A student in Colorado, looking for some sort of synthesis--the big picture, encompassing all the strangeness in the universe--but willing to settle for the philosophic or poetic lens.
I’ve never liked the taste of cream in my coffee, but I like to watch the way it swirls as you add it in. Such elegant forms appear when you add one liquid to another, especially when they are contrasting colors. It seems like the viscosity of the cream adds more complexity to the patterns than milk. Since the cream is poured in at a slightly different rate, or in a slightly different position each time, the patterns are always unique. Consistant in shape, but inevitably varied... you guessed it, I see fractals in my coffee.
Here’s a Julia set that has been modified with artificial symmetry (only one "side" is shown) and overlain with fBm plasma. Generally, you wouldn’t want things with names like that associated with your coffee, but when used in fractal parlance, it makes the perfect brew:
Cream in my Coffee: An Abstract Julia Set
All fractals made by the author using ChaosPro.
Comments
Could frame it and hang it on the wall.
Posted by: Chris' Wills | July 14, 2007 8:34 AM
Thanks, Chris. I've been known to actually do that.
Posted by: Karmen | July 16, 2007 8:09 PM
Ya, the ciscosity of the liquid added will increase the squirl patterns in the coffee..I like it very much...
cheers,
suma valluru
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http://www.coffeebreakusa.com/
Posted by: suma valluru | August 9, 2007 1:40 AM
you should make more
Posted by: cammy | February 27, 2008 7:52 PM
Thanks You So Much.. Have Nice Days..
Posted by: sohbet | March 11, 2009 1:12 PM
Is that half and half or pure cream in the coffee?
Posted by: Gourmet Coffee Lover | September 12, 2009 1:57 AM