Started reading the article, and got lost on the basic coffee physics. The author's data appears to be a near exact fit to a*x^b+c with a=247.6 deg F, b=-0.453

Started reading the article, and got lost on the basic coffee physics. The author's data appears to be a near exact fit to a*x^b+c with a=247.6 deg F, b=-0.453, and c = 48.1 deg F with R2 = 0.999. Kinda weird, since 48.1 deg F is an odd asymptotic approach. However, it does take 1000 minutes to get below a normal room temperature (65?). Implies that the ideal serving time from the author's prep method is approximately: ~3.75-4 minutes for a serving temperature of 185 deg F, with drinking and consumption perhaps 5 minutes afterward. From this article: https://www.researchgate.net/profile/Nhan-Pham-Phuoc/publication/263598448_Effect_of_water_temperature_and_time_on_caffeine_extraction_from_coffee/links/00b4953b571152a5cf000000/Effect-of-water-temperature-and-time-on-caffeine-extraction-from-coffee.pdf https://www.researchgate.net/profile/Nhan-Pham-Phuoc/publica... 135 deg F does seem to be a reasonable choice for consumption, as it's the range where coffee caffeine extraction has mostly halted in the coffee grounds. Also, at least the author's honest, that it seems silly even your coffee mug has an "app" these days.