%20-%20WA%20(1000%20x%201000).png){kind=logo}
Discover the Science of Ice
Ice is a fascinating intersection of chemistry, physics, and sensory experience. Beyond just cooling your drink, different ice types fundamentally transform flavor, aroma, dilution rate, and mouthfeel. Explore the science behind your favorite frozen water.
The crystalline structure of ice creates microscopic surfaces that can interact with flavor compounds in your drink. This interaction is part of why different ice types affect taste perception differently.
"Liquid Intelligence" by Dave Arnold
Thermal Properties
Ice doesn't just cool your drink—how effectively it does so depends on shape, size, and composition. The science of thermal exchange is what makes ice choice so crucial to the perfect beverage experience.
Surface Area & Cooling
Ice cools liquid through direct contact. Higher surface-area-to-volume ratios (like in crushed or flake ice) cool drinks faster but melt more quickly. Cube ice, with its lower ratio, cools more slowly but maintains temperature longer.
Melting Patterns
Different ice shapes melt at different rates and patterns. Large, dense cubes melt slowly and evenly, while irregular shapes like nugget ice have varied melting patterns that affect dilution throughout the drinking experience.
Super-cooling Effect
Ice doesn't just cool to 32°F (0°C). When properly made, ice can create a narrow zone of super-cooling at the ice-liquid interface, affecting flavor perception in that region of your drink.
Temperature Stratification
In tall drinks, different ice types create different temperature gradients from top to bottom. This stratification is why the same drink can taste different as you consume it.
Sensory Impact
Ice creates a multi-sensory experience, affecting not just taste but texture, temperature perception, aroma release, and even the sound of your drink—all factors that influence why people develop strong ice preferences.
01
Texture & Mouthfeel
Ice creates tactile sensations ranging from the crunch of solid cubes to the soft chewability of nugget ice. These textural differences activate different sensory receptors in the mouth and contribute to overall satisfaction.
03
Temperature Perception
Studies show that the brain processes temperature and flavor together. Cold temperatures suppress sweetness and enhance bitterness, which is why the same drink tastes different at different temperatures.
02
Dilution & Flavor Release
As ice melts, it doesn't just water down drinks—it can release trapped air that carries aromatic compounds or change the solubility of certain flavor components. Nugget ice, with its higher air content, releases trapped flavors differently than solid ice.
04
Crossmodal Effects
The sound ice makes in a glass, its visual appearance, and even its color can affect perceived flavor through what scientists call "crossmodal correspondence"—the brain's tendency to integrate sensory inputs.
Ice Types
Experience how these scientific principles manifest in different ice types. Each has unique properties that create distinctive experiences in your drinks.
