Random thoughts about a soul-less cup of coffee…
I was making my coffee today and some strange thoughts came to mind. I know that Philadelphia tap is “hard water” meaning it contains minerals in the water that make it harder for you to dissolve (?solutes into solution? chem isn’t my favorite subject…) things into it… hence problems with doing your laundry and stuff like that. anyway, I digress. I was wondering if there was something peculiar about how I must make my cup of coffee.
For my “soul-less” cup of coffee, you mix together instant coffee, non-dairy creamer and some honey. Having extensive experience (2 summers) working at Dunkin’ Donuts, I would consider myself well-versed in the art of coffee making. (aka read the instruction manual) For a cup of normal D&D coffee: add sugar first, pour in coffee to dissolve the sugar leaving room for creamer, then add creamer. Voila! Hot, steaming caffeine hit on the go~
However… this method doesn’t seem to work very well when using instant coffee, honey & non-dairy creamer. When I add the ingredients for my soul-less coffee in the same manner, I always get these appalling white specks floating in my drink. It’s like what happens when you pour spoiled/curdled half&half into coffee… (think little-cheese-flake-things but, not quite chunks) I’d have to say, while my sense of taste is not really offended by these little flakes, it bothers my visuals and my mind isn’t exactly happy that I am drinking this looks-like-spoiled-dairy-product-cheese-but-isn’t-really.
So by experimenting/ trial & error, I’ve found that the following sequence works better: Add non-dairy creamer & honey first, then finish with instant coffee. No floating white stuff swirling in my cup.
Anyone have any idea as to what kind of chemical reaction was avoided to make my soul-less coffee look good? 😀 😀
I’m actually partial to liquid creamer for this very reason! At work whenever I try to mix in dry creamer.. I always get the chunks, and like you said, visually it’s just very unappealing! Try the liquid, my friend. It’s a world of difference!
1. Hard Water – Water containing many magnesium and calcium ions. Yes, makes things hard to dissolve, but the bigger problem is that it generally leaves a residue.
2. I believe, and I could be wrong, those white specks are because pouring the hot water over the powder cooks part of the powder then causing it to congeal. But dont’ quote me on that ;)….MUAHAHA
-_______-;; wowwwww
you think too much.
*roll eyes* this is NOT a competition, young man hahaha 😉
hahaha kidding kidding, twiny…you know me, I hear competitive tones in EVERYTHING ;)…I know you weren’t :sunshine: