British designer Sebastian Bergne has produced a “micro laboratory” that allows customers to form diverse beverage flavours by incorporating aromas, spices and other ingredients to heated milk .
The collection of borosilicate glass objects on reliable beech platters was conceived in response to a brief from the curator of a Paris exhibition about milk.
“Claire Fayolle, the curator of the Milk Lab exhibition, asked me to develop a venture that explores, extends or reinvents the use of milk in our every day lives,” Bergne informed Dezeen.
The Scorching Milk Lab consists of a jug with an integrated thermometer suspended in excess of a candle, a set of glasses with stirring spoons and a series of cylindrical vessels to have the various distinct flavourings.
“Following studying milk itself, I found that its chemical composition of water and protein makes it an perfect vehicle for suspending flavours and nutrients,” stated Bergne. “So, the likely is there to create milk as a drink way beyond the traditional chocolate milk.”
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The assortment of vessels seems a lot more like a chemistry set than anything that may possibly be located in a kitchen.
“My aim was to produce one thing that would grow to be a variety of domestic lab,” mentioned Bergne. “A set that men and women could use sitting with each other playing and experimenting with flavours. So the character has ended up as a hybrid among the laboratory and the kitchen table.”
Bergne hopes the concept will have a wider appeal past the initial exhibition it was designed for. “At the extremely least I hope that the project might motivate folks to get with each other with pals or family members to try out their own milk drink flavour combinations at property,” he said.
“In a ideal-case situation, it could effortlessly be developed into a industrial tableware product or with the right partners, even the basis for a new milk bar idea,” the designer extra.
Sizzling Milk Lab will be exhibited as portion of the Milk Lab exhibition at La Milk Factory, Paris, from 29 Could to 30 June 2015.
