[Petrochemicals (OP)]

If I have a pressurised coffee machine does it make colder coffee?

[paul cotter]

Why do you want cold coffee? I would imagine the temperature of the delivered product would be determined by internal settings of the machine rather than the methodology employed. I will await Alan's opinion as I gather from his subscript that he is a coffee connoisseur.

[Petrochemicals (OP)]

Why do you want cold coffee? I would imagine the temperature of the delivered product would be determined by internal settings of the machine rather than the methodology employed. I will await Alan's opinion as I gather from his subscript that he is a coffee connoisseur.

It was a question that came about due to a comment about a "latte " being luke warm upon service, a fancy pants coffee from one of these coffee shops.  If the water is pressured it will be a higher temperature, but upon release i imagine the latent evapourative heat will suck a large ammount of energy from the water?

[Bored chemist]

If I have a pressurised coffee machine does it make colder coffee?

Colder than what?

[alancalverd]

More of a habitual guzzler than a connoisseur, but if you pay through the nose for an arty-farty barista latte, the basic coffee shot (which costs about 5p to make) is the same as an espresso. The incoming water should be at about 90 C to extract your money's worth of flavor and the product will cool rapidly when it hits the cold cup. The milk (10p) should be steamed to the same temperature (about 70 - 75 C). Problem is that baristas have more important things to do than serve decent coffee, which is why it isn't a drink so much as a retail experience involving overpriced biscuits, sticky tables, and a lot of shouting, so the probability is that the coffee shot has reached about 50C and there isn't time to fully heat the milk as well as making a fancy pattern on the top, which is what you are paying the other ?3.50 for, and some miserable bugger will complain if, after waiting 20 minutes for his beverage, it is too hot to drink before the next world-shattering tweet demands his attention, so it is always served at revenge temperature.  (Twice armed is he whose cause is just, but three times he who gets in fust).

Fortunately most good garages serve Costa (other brands are available, but awful) latte from a machine dedicated to getting it right, and carefully timed so that you can order it, run to the toilet, and be back  just as the last drip of hot java hits the cup. Still overpriced, but less of an imposition on your time. We pass this way but once, and if you want to make a fortune, set up a 10-gallon percolator in an airport and sell a cup of decent Americano every 15 seconds for a pound.