Overview
This applied course examines the mechanics of froth formation and beverage texture in Greek frappé. Students investigate gas–liquid interfaces, bubble nucleation, surface tension, viscosity, drainage, coalescence, and foam stability, including the contribution of coffee components with surfactant-like properties.
Practical sessions compare shaking, whisking, stirring, and powered mixing, relating agitation energy and duration to bubble size, foam volume, persistence, and mouthfeel. Students evaluate the effects of sugar, milk, water temperature, coffee concentration, and ice through structured experiments and sensory assessment.
The course develops skills in experimental design, basic measurement, data interpretation, troubleshooting, and technical communication. Students measure foam height, collapse rate, visual uniformity, and perceived creaminess, then present repeatable preparation methods supported by mechanical and sensory evidence.
Learning Outcomes
- Explain the physical principles governing gas–liquid interfaces, bubble nucleation, surface tension, viscosity, drainage, coalescence, and foam stability.
- Analyse the effects of agitation method, energy, and duration on bubble size, foam volume, persistence, and perceived texture.
- Evaluate how sugar, milk, water temperature, coffee concentration, and ice influence froth formation and beverage mouthfeel.
- Design fair comparative experiments using controlled variables, repeatable procedures, and structured sensory evaluation forms.
- Interpret basic foam-performance and sensory data to identify trends, variability, and likely sources of experimental error.
- Diagnose weak, coarse, or unstable froth and recommend evidence-based adjustments to preparation conditions.
- Construct and present a repeatable Greek frappé preparation method supported by mechanical measurements and sensory evidence.
Timetable
| Type | Length | Frequency | Period |
|---|---|---|---|
| Lecture | 2 hours | Weekly | All semester |
| Lab | 2 hours | Weekly | All semester |
| Tutorial | 1 hour | Fortnightly | All semester |
| Workshop | 2 hours | Fortnightly | Second term |
Assessment Schedule
| Type | Description | Weighting |
|---|---|---|
| Assignment | Foam mechanics analysis | 15.00% |
| Quiz | Concept quizzes (5 × 2%) | 10.00% |
| Deliverable | Comparative agitation experiment | 20.00% |
| Test | Mid-semester practical test | 15.00% |
| Assignment | Sensory evaluation and data report | 15.00% |
| Attendance | Laboratory participation | 5.00% |
| Capstone | Repeatable preparation method and presentation | 20.00% |
Prerequisites
- Requirement 8 NCEA Level 2 Mathematics credits, externally assessed
- Requirement 4 NCEA Level 2 Physics credits, externally assessed
Teaching Staff & Programs
This course is delivered jointly by faculty from the participating programs listed below. In line with the Douchewater Way, the University of Sexology tailors core instruction directly to each cohort's specific discipline — adapting curriculum to program needs rather than forcing students into a one-size-fits-all model. Learn more about our approach at The Douchewater Way.
