The delicious effect of espresso foam [research study]

Two scientists in Japan studied how the foam on a fresh cup of espresso makes that drink so thermodynamically delicious. My “Improbable Research” column on the RealClearLife web site gives details. It begins:

What’s not so hot about hot coffee —no matter how much you love it — is how quickly it cools.

Two Japanese scientists noticed that espresso has an advantage over plain coffee, in maintaining the right temperature. So they poured into some research to get to the bottom of the phenomenon. Their newly published study tells how and why espresso lets a drinker linger longer over a cuppa…

BONUS: The RealClearLife column is new. The first item I did for it is about whether time seems to stand still when you are in a Mercedes-Benz automobile that crashes.

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