http://www.boyds.com/coffee/brewingguide.html Serve coffee as soon after brewing as possible. Coffee loses flavor and aroma quickly. If brewed coffee must be "held" on a direct heat source, it should be held at 185°F, and for no longer than 20 minutes. Higher temperatures cause coffee to break down quickly, producing a bitter and flat taste. Lower temperatures make the brew too cold and consumers will be dissatisfied. Reheating brewed coffee breaks down the components of the coffee and results in an undesirable flavor.
http://en.wikipedia.org/wiki/McDonald's_coffee_case#Other_coffee_burn_cases Though defenders of the Liebeck verdict argue that her coffee was unusually hotter than other coffee sold, other major vendors of coffee, including Starbucks, Dunkin' Donuts, Wendy's, and Burger King, produce coffee at a similar or higher temperature, and have been subjected to similar lawsuits over third-degree burns.[14] Home and commercial coffee makers often reach comparable temperatures.[15] The National Coffee Association instructs that coffee be brewed "between 195-205 degrees Fahrenheit [9196 °C] for optimal extraction" and consumed "immediately". If not consumed immediately, the coffee is to be "maintained at 180-185 degrees Fahrenheit." [16] Judge Frank Easterbrook wrote a unanimous 7th Circuit Court of Appeals opinion affirming dismissal of a similar lawsuit against coffeemaker manufacturer Bunn-O-Matic. The opinion noted that hot coffee (179 °F (82 °C) in this case) is not "unreasonably dangerous.": The smell (and therefore the taste) of coffee depends heavily on the oils containing aromatic compounds that are dissolved out of the beans during the brewing process. Brewing temperature should be close to 200 °F [93 °C] to dissolve them effectively, but without causing the premature breakdown of these delicate molecules. Coffee smells and tastes best when these aromatic compounds evaporate from the surface of the coffee as it is being drunk. Compounds vital to flavor have boiling points in the range of 150160 °F [6671 °C], and the beverage therefore tastes best when it is this hot and the aromatics vaporize as it is being drunk. For coffee to be 150 °F when imbibed, it must be hotter in the pot. Pouring a liquid increases its surface area and cools it; more heat is lost by contact with the cooler container; if the consumer adds cream and sugar (plus a metal spoon to stir them) the liquid's temperature falls again. If the consumer carries the container out for later consumption, the beverage cools still further.[21] On Dec 21, 2007 1:18 PM, Adam Churvis <[EMAIL PROTECTED]> wrote: > Don't put words in my mouth. I believe Ladder Guy is too stupid to > function, and that a ladder company shouldn't be liable for dangerous misuse > of a product. > > But the woman wasn't handed that thing known familiarly as "coffee"; she was > handed something so far outside of the normal functioning of coffee that it > doesn't deserve to be called coffee (in a legal sense). They gave her > something well more dangerous than should be reasonably expected, so the > brunt of the fault was theirs (80%, as per a later court revision, in fact). > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;160198600;22374440;w Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:248876 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
