Breville InFizz Fusion: Elevate Your Beverages with a Fizz!

There is a primal magic to a bubble. We see it in the slow, menacing burp of a geothermal spring, in the shimmering beads that rise from a deep-sea vent, and in the celebratory effervescence of a well-poured champagne. This ghost in the water, this captured breath of gas, has fascinated us for millennia. It was this same fascination that, in 1767, drew the English chemist and theologian Joseph Priestley to a brewery in Leeds. Hovering over the vast, fermenting vats, he discovered he could capture the heavy, invisible gas—carbon dioxide—and force it into water. By doing so, he had, for the first time, created artificial sparkling water, mimicking the fabled mineral springs of Europe.

Priestley’s discovery sparked a revolution in refreshment that rippled through the centuries, from the ornate marble soda fountains of American drugstores to the ubiquitous plastic bottles in every supermarket. Yet, for all our progress, a fundamental challenge remained, stubbornly confined to the home kitchen. While we could easily inject fizz into plain water, attempting the same with juice, wine, or tea in a standard carbonator was an invitation to disaster—a sticky, volcanic eruption that seemed to defy simple logic. If the process was just about dissolving gas into liquid, why was the outcome so violently different?

The answer lies not in chemistry, but in the turbulent physics of a bubble’s birth.

The Unruly Nature of Bubbles

Imagine a perfectly still, pure body of water. For a bubble of carbon dioxide to form, dissolved gas molecules need a reason to gather, a point of congregation. In very pure water, these points, known as nucleation sites, are scarce. The process is orderly, controlled. Now, imagine a glass of apple juice. It is a universe teeming with microscopic particles: fragments of pulp, complex sugars, colloids. Each of these is a perfect nucleation site, a tiny seed eagerly waiting for dissolved CO2 to cling to it and blossom into a bubble.

When you pressurize juice in a conventional carbonator, you are effectively planting thousands of these seeds. The danger comes at the moment of depressurization. A standard machine releases the pressure abruptly. This sudden change is a signal for every single one of those seeds to sprout at once, resulting in an uncontrollable cascade of foam—a miniature, chaotic storm inside the bottle. It is this principle of nucleation that makes carbonating anything with suspended solids so difficult. The liquid is simply too fertile for an orderly harvest of bubbles.

This is compounded by the core principle of carbonation itself: Henry’s Law. In simple terms, the law dictates that the amount of gas you can dissolve in a liquid is directly proportional to the pressure you apply. Think of pressure as a firm, invisible hug that squeezes gas molecules into the liquid and holds them there. The problem with traditional carbonators is that they end this hug with a sudden jolt. The pressure vanishes, the dissolved gas rushes out of solution, and the thousands of nucleation sites ensure the exit is anything but graceful. It’s the science behind a shaken bottle of champagne; the explosive result is not just about the pressure, but about the violent, uncontrolled release.

Engineering the Calm

To master the art of carbonating any beverage, then, is not about finding a more powerful way to inject gas, but a more intelligent way to release the pressure. It is a challenge of control, not brute force. This is the engineering philosophy at the heart of the Breville InFizz Fusion. It is designed less like a simple pump and more like a sophisticated pressure regulator.

The key to this control is the device’s FusionCap. It is not a simple on/off valve but a nuanced pressure diplomat. By twisting the cap, the user doesn’t just open a floodgate; they initiate a slow, managed bleed of pressure from the bottle. This gradual depressurization is crucial. It gives the dissolved CO2 time to come out of solution gently, preventing the simultaneous, explosive activation of all the nucleation sites in a complex liquid like juice or tea. It tames the storm, transforming a potential eruption into a controlled, elegant sigh of fizz. The process is entirely manual, a tactile dialogue between the user and the laws of physics, requiring no electricity, only a respect for the power contained within the bottle.

This elegant solution is supported by robust mechanical design. The Twist & Lock system creates a formidable, pressure-tight seal, ensuring the “hug” of Henry’s Law is applied securely and without leaks. The machine’s substantial, 8-pound stainless-steel body provides a stable platform for the forces at play, while the BPA-free bottle is engineered as a reusable pressure vessel, strong enough to withstand the repeated cycles of pressurization. These elements are not just features; they are the necessary physical framework that allows the scientific principle of controlled release to be executed safely and reliably.

From Lab to Latté

The result is a profound expansion of the creative canvas in the kitchen. The very problem of nucleation, once a barrier, becomes an asset. The ability to precisely manage its effects means that sparkling cold brew coffee, with its rich oils and solids, is now possible, producing a creamy, Guinness-like head. A craft cocktail can be mixed and then carbonated, infusing the entire drink with a vibrant effervescence that was previously impossible to achieve at home. A white wine that has lost its sparkle can be rejuvenated.

What Joseph Priestley captured in his laboratory—that elusive ghost in the water—has finally been fully domesticated. The journey from his curious tinkering over a brewery vat to a device that can deftly manage the complex physics of bubbles in any liquid is a quiet testament to centuries of scientific understanding and engineering refinement. The InFizz Fusion demonstrates that the most impressive technology is not always that which is most complex, but that which translates a deep understanding of the natural world into a simple, elegant, and empowering tool. It lets anyone become the master of the bubble, a conductor of the quiet, satisfying fizz that brings a simple drink to life.