If you use loose leaf tea, then the leaves themselves will insulate a minuscule amount of heat, meaning the tea will cool down about 0.000001%* slower.Right, so it IS just me!
Hmmm. I’m not sure that’s the answer I was looking for …If you use loose leaf tea, then the leaves themselves will insulate a minuscule amount of heat, meaning the tea will cool down about 0.000001%* slower.
*This percentage might be too high.
Do you put your coffee in the freezer after making it?Hmmm. I’m not sure that’s the answer I was looking for …
“Those are not the answers you’re looking for”
It’s not the answer you’re looking for but I was always told “you don’t use boiling water for coffee”. Coffee boiled is coffee spoiled:)I genuinely cannot believe there are 15 different threads in existence on this topic. It’s obviously a matter of some import to forum members.
Anyway, the answer to my question is probably contained within one of those threads but who knows, knowledge and science move on, and some of those threads are prehistoric.
I’m a newcomer to coffee, having spent a lifetime only drinking tea, and I can’t work out if it’s just my imagination (running away with me) or does coffee go cold more quickly than tea? It certainly feels like it.
I’ve always had to sip my brews, but making coffee at home, for which I even use boiling water as per tea (yeah, I know) and the same amount of cow lactate in both, I still feeling like I’m necking a mug of coffee in about 60 seconds.
Answers on a postcard, ta v much.
No! But I am fond of adding a spoonful of drinking chocolate powder to the coffee granules to create my own “mocha”, so that maybe makes it more drinkable, but if it was tea it would just be too hot to wolf it down as quickly as I seem to, even with freshly boiled water.Do you put your coffee in the freezer after making it?
Maybe you put more milk in coffee than tea?No! But I am fond of adding a spoonful of drinking chocolate powder to the coffee granules to create my own “mocha”, so that maybe makes it more drinkable, but if it was tea it would just be too hot to wolf it down as quickly as I seem to, even with freshly boiled water.
I can’t fathom it. Maybe the chocolate powder and coffee granules and half a spoon of sugar absorb more of the heat whereas a tea bag only in for a few seconds doesn’t have the same impact.
Or maybe because I stir it a lot more than a mug of tea, a lot of heat gets absorbed by the stirring spoon(?)
Yeah, I did think of that, and it could be the answer, but I thought/think the differences were/are negligible.Maybe you put more milk in coffee than tea?
No worries. We’ve just got a kettle that can brew loose leaf tea in it and at different temperatures.Yeah, I did think of that, and it could be the answer, but I thought/think the differences were/are negligible.
I do appreciate you responding to my seemingly bizarre and niche musings on this topic btw pal ;-)
It usually takes me a while to drink a coffee but if I have a muffin or piece of cake with it I can swig it back in no time.No! But I am fond of adding a spoonful of drinking chocolate to the coffee powder to create my own “mocha”, so that maybe makes it more drinkable, but if it was tea it would just be too hot to wolf it down as quickly as I seem to, even with freshly boiled water.
I can’t fathom it. Maybe the chocolate powder and coffee granules and half a spoon of sugar absorb more of the heat whereas a tea bag only in for a few seconds doesn’t have the same impact.
Or maybe because a stir it a lot more than a mug of tea, a lot of heat gets absorbed by the stirring spoon(?)