4 ms·
What's the theory behind a thermal flask being somehow better than a heated plate? Convection in the liquid? Venting of volatile compounds?
by gomox 3y ago
What's the theory behind a thermal flask being somehow better than a heated plate? Convection in the liquid? Venting of volatile compounds?
- hn_throwaway_99 3y agoI didn't really know the answer to that but I found this online: https://www.huffpost.com/entry/why-reheated-coffee-tastes-bad_l_5ea05587c5b6a486d08279fe https://www.huffpost.com/entry/why-reheated-coffee-tastes-ba... I do know that while I love espresso I don't have a particularly "discerning palate" (many of the lighter roasts that seem to be so popular among fancy coffee shops taste far too sour/acidic for my liking), but even I can taste the grossness of coffee that has been sitting on a hot plate too long. It just tastes really "burnt", bitter, and acrid.
- xp84 3y agoSomehow? I just assumed applying heat to something is very different than letting it stay the same temp by keeping it insulated.
- gomox 3y agoFrom the perspective of a molecule of water, I don't think you can tell whether the wall you are in contact with was heated by other molecules like yourself, or whether it was heated by an electrical resistor sitting behind it. It's just stainless steel at 95C or so that is touching your cheek.