It was first documented in 1980 by Frank Crawford of the Lawrence Berkeley Laboratory. It was initially observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer.
It was first recorded in 1980 by Frank Crawford of the Lawrence Berkeley Laboratory. It initially appeared during the preparation of hot chocolate or instant coffee, but also happens in other contexts like adding salt to supersaturated hot water or cold beer.