/ boiling a kettle 2
cup 1 = boiling water added left to brew about 3.75 minutes - i'm a wimpy southerner, milk added.
Cup 2 = boiling water and milk added at the same time or thereabouts. left for 3.75 minutes.
which one will be warmer at point of drinking? i think it will be cup 1, but that's only from a theoretical physicists thought experiment type of view.
adding the milk immediately will give a smaller surface area to volume ratio, leading to less heat loss and a warmer cuppa. however, that assumes the milk comes out of the fridge when poured.
if the milk is taken out of the fridge at the same time in both scenarios, then the problem is influenced by the milk carton too.
> cup 1 = boiling water added left to brew about 3.75 minutes - i'm a wimpy southerner, milk added.
> Cup 2 = boiling water and milk added at the same time or thereabouts. left for 3.75 minutes.
> which one will be warmer at point of drinking? i think it will be cup 1, but that's only from a theoretical physicists thought experiment type of view.
Wrong. And that's from a theoretical physicist point of view.
Cup 2 will be warmer at drinking. When the liquid is hotter (ie. cup 1) there is a larger temperature difference between the liquid and the ambient air temperature meaning heat will be lost faster. Reducing the temp' early on (cup 2) reduces the differential and reduces the rate heat is lost.
For example, in 20 degree C air, water in a cup will cool from 100 to 80 degrees faster than it will cool from 80 to 60.
But, tea should brew at a higher temperature or it won't taste as good, so if you're concerned about drinking temperature and taste, pre heat the cup first, brew, then add milk.
But theoretical reasoning is, though interesting, of little value when empirical evidence can be easily obtained by those so minded.
Empirical evidence will confirm that the correct theoretical reason is, well, correct and that the OP is wrong.
That was my initial judgement too.
But milk in first (assuming a tea bag) has the following advantages:
-No risk of overspill upon adding milk after brewing.
-Bag can be left in till desired browness reached.
-No need to stir.
Indeed, with this last one, if you pour the water on the bag right, it'll stay floating and you don't even need a spoon.
Time at university well spent.
Add milk to the cup before the tea, this prevents curdling and also protects your fine china from cracking when the hot tea is added.
(or preferably drink it black!)
After pouring your tea add more hot water to the teapot and cover with a teacosy, this will continue to brew and leave you with enough for a second cup of tea without wasting energy reboiling the kettle or having to use a further teabag.
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