- Coffee facts
L2 = gDt/4h
Whaaat? For all non-math-geniuses (including us): That is the incredible formula for calculating the ideal biscuit-dunking-technique. Unbelievable?
Babette Lichtenford
True though. By order of a biscuit manufacturer, the physicist Dr. Len Fisher discovered in several months of test runs, how to ideally dunk a biscuit into coffee (or tea), without risking to drop a soggy chunk into the cup. There is even an overview table for different types of biscuits. And a “biscuit-dunking-holder”. Any questions?
BY THE WAY, THIS IS THE TRANSLATION OF THE FORMULA:
* The square of the liquid level equals the surface tension of the coffee multiplied with the average pore diameter of a biscuit and the amount of time the biscuit is dunked, divided by the viscosity of the coffee times 4.<br>
All clear? Of course, adding milk froth changes everything.
