Flash Multi-Surface Concentrated Cleaner Blossom & Breeze, 400ml

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Shishin, D.; Jak, E.; Decterov, S.A. Thermodynamic assessment and database for the Cu–Fe–O–S system. Calphad 2015, 50, 144–160. [ Google Scholar] [ CrossRef] Jylha JO, Ali Khan N, Jokilaakso (2020) Computational approaches for studying slag-matte interactions in the Flash Smelting Furnace (FSF) settler. Proc Model Pyromet Eng, Processes https://doi.org/10.3390/pr8040485 Sohn HY, Mohassab Y (2016) Greenhouse gas emissions and energy consumption of ironmaking processes. In: Cavaliere P (ed) Ironmaking and steelmaking processes: greenhouse emissions, control, and reduction. Springer, Cham. https://doi.org/10.1007/978-3-319-39529-6_25 Henao, H.M.; Nexhip, C.; George-Kennedy, D.P.; Hayes, P.C.; Jak, E. Investigation of Liquidus Temperatures and Phase Equilibria of Copper Smelting Slags in the FeO-Fe 2O 3-SiO 2-CaO-MgO-Al 2O 3 System at PO 2 10−8 atm. Metall. Mater. Trans. B 2010, 41, 767–779. [ Google Scholar] [ CrossRef]

Sohn HY (2019) Energy consumption and CO2 emissions in ironmaking and development of a novel flash technology. Metals 10:54. https://doi.org/10.3390/met10010054 Reed, S.J.B. Electron Microprobe Analysis and Scanning Electron Microscopy in Geology; Cambridge University Press: New York, NY, USA, 2005. [ Google Scholar] Shishin, D.; Hidayat, T.; Jak, E.; Decterov, S.; Belov, G.V. Thermodynamic database for pyrometallurgical copper extraction. In Proceedings of the Copper 2016, Kobe, Japan, November 2016; p. 12. [ Google Scholar] The concept is simple. You retain the same ratio of water to coffee, but a proportion of your water weight is frozen as ice. The ice is placed in the server beneath the dripper, while the remaining water is heated to your target brewing temperature and used to brew a kind of pour over coffee concentrate. Shishin, D.; Jak, E.; Decterov, S.A. Thermodynamic assessment of slag–matte–metal equilibria in the Cu-Fe-OS-Si system. J. Phase Equilibria Diffus. 2018, 39, 456–475. [ Google Scholar] [ CrossRef]

References

The way to prepare Japanese iced coffee is to create a concentrate with the first part of the brew, and then balance it with the ice,” he explains. “This way, you get the right amount of solubles without losing the strength.” We need to remember that we’ve still got the same amount of coffee, but less water to extract all the flavours,” she adds. Elzohiery M, Fan D, Mohassab Y, Sohn HY (2021) Kinetics of hydrogen reduction of magnetite concentrate particles at 1623–1873 K relevant to flash ironmaking. Ironmak Steelmak 48(5):485–492. https://doi.org/10.1080/03019233.2020.1819942 Tsuji, K.; Injuk, J.; Grieken, R. X-Ray Spectrometry Recent Technological Advances; John Wiley & Sons Ltd.: Chichester, UK, 2004. [ Google Scholar]

Valle, M.; López-Ruiz, J.; Badia, J.M.; Adeva, P. Microscopia Electrónica de Barrido y Microanálisis por Rayos X; Rueda: Madrid, Spain, 1996. [ Google Scholar] Chen Z, Zeilstra C, Van der Stel J (2020) Review and data evaluation for high-temperature reduction of iron oxide particles in suspension. Ironmak Steelmak 47(7):741–747. https://doi.org/10.1080/03019233.2019.1589755 Lewis’ technique consists of pouring the first part of your coffee in an empty vessel, pouring the rest over ice, and finally adding that first pour to the iced brew,” he explains. Scott, V.D.; Love, G. Quantitative Electron-Probe Microanalysis; Ellis Horwood Limited; John Willey & Sons: New York, NY, USA, 1983. [ Google Scholar]

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