting in sand boil, liquefaction of the soil, and ultimately destruction of the levee. Relief wells act like valves to relieve the water pressure and allow excess water to be diverted safely, for example, to a canal. Relief wells can prevent sand boils from occurring by relieving
8851367
Atmospheric pressure


at which the vapor pressure is equal to the atmospheric pressure around the water. Because of this, the boiling point of water is lower at lower pressure and higher at higher pressure. Cooking at high elevations, therefore, requires adjustments to recipes or pressure cooking. A rough approximation of elevation can be obtained by measuring the temperature at which water boils; in the mid-19th century, this method was used by explorers. An important application of the knowledge that atmospheric pressure varies directly with altitude was in determining the height of hills and
3351437
Light-water reactor


is carried away from the reactor and is then used to generate steam. Most reactor systems employ a cooling system that is physically separate from the water that will be boiled to produce pressurized steam for the turbines, like the pressurized-water reactor. But in some reactors the water for the steam turbines is boiled directly by the reactor core, for example the boiling-water reactor. Many other reactors are also light-water cooled, notably the RBMK and some military plutonium-production reactors. These are not regarded as LWRs
21150405
Espresso machine


, but distinguished from standard modern espresso machines. Moka pots are similar to espresso machines in that they brew under pressure, produce coffee with an extraction ratio similar to that of a conventional espresso machine, and, depending on bean variety and grind selection, moka pots can create the same foam emulsion known as crema that conventional espresso machines can. Moka pots differ from espresso machines in that they brew under substantially lower pressure – 1.5 bars (21 psi) rather than 9 bars (130 psi) – and use hotter water –
15121711
Zip Industries


sink boiling water heaters with its first on-wall instant boiling water heaters with enhanced energy efficiency and an increased capacity measured in number of cups of boiling water per hour. These were followed closely by the introduction of the Zip Miniboil, the first truly small on-wall instant boiling water heater. It was a practical, space-saving addition to the smaller office or home kitchen. The Zip Miniboil was followed closely by the Zip Tea Tap, an under-sink, non-pressurized instant boiling water system. It
10114627
Pressure cooking


in the recipe. Pressure cookers can use much less liquid than the amount required for boiling or steaming in an ordinary saucepan. It is not necessary to immerse food in water. The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached (dissolved) away by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during
8183322
Nuclear reactor safety system


vessel is still highly pressurized. The Automatic Depressurization System (ADS) consists of a series of valves which open to vent steam several feet under the surface of a large pool of liquid water (known as the wetwell or torus) in pressure suppression type containments (typically used in boiling water reactor designs), or directly into the primary containment structure in other types of containments, such as large-dry or ice-condenser containments (typically used in pressurized water reactor designs). The actuation of these valves depressurizes the reactor
4457745
Advanced boiling water reactor


cycle design that uses fewer large steam supply components than the pressurized water reactor (PWR), which employs an indirect cycle. The ABWR is the present state of the art in boiling water reactors, and is the first Generation III reactor design to be fully built, with several reactors complete and operating. The first reactors were built on time and under budget in Japan, with others under construction there and in Taiwan. ABWRs were on order in the United States, including two reactors at the South Texas Project site (although
20697067
Italian cuisine


. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south. A common misconception is that espresso has more caffeine than other coffee; in fact the opposite is true. The longer roasting period extracts more caffeine. The modern espresso machine, invented in 1937 by Achille Gaggia, uses a pump and pressure system with water heated to and forced at high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 milliliters (0.85 fl oz, two tablespoons)
18268384
Coffee vending machine


The coffee vending machine is a vending machine that dispenses hot coffee and other coffee beverages. Older models used instant coffee or concentrated liquid coffee and hot or boiling water, and provided condiments such as cream and sugar. Some modern machines prepare various coffee styles such as mochas and lattes and use ground drip coffee, and some fresh-grind the coffee to order using a grinder in the machine. The machine was invented in the United States by the Rudd-Melikian company in 1947, debuting as the "Kwik Kafe".
12415344
Vapor pressure


