Why Coffee Cool Faster Then Tea
Dark materials both absorb and radiate heat faster than lighter ones because dark color materials reduce heat faster than light color materials, and brewed coffee is usually darker in color than brewed tea. Offer may cool down faster, but if true, the difference is quite small.
Well, as a scientific principle, certain materials retain heat (or resist
heat) indifferent amounts.
Assuming your coffee and tea are doctored (or not doctored) in the same manner, start at the same temperature, and are in near-identical containers, there is a theoretical reason why the coffee may cool down faster.
First, black coffee is darker, so it emits heat faster than lighter-colored coffee with cream.
Assuming your coffee and tea are doctored (or not doctored) in the same manner, start at the same temperature, and are in near-identical containers, there is a theoretical reason why the coffee may cool down faster.
First, black coffee is darker, so it emits heat faster than lighter-colored coffee with cream.
The second, Reason is the Stefan-Boltzmann law, which says that hotter surfaces radiate heat faster. You pour cream in a cup and the coffee drops in temperature immediately. But the rate at which it loses heat also drops.
On basic thermodynamics instead of this answer,
if the same amount and the temperature of liquid of both types of coffee
and tea are healed in the same cup then it seems unlikely that the coffee
really would cool faster than the tea.
There are some basic heat transfer mechanisms:
- Conduction
- Convection
- Radiation
