Cappuccino and Specific Heat Versus Heat of Vaporization

• Autores: Frits Hidden, Jorn Boomsma, Anton Schins, Ed Van den Berg
• Localización: The Physics Teacher, ISSN 0031-921X, Vol. 50, Nº. 2, 2012, pág. 103
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil the taste. The best way is to heat the milk slowly while stirring to froth the milk and create foam. But modern cappuccino machines in restaurants do not have time for slow heating. Could we heat the milk by just adding hot water?