Oz coffee snob
November 1st, 2011 at 5:47 pm
Hey, you don’t want the coffee to be too hot…..one of the problems our US coffee drinking brothers and sisters face is the way your Baristas sometimes (usually) allow the ground beans to burn in the dripper, meaning that the acid burnt flavour drips into the cup. Too hot therefore moves the graph back to “Disgusting”.
November 1st, 2011 at 10:47 pm
The line should start low, then go up as coffee reaches that ultimate perfect temperature, about 10 minutes after being brewed. Then it can decline as shown, and rise for iced coffee.
November 21st, 2011 at 7:05 am
They have missed the complicating factor of adding large amounts of sugar to iced coffee. Although perhaps they are the sort of people who have sugar in hot coffee – but in that case, it’s really not so bad at room temperature. Perhaps they’re drinking shitty american coffee that needs an extreme of temperature to be interesting. As we all know, shitty coffee produces shitty graphs.
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