Caffeine extraction from green coffee with supercritical CO2

I finally succeeded in extracting caffeine from green coffee beans by using supercritical CO2. I built a high pressure chamber from 2" steel pipe fittings, and poured in 200mL of water. There is an aluminum screen above the water line, which held 0.75 lbs of moisturized green coffee beans in the upper part of the chamber. I added liquid CO2 to the chamber, then closed all valves and raised the temperature, making the CO2 pass into the supercritical phase. I left the system overnight at about 60*C, 3000 psi, then drained the water. It was very black due to impurities and some bean burning that occurred where my electric strip heater caused localized overheated zones in the chamber. The water was highly caffeinated, and tasted somewhat like coffee. I used a typical hydrocarbon extraction process to isolate the caffeine from the water (will show this in a later video).

Trying to visualize beta particles in supercritical CO2 (still no success)

In an earlier video, I tried to visualize alpha particles in supercritical CO2, similar to an isopropanol vapor cloud chamber. Someone commented that the alpha particles will not travel very far (maybe 10 microns) in liquid or supercritical CO2, and recommended that I try beta particles, which should have a path length of almost 10mm. Unfortunately, I still don't see any bubble or droplet trails using strontium-90 and thallium-204 sources. It's possible that the ionizing effect of the radiation particles does not interact with the CO2 phase change as it does by condensing droplets in a cloud chamber. Also, cloud chambers are very finicky, and if this CO2 visualization method is as finicky or worse, it may take some more time to figure out the right combination of environmental variables.

Supercritical CO2 does not help visualize ionizing radiation

I tried to build a cloud chamber with supercritical CO2, thinking that ionizing radiation (alpha particles) would cause localized condensation of the CO2 at the point where the fluid is coming out of the supercritical state. It didn't work, unfortunately. I tested this idea with the americium-241 source from a smoke detector. I will continue experimenting with CO2 ionization chambers, and it might be possible to visualize the particles with superheated liquid CO2.

A helpful commenter pointed out that alpha particles will not travel very far in a fluid as dense as liquid CO2, so I will try again with a beta emitter.

Supercritical drying chamber for aerogel production

I built a pressure chamber from 2" pipe fittings and 1/8" brass valves to contain supercritical CO2 for drying applications. One project is to try aerogel production which generally requires that solvent be removed via supercritical drying. Normal evaporation would deform the aerogel structure as the surface tension of the solvent pulls the gel's structure tighter together and makes it dense. Since supercritical fluids have gaseous properties, they can diffuse out through the gel without affecting the structure the way that a liquid would.

Effect of long-term high pressure CO2 on acrylic

I left my supercritical CO2 chamber charged up with 750 psi liquid CO2 (not supercritical) for about a week. I then depressurized the chamber, and opened it. At first, the acrylic seemed fine with just minor surface crazing. After a few hours, I was surprised to find the acrylic had deformed in a major way and was full of CO2 bubbles. Weird!

Supercritical CO2 caffeine extraction (negative result -- more work needed)

I tried to extract caffeine from green coffee beans using supercritical CO2, but I had no success. The beans underwent a strange transformation, becoming white and rubbery after 6 hours at 80*C in supercritical CO2. I also used water and ethanol as a cosolvent, thinking that the caffeine would end up in solution in the water/ethanol mix after the CO2 became subcritical.

Do you have any advice about how this process is supposed to work?

Argon beer, an alternative to the usual CO2 carbonation

Most beer is carbonated with 100% CO2. Some beers, notably Guinness and some other porter/stouts, contain a mixture of nitrogen and CO2 in a ratio commonly 75/25 N2/CO2. The nitrogen is less soluble in water, and allows the beer to be served at a higher pressure without dissolving too much gas into the beer itself. The higher serving pressure churns up the beer as it exits the spout, and creates a creamy head that is the signature of a good Guinness pour. Some pubs use 75/25 gas to push normally carbonated beers out of the tap, but the beers themselves contain only CO2.

In this video I wondered what would happen if I used argon instead of nitrogen. I started by using %100 argon since the solubility of Ar is between that of N2 and CO2. As it turns out, the Ar is not soluble enough to produce a decent head on the beer. Additionally, the complete lack of CO2 makes the beer taste sweet (like it's flat) since the CO2 is necessary to form carbonic acid in water, and this is an important flavor component of beer.

Xenon has anesthetic properties at atmospheric pressure, while the other noble gasses can become anesthetic at higher pressures. Does anyone want to explore xenon beer, or have any experience with xenon used as an anesthetic?

Thirst extinguisher

This is an old, but good, project that I built a few years ago. I retrofitted a commercial fire extinguisher to hold and dispense beer. I brew my own beer at home, so it is fitting to have a homemade "keg" to hold homemade beer!

The extinguisher tank is stainless steel, and fairly easy to clean. The top unscrews, and leaves a 3" dia hole. The extinguisher was originally setup to dispense fluid (ie it has a downtube that connects the outlet to the bottom area of the tank, and a port on the top for adding pressurized gas). This is exactly what we want to dispense beer. The main modifications that I made were:

Replacing the original (nasty) downtube with a new clean one
Replacing all of the rubber seals with new ones
Lots of cleaning
Added a low pressure gauge and compressed air quick-connect system (not shown in the photos)
More cleaning





I got my CO2 cylinder and regulator at a local welding supply store. It was expensive, and I am not sure if it was worth it.

In order to carbonate the freshly brewed beer, I keep the extinguisher in the refrigerator with the CO2 tank set for about 12 psi. I give the beer a vigorous shake once or twice a day, and after a few days or a week, it is ready.


The extinguisher is always a hit at parties, and has become a tradition.