![]() Gravity Coffee Company is owned by Michael Haft and Harrison Suarez. The company was founded in 2013 by two friends, Michael Haft and Harrison Suarez, who were both working in the coffee industry at the time. Gravity Coffee Company is a specialty coffee roaster and retailer based in Seattle, Washington. So next time you take a sip of your favorite brew, remember – you’re drinking coffee from a company that’s (probably) owned by someone who’s pretty darn old! Nowadays, Gravity Coffee is still going strong and its coffees are enjoyed by people all over the world. He was so impressed with the quality of the coffee that he decided to start his own company back home in Seattle. Interestingly, the name “Gravity” was inspired by a cup of coffee that John had while traveling in Italy. ![]() This means that, as of 2019, the owner of Gravity Coffee is at least in his or her mid-40s. ![]() Gravity Coffee was founded in Seattle, WA in 1999 by two friends, John Eagan and Michael Warshaw.Īt the time, they were both in their early 20s. There’s no definitive answer to this question, as the owner of Gravity Coffee is likely to be quite old! However, we can make an educated guess based on the company’s history. It's easy to imagine what they might be toasting: toilets and air conditioners and fuel tanks and recycling systems, working better thanks to capillary flow experiments on the ISS.The owner of Gravity Coffee is 37 years old. "This may well be what future space colonists use when they want to have a celebration." Indeed, the patent application specifically mentions "toasting" as one of the uses of the device. "As you sip, more fluid keeps coming, and you can enjoy your coffee in a weightless environment- clear down to the last drop," says Pettit. In the microgravity environment of the space station, capillary forces send fluid flowing along the channel right into the lips of the drinker. The third patent is for-you guessed it- a low-gravity coffee cup.Īstronaut Don Pettit, who worked with the Capillary Flow Experiment during his time on board the ISS, helped invent the cup, and he shares the patent along with Weisogel and two mathematicians, Paul Concus and Robert Finns, who performed the first theoretical analysis of the phenomenon.īasically, one side of the cup has a sharp interior corner. Another describes a device that separates and controls multiphase fluids. One is for a microgravity condensing heat exchanger. Weislogel and colleagues have already been granted three patents for devices invented as a result of their work. The phenomenon is difficult to study on Earth, where it is damped by gravity, yet on the space station large scale corner flows are easy to create and observe. This capillary effect could be used to guide all kinds of fluids through spacecraft, from cryogenic fuel to recycled waste water. For instance, one of the devices in their experiment suite looks at "interior corners." If two solid surfaces meet at a narrow-enough angle, fluids in microgravity naturally flow along the join-no pumping required. To develop a better understanding of fluids in microgravity, Weislogel and colleagues are conducting the Capillary Flow Experiment onboard the International Space Station. "When it comes to guessing what fluids will do in new systems, we are often in the dark." "Our intuition is all wrong," laments Weislogel. This poses an extreme challenge for engineers designing spacecraft systems that use fluids. ![]() The behavior of fluids is one of the most un-intuitive things in all of space flight. Cryogenic fuels, thermal coolants, potable water and urine do it, too. Coffee is not the only liquid that misbehaves in space.
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