actually it seems that in taste tests McD's actually comes out at or near the top.
Also, I have had a serious burn from coffee -- not on my lap and not McD's, but ya, second degree burns that took a month to heal from a coffee that I had had a good ten minutes. I had it propped on the dash while I shifted gears or something and a freaking deer jumped *right* in front of my car. I suddenly understood how people can not see them, and stood on my brakes. I did not hit the deer but the coffee toppled majestically from the dahboard and upended itself over my leg. On Dec 21, 2007 3:17 PM, Todd <[EMAIL PROTECTED]> wrote: > "between 195-205 degrees Fahrenheit [91-96 °C] for optimal extraction" and > consumed "immediately". > > How does one "immediately" consume something that is 195-200 F? > > > "For coffee to be 150 °F when imbibed..." > > Apparently, the coffee was not 150 F when she spilled it in her lap. > > "Other testimony showed that as the temperature decreases toward 155 > degrees, the extent of the burn relative to that temperature decreases > exponentially. Thus, if Liebeck's spill had involved coffee at 155 degrees, > the liquid would have cooled and given her time to avoid a serious burn." > > Yeah, and I don't think people getting coffee at McDonalds are going for > gourmet flavor, so all of this "optimum temperature and flavor" stuff really > doesn't seem to apply. > > ----- Original Message ----- > From: "Sam" <[EMAIL PROTECTED]> > To: "CF-Community" <[email protected]> > Sent: Friday, December 21, 2007 4:53 PM > Subject: Re: Someone is trying to sue me > > > > 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 [91-96 °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 150-160 °F [66-71 °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] > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| 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:248885 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