liquid vapor pressure (Δ"H"  0) and the difference grows with increased distance from the melting point. Like all liquids, water boils when its vapor pressure reaches its surrounding pressure. In nature, the atmospheric pressure is lower at higher elevations and water boils at a lower temperature. The boiling temperature of water for atmospheric pressures can be approximated by the Antoine equation: or transformed into this temperature-explicit form: where the temperature formula_32 is the boiling point in degrees Celsius and the pressure formula_33 is in Torr. Dühring's
18598750
Nuclear reactor


is circulated past the reactor core to absorb the heat that it generates. The heat is carried away from the reactor and is then used to generate steam. Most reactor systems employ a cooling system that is physically separated from the water that will be boiled to produce pressurized steam for the turbines, like the pressurized water reactor. However, in some reactors the water for the steam turbines is boiled directly by the reactor core; for example the boiling water reactor. The rate of fission reactions within a reactor core can be adjusted
2204565
Celsius


) created a temperature scale that was the reverse of the scale now known as "Celsius": 0 represented the boiling point of water, while 100 represented the freezing point of water. In his paper "Observations of two persistent degrees on a thermometer", he recounted his experiments showing that the melting point of ice is essentially unaffected by pressure. He also determined with remarkable precision how the boiling point of water varied as a function of atmospheric pressure. He proposed that the zero point of his temperature scale, being the
13847303
Faema


grouphead that was kept warm by circulating water from the boiler through the grouphead in a thermosyphon circuit. The grouphead was activated by a lever, which when partially open, allows the release of pressure created from the municipal water line. That pressure soaked the coffee with brew-temperature water, allowing for a smoother extraction. When the lever is fully raised, the pump is activated and the coffee is extracted at full pressure. The implications of the technological innovation of the E61 was revolutionary, and allowed Faema to acquire a significant
4206371
Steam engine


propulsion. In more modern times there has been limited use of steam for rocketry – particularly for rocket cars. Steam rocketry works by filling a pressure vessel with hot water at high pressure and opening a valve leading to a suitable nozzle. The drop in pressure immediately boils some of the water and the steam leaves through a nozzle, creating a propulsive force. Steam engines possess boilers and other components that are pressure vessels that contain a great deal of potential energy. Steam escapes and boiler explosions (typically BLEVEs) can and have
8016548
Organic nuclear reactor


the PWR design was already common. Another common design in US use is the boiling water reactor (BWR). In this design the water is placed under less pressure and allowed to boil in the reactor core. This limits the operational temperature, but is simpler mechanically as it eliminates the need for a separate steam generator and its associated piping and pumps. One can adapt this design to an organic moderated and cooled reactor cycle as well, which is aided by the fact that suitable organic fluids superheat on their own when they
15233718
Atmospheric pressure


gas lines are sometimes specified in inches of water, typically written as "w.c." (water column) gauge or "w.g." (inches water gauge). A typical gas-using residential appliance in the US is rated for a maximum of 14 w.g., which is approximately 1048.37hPa. Similar metric units with a wide variety of names and notation based on millimetres, centimetres or metres are now less commonly used. Pure water boils at at earth's standard atmospheric pressure. The boiling point is the temperature
3351436
Boiling point


point of water" at a standard pressure of 100 kPa (1 bar) is . For comparison, on top of Mount Everest, at elevation, the pressure is about and the boiling point of water is . The Celsius temperature scale was defined until 1954 by two points: 0 °C being defined by the water freezing point and 100 °C being defined by the water boiling point at standard atmospheric pressure. The higher the vapor pressure of a liquid at a given temperature, the lower the normal boiling point (i.e.
3693367
Geothermal power


tanks and use the resulting flashed steam to drive turbines. They require fluid temperatures of at least 180 °C, usually more. This is the most common type of station in operation today. Flash steam plants use geothermal reservoirs of water with temperatures greater than 360 °F (182 °C). The hot water flows up through wells in the ground under its own pressure. As it flows upward, the pressure decreases and some of the hot water boils into steam. The steam is then separated from the water and
2528968
Lungo


long or short shot will not contain the same ratio of components that a normal shot contains. Therefore, a ristretto is not simply twice as "strong" as a regular shot, nor is a lungo simply half the strength. Moreover, since espresso is brewed under pressure, a lungo does not have the same taste or composition as coffee produced by other methods, even when made with the same ratio of water and ground coffee. Ristretto, normale, and lungo are relative terms without exact measurements. Nevertheless, a rough
12682943
Supermarine Type 224


