Factors influencing the rate of cooling of hot coffee and tea have been investigated theoretically and studied experimentally using deliberately ‘‘domestic’’ apparatus. It is demonstrated that black coffee cools faster than white coffee under the same conditions. Under most (but not all) circumstances, if coffee is required to be as hot as possible several minutes after its preparation, any milk or cream should be added immediately, rather than just before drinking.
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© 1988 American Association of Physics Teachers.
1988
American Association of Physics Teachers
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