Commercial carbonation is simply done by pressurizing water together with CO2. It's done in big vats, and the bottles are filled and immediately sealed. For a

Commercial carbonation is simply done by pressurizing water together with CO2. It's done in big vats, and the bottles are filled and immediately sealed. For a while we had our cola on tap in the office (and we'll probably do it again). We used the same carbonator system we use for the beer tap, which is basically a CO2 tank hooked up to the source liquid, like this [1], and which injects the CO2 into the water on demand. It's the same principle used in soda fountains. It doesn't scale to real bottling operations, though. As for the article, I disagree that "the soda stream carbonation doesn't really produce the desired effect". I have an off-the-shelf carbonation system that's similar to SodaStream, and it works really well. But these units vary a lot in carbonation quality, so it may be that the author of the article did not have a good enough carbonator. The important factor is the size of the bubbles; smaller bubbles means they last longer and provide a "fuller" effervescence. [1] http://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system http://www.popsci.com/diy/article/2012-06/how-make-your-own-...