under pressure while circulating through the engine: this superheated water was then allowed to boil off by releasing the pressure, the resulting steam then being cooled in a condenser, collected as water and then recirculated through the engine. The system had been experimentally flown in other aircraft, but these were all biplanes, and the condensers and collector tank for the condensed water were all mounted in the upper wing. In the Type 224 the collector tanks were in the undercarriage fairings, and, as the condensed water was nearly at boiling point
19776830
Coffee


grinds, allowing the coffee to settle uniformly and be trapped by the press. Within the first minute of brewing 95% of the caffeine is released from the coffee bean. The espresso method forces hot pressurized and vaporized water through ground coffee. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A
19730441
Instant coffee


, and India, instant coffee is commonly mixed with hot milk instead of boiling water. In other countries, such as South Korea, instant coffee commonly comes pre-mixed with non-dairy creamer and sugar and is called "coffee mix". Said to have been popularised in the UK by GIs during World War II, instant coffee still accounts for over 75 percent of coffee bought to drink in British homes, as opposed to well under 10 percent in the U.S. and France and one percent in Italy. Instant coffee
2651485
Boiling water reactor


cooling water to boil, producing steam. The steam is directly used to drive a turbine, after which it is cooled in a condenser and converted back to liquid water. This water is then returned to the reactor core, completing the loop. The cooling water is maintained at about 75 atm (7.6 MPa, 1000–1100 psi) so that it boils in the core at about 285 °C (550 °F). In comparison, there is no significant boiling allowed in a pressurized water reactor (PWR) because of
13721936
Vacuum evaporation


Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal. Although the process can be applied to any type of liquid at any vapor pressure, it is generally used to describe the boiling of water by lowering the container's internal pressure below standard atmospheric pressure and causing the water to boil at room temperature. The vacuum evaporation treatment process consists of reducing the interior pressure of the evaporation chamber
14403188
Water


Water is also used for dishwashing. Water also plays many critical roles within the field of food science. It is important for a food scientist to understand the roles that water plays within food processing to ensure the success of their products. Solutes such as salts and sugars found in water affect the physical properties of water. The boiling and freezing points of water are affected by solutes, as well as air pressure, which is in turn affected by altitude. Water boils at lower temperatures with the lower air pressure that occurs at
14723412
Leaching (metallurgy)


alkali as well as toxic (e.g. Red mud). There are four types of leaching: Leaching is done in long pressure vessels which are cylindrical (horizontal or vertical) or of horizontal tube form known as autoclaves. A good example of the autoclave leach process can also be found in the metallurgy of zinc. It is best described by the following chemical reaction: This reaction proceeds at temperatures above the boiling point of water, thus creating a vapour pressure inside the vessel. Oxygen is injected under pressure, making the total
20730404
Boiling water reactor safety systems


of offsite power). The BWR is designed to shrug this accident off without core damage. The description of this accident is applicable for the BWR/4. The immediate result of such a break (call it time T+0) would be a pressurized stream of water well above the boiling point shooting out of the broken pipe into the drywell, which is at atmospheric pressure. As this water stream flashes into steam, due to the decrease in pressure and that it is above the water boiling point at normal atmospheric pressure, the pressure
13895474
Boiling


For this reason, high elevation cooking generally takes longer since boiling point is a function of atmospheric pressure. In Denver, Colorado, USA, which is at an elevation of about , water boils at approximately 95 °C or 203 °F. Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the temperature of the contents above the open air boiling point. Some science suggests adding a water
7706385
Vacuum distillation


