The Science of Carbonation
From Inception to Implementation
The idea of creating bubbles changed the history of mankind, the lifestyle and culture of people around the world.
The idea of creating bubbles changed the history of mankind, the lifestyle and culture of people around the world. The method of infusing water with carbon dioxide first began in 1767, when Joseph Priestley suspended a bowl of water above a beer vat. This process of carbonation was perfected in the late 18th century by J.J. Schweppes with the use of spring water and soon this carbonated water gained popularity as a tonic and remedy for indigestion as until then natural spring water was believed to have healing powers or even magical effects. In 1832 John Mathews invents the soda fountain and by the early 1920’s almost every drugstore in America has its own soda fountain, turning drugstores to soda bars, the new meeting point for the public during Prohibition.
The science of Carbonation unleashed a new form of soda with everlasting effervescence.
Inspired by the history of bubbles and their importance in everyone’s life, Three Cents began to experiment with homemade soda fountains to take the science of carbonation a bit further. Their aim was to make the perfect soda, achieve a dynamic equilibrium, eliminate the nucleation points of a drink and capture the maximum amount of bubbles in a bottle without ever losing fizziness even after the bottle has been opened, even when the drink got down to the last drop. To come up with a line of products that would create the perfect body for a cocktail or a long drink and at the same time enhance its flavor and aroma by using only natural ingredients. The secret behind their success was simple…more carbon dioxide! Simple, yet extremely complicated and time consuming as they went through many experiments and explosive testing to actually make it work. Finally, they succeeded in mastering the formula by using lower temperature and greater pressure to increase the carbon dioxide that will be dissolved in the water, resulting in a fizzier drink. And so the production began in the factory of Aigio, Greece exclusively with the use of natural ingredients and spring water from Rododafni.
Along with the production came the packaging which was also very tricky to master. Again after long hours of experimentation Three Cents came up with a line of specially designed 200 ml glass bottles with a crown lid that helped them achieve the perfect equilibrium and maximum carbonation. All planed out, measured, monitored, tested, retested and tested again by a dedicated team of bartenders and a science manual in hand led to the creation of the premium artisanal Three Cents Beverages.