The Lab.

The main pieces of equipment are listed below. Vac pac, sous vide, induction hobs, blenders, fridges and freezers, ice machine, endless dry ingredients, a fully stocked bar, more glassware than you could shake a stick at and all the other stuff that you’d expect to see in a drink development lab is there and available for use.

The main pieces of equipment are listed below. Vac pac, sous vide, induction hobs, blenders, fridges and freezers, ice machine, endless dry ingredients, a fully stocked bar, more glassware than you could shake a stick at and all the other stuff that you’d expect to see in a drink development lab is there and available for use.

CENTRIFUGE

The centrifuge is the only bit of kit that properly gives us the fear. It spins round at 80 times per second and sounds like a plane taking off. It has 4 separate containers and they must all weigh exactly the same otherwise it will off balance and go through the building across the road. As it is spinning so quickly it separates things by density so heavier stuff goes to the bottom allowing you to get extreme taste, separate fats, and change textures.

ULTRASONIC

Ultrasonic is based on the principle that when you put more energy into something it speeds up whatever interactions are taking place. The ultrasonic creates creates many tiny bubbles on a cellular level which vastly increases the rate of flavour extraction. The best way of describing this is kind of like the start of an awkward house party when nobody knows where to sit or who to talk to. After some time, everyone has found their space and is comfortable. And even more delicious. Drinks that have been through the Ultrasonic don’t necessarily taste like each of their ingredients but as one new entity with everything completely integrated. Everything tastes better if it’s ultra.

ROTOVAP

The rotovap is the toy that all the bartenders want to play with. It is an exceptionally well engineered bit of kit. Designed initially for dehydrating pharmaceuticals. It is a relatively recent thing that it has been used in bars and kitchens. You could not make a cup of tea at the top of Mount Everest as water would boil at around 70 degrees. This is because the air pressure is that much lower and essentially that is what holds water as liquid. The rotovap is a fully sealed vacuum chamber and by having full control of the pressure we can alter the temperature at which the mixture boils. This allows us to treat each different flavour / botanical at the best temperature to get the best expression of it out. We can also use it to reduce and concentrate flavours by evaporating unwanted liquid off at low temperature, avoiding any cooking or caramelisation.

DEHYDRATOR

Used to remove the liqiud from things e.g. fruit/veg.

ICE CREAM MACHINE

The ice cream test: People who don’t like it are untrustworthy and almost certainly psychopaths. It’s super easy to make and remarkably difficult to mess up. Make more ice cream.

CARBONATION RIG

Carbonation is the process of forcing carbon dioxide into liquid. Literally it’s that simple. Carbonation is cheap, easy and fun; just like your mum and only moderately dangerous; like that joke. It’s the future.

FREEZE DRYER

The freeze dryer is one of our favourite bits of equipment. It sucks moisture out of stuff so you can make space food.