Watching someone else cook (who wasn't a Guild instructor) was a fascinating process. Jenny had a natural talent for breaking down complex processes--and made it look effortless.
Today, she was attempting to teach the people of Savoria how soda was made.
She explained carbonation not as magic or mystery, but as simple chemistry—CO2 dissolving into liquid under pressure, creating that distinctive fizz when released. She showed them the equipment piece by piece, explaining what each component did and why it mattered.
"This is the pressure regulator," Jenny said, holding up a brass valve. "It controls how much CO2 enters the liquid. Too little, and your drink is flat. Too much, and it's over-carbonated—foamy, wasteful, unpleasant to drink. You want the middle ground."
She demonstrated the process: filling the carbonation chamber, sealing it, applying pressure, waiting the appropriate time, releasing pressure carefully to avoid foam-over.
"Now you try," Jenny said, stepping back.
