Re: Practice the Black Arts in class, get fired.

In message <ddfr-FA7BCD.13300213052008@[EMAIL PROTECTED]
>, David
Friedman <ddfr@[EMAIL PROTECTED]
> writes
>In article <44ve1iovrq.fsf@[EMAIL PROTECTED]
>,
> Lowell Gilbert <lgusenet@[EMAIL PROTECTED]
> wrote:
>
>>
>> Aside from the fact that "routine" making and serving of coffee
>> involves a liquid about 60 degrees (Fahrenheit) cooler than
>> McDonald's was serving it.  Normal coffee is safe to drink
>> immediately, and McDonald's coffee isn't (or at least wasn't).
>
>Not according to the source linked to.
>
>Not being a coffee drinker, I don't have much first hand data. Tea is
>generally made with water that has just been boiling, so I wouldn't be
>surprised to see it starting out at that sort of temperature.

 Making and serving are two different things. When coffee is made the
process uses very hot water, close to boiling. Drip machines and
espresso systems pass near-boiling water through coffee grounds which
cools it substantially. The resulting liquid coffee is then either
dispensed immediately (in the case of espresso machines) or it drips
into a jug kept on a hotplate.

 MacDonald's hotplate coffee jugs were kept very hot, way hotter than
any other fast food establishments were prone to do. This has been
explained by some as due to factors including the coffee blend they used
tasting better if kept very hot, and also because it was often taken
outside to be consumed minutes later when it would have cooled down
somewhat.

 My own experience of MacDonald's coffee has been that it is dispensed
way too hot to drink immediately, even after the addition of milk or
creamer. This is not true of most other fast food places I have
frequented.
-- 
 To reply, my gmail address is nojay1              Robert Sneddon