Here is a Theoretical Question I have been pondering

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Discussion Overview

The discussion revolves around the optimal timing for mixing cream into hot coffee, considering factors such as temperature, cooling rates, and blending efficiency. Participants explore the implications of adding cream immediately versus waiting until reaching home.

Discussion Character

  • Exploratory, Conceptual clarification, Debate/contested

Main Points Raised

  • One participant suggests that mixing cream into the coffee immediately is preferable to keep the coffee as hot as possible, as the cold cream will raise the coffee's temperature during the drive home.
  • Another participant notes that the rate of heat loss from the coffee is slower when mixed with cream due to the increased volume and mass-to-surface area ratio, which could lead to a cooler temperature overall if mixed later.
  • A different viewpoint emphasizes the goal of cooling the coffee enough to drink it sooner, advocating for immediate mixing to achieve this.
  • One participant references a cooking show, suggesting that adding ingredients in a hot state aids in blending, citing personal experience with dry coffee creamer clumping in cooler liquids.

Areas of Agreement / Disagreement

Participants express differing views on whether to mix cream immediately or wait, with no consensus reached on the best approach.

Contextual Notes

Participants consider various factors such as temperature changes, cooling rates, and blending efficiency, but do not resolve the implications of these factors on the final outcome.

Who May Find This Useful

This discussion may interest individuals exploring practical applications of thermodynamics in everyday situations, particularly in food and beverage contexts.

mightyhealthy
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Here it goes:

You purchase a cup of coffee at Dunkin Donuts. The coffee is about 90deg. in a styrofoam insulated cup. The main question is: Should you mix your cream, which is about 5deg cels, in the coffee at dunkin donuts or wait til you get home? The temperature outside is about 25deg. Home is about 5-10min away by car. It's not a trick question. Ok it should be that you mix the cream before, but why?
 
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Assuming the intention is to keep the coffee as hot as possible - milk later.
The cold milk will rise in temperature on the way home.
The rate of cooling of the coffee is proportional to temperature so cooler (milky) coffee would cool more slowly but at any point in the cooling curve it will be cooler if the milk is added.
 
Also, the rate of heat loss by the coffee is slower not only due to the insulated cup, but the greater volume of the fluid, which makes a greater ratio of mass/surface area. The temperature change in the creamer will be more rapid because it is a smaller body.

But for me, the goal is to get the coffee cooled down enough to begin drinking sooner without burning my mouth, so I add and mix immediately.
 
watching Rachel Ray..is it not better to add oneingredient to another in as hot a situation as possible..aids in blending?
i know if you add that dry coffee creamer to a luke warm cup of java..it clumps up..right?
 
Ranger Mike said:
watching Rachel Ray..is it not better to add oneingredient to another in as hot a situation as possible..aids in blending?
i know if you add that dry coffee creamer to a luke warm cup of java..it clumps up..right?

Based on my experience, that's true.
 

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