Caroline Giacomin

PhD Student in Food Process Engineering at ETH Zurich.
Tea. Mucus (salmon, snails, hagfish).

[Caroline Giacomin @CEGiacomin]

Excited to announce our newest research on Tea Scum is now published! Prefer green tea instead of black? Then this work is for you!
https://t.co/zM0QALuJGz

[Caroline Giacomin @CEGiacomin]

My work on structurable polysaccharides from my internship at University of Delaware is now published! https://t.co/bRL5iaHnX0

[Caroline Giacomin @CEGiacomin]

Gave a talk a few weeks ago on more work we've been doing on tea films at #SOR2021 (the 92nd #SoRheology Annual Meeting) and it's redrawn some interest from the press! Always fun to have my research shared with a broader audience!

https://t.co/Hvqj1l1hqH

[Caroline Giacomin @CEGiacomin]

Note: I don't actually tell people how to make tea, I measure physical properties of some tea films.

[Caroline Giacomin @CEGiacomin]

I'm not exactly sure, but I think I'm close to being banned from Great Britain due to perceived 'crimes against tea' by the commenters. 🤣

[The Telegraph @Telegraph]

☕ Scientists say that the perfect method for making a brew involves filtered water, drinking your tea quickly, and a dash of lemon https://t.co/JOJtJqalpv

[Caroline Giacomin @CEGiacomin]

@sarahkingnadal @guardian I assure you, moving house is not required!
https://t.co/2NnQYTYMs3

[Caroline Giacomin @CEGiacomin]

@sfdm80s @guardian It is an odd format. They've also come to some dramatic conclusions that aren't really the point.

https://t.co/2NnQYTYMs3

[Caroline Giacomin @CEGiacomin]

@Alexand14280897 @guardian Not just on milk tea! Read more about the films that form here!
https://t.co/2NnQYTYMs3

[Caroline Giacomin @CEGiacomin]

@R_J_Parker Thanks! It’s fun to see how everyone’s already got a technique to remove the film! Meanwhile I was trying to form the strongest film, then using many of those same techniques to see which was the most effective at weakening.

[Caroline Giacomin @CEGiacomin]

@R_J_Parker Yep, softer water has less visible film, though if measured there’s still a physically perceptible film you’re down to using lab-grade filtered super-pure water. But then we know from earlier research, that tea would taste bitter! (This is all for the non-milk tea).

[Caroline Giacomin @CEGiacomin]

@PeatWorrier For a less dramatic version, enjoy the original science! 🤣

https://t.co/2NnQYTYMs3

[Caroline Giacomin @CEGiacomin]

The @guardian has got people really really fired up based on their choice of stock photo. 😅 No tea bags were used, most of the work was milk free, and I think the scum is a phenomenon worth observing! You can read the research here!
https://t.co/2NnQYTYMs3

[The Guardian @guardian]

Tired of tea scum? How to banish it for ever – and make the perfect cuppa https://t.co/25UkMmH3MD

[Caroline Giacomin @CEGiacomin]

Glad you resident tea connoisseur took an interest!
https://t.co/2NnQYTYMs3

[Cosmos @CosmosMagazine]

Science spills the tea.

Researchers take a closer look at the physics and chemist-tea 🍵 Written by our resident tea connoisseur @ephiddian https://t.co/6e7bsv9hcM

[Caroline Giacomin @CEGiacomin]

Thanks to @DailyMailUK for taking an interest in my tea film work!
https://t.co/2NnQYTYMs3

[Mail+ @DailyMailUK]

Scientifically proven way to get rid of scum that forms on top of a cuppa https://t.co/RByuT4RRrn

[Caroline Giacomin @CEGiacomin]

Helpfully @sciencefocus added on a section about if it's possible to drink too much tea 😅 Apparently 100-150 tea bags a day is too much.
https://t.co/jXUczoV95c

[Caroline Giacomin @CEGiacomin]

Was exciting to have @ttindia interested in my recent paper also!
https://t.co/2NnQYTYMs3

[The Telegraph @ttindia]

#Tea | Scientists have discovered that water hardness caused by minerals such as calcium or magnesium carbonates or bicarbonates can influence the formation of so-called thin films on the surface of tea and change its flavour.

https://t.co/uuLyhMO8lo

[Caroline Giacomin @CEGiacomin]

The British have taken a liking to my paper @TheTimes Was a pleasure to speak with @kayaburgess about the project.

https://t.co/J2WlKYhtE6

[Caroline Giacomin @CEGiacomin]

@newsnerdsneed 😅🤣😂 I'm very much a tea enthusiast, but perhaps the press's spin on my research was written by a coffee enthusiast.

[Phys.org @physorg_com]

#Tea time gets flavor boost from thin film, impure #water https://t.co/F81I3ytkhZ