Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

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Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

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Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

How the Zero G coffee cup was created for space coffee

For astronaut Don Pettit, celebrating space exploration feats with bags of coffee just didn’t cut it. That’s why he created the Zero-G coffee cup from materials right on the International Space Station — changing the way coffee is made in space. 

The Zero-G coffee cup allows astronauts to drink liquids the same way as they do on Earth, and it’s the first-ever patent for an invention in space. We had Pettit on Fueled by Death Cast to talk about how he came about this invention. 


Photo: KGW8

He initially created the coffee cup from materials he found on the International Space Station and it has since taken on new and more dynamic forms.

“I made this on Space Station. I made this from a piece of plastic that was able to snag from some of our procedures, and then the tape,” he said. This is special tape, it’s kapton tape. And capped on is a fire retardant material where normal cellophane tape won’t meet our fire codes, so we use kapton tape. I made this shape very specifically because of surface tension and contact wedding angle geometries needed to make the cup.”

His original cup was redesigned by Mark Weislogel and his students at Portland State University. Now, the newly designed Zero-G coffee cup gives astronauts the fuel they need and the ability to smell coffee just like they would at home.

 

“Imagine now, you have a kind of a day at work in space,” Pettit said. “Maybe you did a space walk. Maybe you flew the robotic arm and you snagged the first commercial vehicle coming up, and again. No pressure on you, the future of commercial space relies on your ability to fly the arm right?”

“You know, celebrating with bags of coffee just doesn’t have the same pizzazz as being able to sip your coffee or tea from an open container and kind of go click or chink or whatever with your crew mates and then everybody can take a sip. And you also get the full effect of the smell going in your nose. And so being able to have this communion with your crew after these very special and kind of intense days on orbit is something that we’ve never been able to do before and now we can.”

Watch to find out more about the invention of the Zero-G coffee cup below, and listen to our full interview with Don Pettit here.

Related: Death Wish Coffee sends coffee to the International Space Station

Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Astronaut Donald Pettit on the evolution of the Zero G Coffee Cup

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