Vacuum distillation is a method of distillation performed under reduced pressure, which lowers the boiling point of most liquids. As with distillation, this technique separates compounds based on differences in boiling points. This technique is used when the boiling point of the desired compound is difficult to achieve, will cause the compound to decompose or simply to save energy in heating. A reduced pressure decreases the boiling point of compounds. The reduction in boiling point can be calculated using a temperature-pressure nomograph using the Clausius–Clapeyron relation. Vacuum distillation
8134313
Coffee preparation


grounds are placed in the cylindrical filter, which is then placed inside the pot, and very hot to boiling water is then poured into it. After waiting a few minutes, the coffee can then be poured out, with the grounds staying inside the metal filter. "Coffee bags" are less often used than tea bags. They are simply disposable bags containing coffee; the grounds do not exit the bag as it mixes with the water, so no extra filtering is required. Malaysian and some Caribbean and South American styles
21622823
Boiling Springs, Pennsylvania


the positive pressure created by this confinement, water is pushed up to the surface and out of the artesian aquifer, giving the impression of "boiling" springs. The springs have a median flow of per minute. These springs, collectively known as a "spring swarm" discharge 5 to 7 times the expected infiltration given its topographic watershed. Data collected via the use of highly precise and accurate data loggers have revealed the springs hydrograph to display discharge surges, while temperature, conductivity, and turbidity remain constant. Water temperature varies
8180887
Boiling liquid expanding vapor explosion


to the discussion of a BLEVE: Typically, a BLEVE starts with a container of liquid which is held above its normal, atmospheric-pressure boiling temperature. Many substances normally stored as liquids, such as CO, propane, and other similar industrial gases have boiling temperatures, at atmospheric pressure, far below room temperature. In the case of water, a BLEVE could occur if a pressurized chamber of water is heated far beyond the standard . That container, because the boiling water pressurizes it, is capable of holding "liquid
11799487
High-altitude cooking


High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts to become relevant at altitudes above approximately . Means of compensation include extending cooking times or using a pressure cooker to provide higher pressure inside the cooking vessel and hence higher temperatures. At sea level, water boils at . For every increase in
2450615
Celsius


boiling point of VSMOW under one standard atmosphere of pressure was actually 373.1339 K (99.9839 °C). When calibrated to ITS-90 (a calibration standard comprising many definition points and commonly used for high-precision instrumentation), the boiling point of VSMOW was slightly less, about 99.974 °C. This boiling-point difference of 16.1 millikelvins between the Celsius scale's original definition and the previous one (based on absolute zero and the triple point) has little practical meaning in common daily applications because water's boiling point is very
13847320
Decaffeination


flavour of the brewed coffee are largely insoluble in CO and remain in the bean. In a separate vessel, caffeine is scrubbed from the CO with additional water. The CO is then recirculated to the pressure vessel. The Swiss Water Process uses Green Coffee Extract (GCE) for the caffeine extraction mechanism. Green Coffee Extract is a solution containing the water-soluble components of green coffee except for the caffeine. The process relies on the stability of the soluble components of the GCE and the gradient pressure difference between the GCE (
14102982
Coffee percolator


, which was first used manually.) Moka brewing (invented 1933, Alfonso Bialetti) uses a bed of coffee grounds placed in a filter basket between a pressure chamber and receptacle. Vapor pressure above the water heated in the pressure chamber forces the water through the grounds, past the filter, and into the receptacle. The amount of vapor pressure that builds up, and the temperature reached, are dependent on the grind and packing ("tamping") of the grounds. This is distinct from percolator brewing in that pressure
7635699
Heat transfer coefficient


and formula_47 is the height of the boundary layer, a mean Nusselt number can be calculated using the Colburn analogy. There exist simple fluid-specific correlations for heat transfer coefficient in boiling. The Thom correlation is for the flow of boiling water (subcooled or saturated at pressures up to about 20 MPa) under conditions where the nucleate boiling contribution predominates over forced convection. This correlation is useful for rough estimation of expected temperature difference given the heat flux: formula_48 where: Note that this empirical correlation is specific to the units given
6452551
2010 Boston water emergency


. Many cafes such as Starbucks and Dunkin' Donuts that depended on municipal water for coffee production were closed or forced to operate with limited functionality. By May 2, workers had stopped the spill and begun repairs on the pipe and MWRA officials reported steady water pressure on the night of May 2. Experts and officials associated with the MWRA interviewed by reporters stated that the boil-water order was necessary because the backup reservoirs were untreated and unmonitored by bacterial cultures, which take a few days to run; similar situations had resulted
7665124
Hydrothermal explosion


