noting that coffee never tastes as good as it smells.....
Do the aroma-producing compounds responsible for the aroma of freshly made coffee
evaporate, into the air, at a lower temperature than what remains for drinking, in the cup as liquid, and is it possible, to fractionally distill JUST THIS particular fraction at a temperature lower than 100 deg C, to obtain a liquid that finally actually does taste like it smells?
(could those of you who have access to the proper glassware please do this, taste it and let me know)
2007-11-23
01:13:50
·
1 answers
·
asked by
Anonymous
in
Engineering