This image provides an interesting perspective on the fluid mechanics behind mixing creamer into coffee. The difference in fluid density leads to a Raleigh-Taylor Instability. Pouring the creamer into the coffee from above also yields a difference in velocity between the two fluids, which causes a Kelvin-Helmholtz instability. Both of these instabilities are responsible from driving the interaction between the two fluids.
Full report can be found here: https://www.flowvis.org/wp-content/uploads/2020/12/IV1-Report-DK.pdf
8 Comments. Leave new
Coffee and creamer is such a classic combination – I’ll never get tired of looking at it.
I love the distinction between the colors of the coffee and the creamer!
I like the choice of the white back grounds, it really makes the color of the mixing fluids pop
I really like how clean this photo looks. I like how you can see the coffee mixing with the creamer. I think it creates a really nice visual effect.
I really like how the ice breaks up the flow. I’d be interested to see both ice and no ice!
I really love the white background you chose to use! I believe this really fits well with the ashtestics of the creamer/glass.
I really like the background and how it complements the color of the creamer. I also like the state that the creamer is in when you took the picture. I like the color contrast within the glass.
David, I just wanted to say this is an awesome picture. It captures some fluid dynamics that most people see daily, but is very beautiful. Also the lighting looks great!