Coffee, Milk and Temperature Balance

In this article, we will talk about how the coffee, milk and temperature balance should be in order to get a good coffee.
First, let's talk about the differences between Cappuccino and Latte. In Latte, Espresso, plenty of milk, and a small amount of milk foam are placed in the glass from bottom to top, respectively; In Cappuccino, there is Espresso coffee, a small amount of milk and a lot of milk foam in the glass, from bottom to top, respectively.

We would also like to clarify a dilemma that we all face from time to time. We all want to keep our coffee as hot as possible, especially during the winter months. So, in cases where we need to wait for a while before drinking our coffee, should we add milk and wait, or should we add milk just before drinking the coffee? Basic physics knowledge of heat transfer answers this question. Coffee with added milk cools 20% slower than black coffee for the following three reasons.
Black coffee is darker: Dark colors absorb heat more than light colors (like wearing light colors in summer and dark clothes in winter). Of course, since the radiation is double-sided, this also applies to emission (radiative power), ie dark colors lose more heat by radiation.
Stefan-Boltzmann's Law: According to Stefan-Boltzmann's law, hot surfaces lose heat faster. In other words, since the temperature of the coffee you have cooled from the beginning by adding milk will decrease, the heat loss will be slower than the black coffee that has remained warm.
Opposite of viscosity and evaporation: Coffee's greatest heat loss is usually from evaporation. You can increase the viscosity of coffee by adding milk to it. In this way, you can reduce the evaporation rate and reduce heat loss.
As a result, if you are going to add milk to your coffee, we recommend adding it immediately after preparing your coffee in order to keep your coffee hot for a longer period of time. You can use a milk pot when adding hot milk or to froth your milk.
#stay with coffee