Cream in Her Coffee

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The cream has a lower thermal diffusivity than the coffee, so when they are combined together, the rate of heat transfer out of the cup of coffee is slowed. The cream adds mass. Perhaps the equilibrium temperature of the cream and coffee times the new mass is higher than that of the coffee alone? Puzzled by this one. Just guesses — my thermodynamics knowledge is a little rusty.

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But, those slow motion videos are absolutely sexy! Maybe the fat of the cream rises to the top and keeps in the heat. I thought Herve This covered this already.

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Now if you are saying that the cream is at the same temperature as the coffee before you pour it in then that is different. I would expect that the hottest coffee was at the top of the cup through hot water having lower density than cold. Having a hot layer of coffee at the surface is not desirable, as it would have a high rate of heat loss through evaporation steam and radiation of heat. Insulation: due to fatty material conducting heat less well than watery material; due to the thicker, more viscous cream impeding heat transfer by convection.

I can easily accept that cream in a coffee solution retains heat better than coffee alone. Which effect is the more important, if my goal is to drink my coffee hotter, for longer?


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Indeed, is it possible that I should let my cream warm up on the counter, if it starts sufficiently cold? Very simple….

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The hotter the coffee is, the faster it transfers heat to the air. Therefore adding the cream immediately will cool the coffee immediately, which would lower the rate of heat loss to the air. Leaving the hot coffee as it is means it loses more heat to the air first, and when the cream is added it lowers the temperature some more.

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Coffee Pollutant No. 1: Cream

Perhaps the equilibrium temperature of the cream and coffee times the new mass is higher than that of the coffee alone? Puzzled by this one.

Just guesses — my thermodynamics knowledge is a little rusty. But, those slow motion videos are absolutely sexy! Maybe the fat of the cream rises to the top and keeps in the heat. I thought Herve This covered this already. Now if you are saying that the cream is at the same temperature as the coffee before you pour it in then that is different.

I would expect that the hottest coffee was at the top of the cup through hot water having lower density than cold. Having a hot layer of coffee at the surface is not desirable, as it would have a high rate of heat loss through evaporation steam and radiation of heat.

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Do they offer Half & Half cream for coffee in Spain - Rick Steves Travel Forum

Insulation: due to fatty material conducting heat less well than watery material; due to the thicker, more viscous cream impeding heat transfer by convection. I can easily accept that cream in a coffee solution retains heat better than coffee alone. Which effect is the more important, if my goal is to drink my coffee hotter, for longer?

Indeed, is it possible that I should let my cream warm up on the counter, if it starts sufficiently cold? Very simple…. The hotter the coffee is, the faster it transfers heat to the air. Therefore adding the cream immediately will cool the coffee immediately, which would lower the rate of heat loss to the air.


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  7. Leaving the hot coffee as it is means it loses more heat to the air first, and when the cream is added it lowers the temperature some more. Your email address will not be published. Tweets ModernCuisine.

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