Coffee mystery...

[mrblanche]

Originally Posted by GoldenKitty45

Well when you guys use the fake stuff you never know what you will get!

So do you now wonder what the stuff does when inside you?????

Actually, as long as the fake stuff is U.S. made, you probably know better what it has in it (right down to the molecular level) than what you might find in some very "natural" things, such as maple syrup or molasses.

One thing I worry about is honey. I'm seeing more and more of it being listed as imported, and it's so easy to adulterate it.

 

[mrblanche]

More on the coffee mystery!

Being the "Why?" guy I am, I checked today.

Coffee out of my coffee maker is 155 degrees.

Coffee reheated in my microwave is just a hair over 140 degrees.

So, it's not heat that causes the foam. I'm still stumped!

 

[threecatowner]

HaHaHa! Only on TheCatSite and a lazy summer weekend could we have such a spirited discussion on sugar/sugar substitutes. I love you guys!

 

[mrblanche]

To revisit this issue...

I just reheated some coffee in the microwave. I put sugar in it, and IT foamed up! Same coffee and same sugar that didn't foam when I got it out of the coffee maker.

 

[ldg]

I'm pretty sure it's the way microwaves work to heat liquid vs. a coffee maker. Radio waves vs. electricity. The radio waves heat by "exciting" the water, where the coffee maker uses electricity to heat a surface that heats the water. So your "excited" coffee makes stuff foam.

We make tea and do use the microwave to heat it up - but I add the sugar to the entire pot (we use raw sugar) so I don't think I've ever added sugar to something I've heated up in the microwave.

????????????????