few hundred feet of the surface. Hydrothermal explosions are caused by the same instability and chain reaction mechanism as geysers but are so violent that rocks and mud are expelled along with water and steam. Hydrothermal explosions occur where shallow interconnected reservoirs of water at temperatures as high as 250° Celsius underlie thermal fields. Water usually boils at 100 °C, but under pressure its boiling point increases, causing the water to become superheated. A sudden reduction in pressure causes a rapid phase transition from liquid to steam, resulting in an explosion
12590208
Boiling


boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling
7706375
IperEspresso


Iperespresso is a single-serve capsule system for preparing espresso coffee and espresso-based drinks. It is developed and patented by Illy. Iperespresso capsule encloses a complete extraction group that replaces the traditional process of percolation with a two-stage extraction. In the first stage, iper-infusion, hot water under extremely high pressure creates optimal uniform conditions that enhance the extraction of coffee flavor and aroma and increase its richness and complexity. In the second stage, emulsification, coffee is forced through the patented e-valve at the
9643905
Ethiopian cuisine


coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a "mokecha". The coffee is put into the jebena, boiled with water, and then served in small cups called "si'ni". Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, "
9632548
Steam generator (nuclear power)


Steam generators are heat exchangers used to convert water into steam from heat produced in a nuclear reactor core. They are used in pressurized water reactors (PWR) between the primary and secondary coolant loops. In typical PWR designs, the primary coolant is high-purity water, kept under high pressure so it cannot boil. This primary coolant is pumped through the reactor core where it absorbs heat from the fuel rods. It then passes through the steam generator, where it transfers its heat (via conduction through metal) to
10312851
Middle Eastern cuisine


, used in cooking, used in salad dressing, or diluted as a drink. White cheeses, like the Greek feta and halloumi, are the most common in the region. Turkish coffee is the most well known beverage of the region. It is thicker than regular coffee and is made by boiling finely ground coffee in water and then letting the grounds settle. In the 1980s, instant coffee also became popular. Aside from coffee, there is also an alcoholic drink called arak. It is most famous for its potency and
20945826
Palestinian cuisine


Rose or mint water is a drink commonly added to Palestinian sweets and dishes. However, it is also a popular drink on its own, and is seen as refreshing in the heated summers. Herbs such as sage can also be boiled with water to create a drink that is sometimes used for medicinal purposes. A warm drink made from sweetened milk with salep garnished with walnuts, coconut flakes and cinnamon, is known as "sahlab" and is primarily served during the winter season. Two hot beverages that Palestinians consume is coffee
16732017
Boiler (power generation)


. In a cast iron sectional boiler, sometimes called a "pork chop boiler" the water is contained inside cast iron sections. These sections are mechanically assembled on site to create the finished boiler. Supercritical steam generators are frequently used for the production of electric power. They operate at supercritical pressure. In contrast to a "subcritical boiler", a supercritical steam generator operates at such a high pressure (over ) that actual boiling ceases to occur, the boiler has no liquid water - steam separation. There is no generation
4141780
Frost boil


and thawing, and the flow of groundwater. The subsequent increase of hydrostatic, artesian, and/or pore water pressure pressures on slopes. When internal stresses cannot be contained, the semi-rigid surface layer ruptures. The saturated mud bursts above the surface, creating a mud boil. This process is analogous to the formation of sand boils. Where soils are badly drained, soil temperatures are more sensitive to changes in the atmospheric temperature. Soil aggregates are less stable near the surface as freezing occurs more rapidly. Deeper soils experience
10358770
Vacuum drying


Vacuum drying is the mass transfer operation in which the moisture present in a substance, usually a wet solid, is removed by means of creating a vacuum. In chemical processing industries like food processing, pharmacology, agriculture, and textiles, drying is an essential unit operation to remove moisture. Vacuum drying is generally used for the drying of substances which are hygroscopic and heat sensitive, and is based on the principle of creating a vacuum to decrease the chamber pressure below the vapor pressure of the water, causing it to boil.
9881175
Instant coffee


Until here, the process is in general the same as for other types of coffee. To produce instant coffee, the soluble and volatile contents of the beans, which provide the coffee aroma and flavor, have to be extracted. This is done using water. Pressurized liquid water heated to around is used for this process. The coffee concentration in the liquid is then increased by either evaporation or by freeze concentration. The basic principle of freeze drying is the removal of water by sublimation. Since the mass production of instant coffee
2651488