h a l f b a k e r yWe have a low common denominator: 2
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Clearly superior to the old-fashioned teabag mangle, this mug-sized teabag centrifuge spins at 1000rpm to extract the last drops of tea from your teabag.
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Annotation:
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What are the constructional materials ? |
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Good questions - the drum is machined from a single block of titanium; the bearings are ceramic; it's powered by clockwork |
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Then thou recievest an un-centrifuged croissant... [+] |
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If the centrifuge arm was longer, then it would not need such high RPM to get the same extraction rate. The drive-body could be mug sized, and could clamp to the edge of the table. As long as the arm and teabag holder and mug holder cleared the floor, the arm could rotate around a horizontal axis. Given a powerful enough motor, and gimballed or servo-controlled mug orientation, a single rotation through 360° would suffice to extract the tea from the bag and return the mug to the edge of the table ready for consumption. |
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I'd go the other way, make it small enough to fit on top of the cup and run it at 50,000 RPM. Give it air-bearings, run the whole thing from the compressed air line. Careful venting should keep the teacup from getting too cold, and minimize oil contamination. |
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That's what the tea connoisseur goes for - minimal oil
contamination |
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// minimal oil contamination // |
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<Discards design sketch for Steampunk tea extraction maximiser/> |
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Lubricate the bearings with oil of bergamot. Problem solved. [+] |
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Neat. Earl Grey would be very proud. |
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No, in fact, Earl Grey would be rather smooshed, I think. |
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I think you could just strap the teabag in a little hammock
and then twirl the whole ensemble by the teabag string with
your wrist for a few seconds. The centrifugal force should
be enough to draw the tea into the hammockbag. |
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Classic tea-based concept, requires nothing more than
an accompanying confection [+] |
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//requires nothing more than an accompanying confection// - you can, of course, also use this centrifuge to spin your hot, freshly-buttered crumpet. The centrifugal forces will force the melting butter deeper into the porous strata of the crumpet than would happen naturally under gravity, thus allowing a greater quantity of butter to be absorbed and creating a moister, more succulent, accompaniment to your cup of tea. |
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Perhaps the crumpet could be pressure-treated with melted butter, in the same way that wooden railway sleepers are treated with creosote. |
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For those who might find such things useful, it might
additionally serve as a chunky marmalade de-rinder,
(subject to signing the appropriate waivers agreeing
to unannounced visits by UN weapons-inspectors) |
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Yes, I think there's a need for a piece of kitchen equipment that forces liquids into porous materials under pressure - e.g. melted butter into crumpets, lemon juice into lemon drizzle cake, basting juices into chicken breast, etc. |
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A Universal Kitchen Centrifuge. |
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Perhaps arrange for the entire kitchen to spin, allowing simultaneous creation of different dishes requiring different forces and accelerations. |
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