that was an afterthought at best

thermodynamics for a cock and balls in chocolate powder

aye

The white milk is less dilute than the brown milk so having more of the white milk on the top loses heat less quickly

Like I said

brown milk

it was an afterthought you mental case

rofl

Hey I am new

And you could just have a blob of white on top but if you can see it might as well make it pretty

It isn't hard

get a coffee in you and paint a picture, stop getting them mixed up

The coffee does taste better if you stir it through tho that's common knowledge

But it's designed to retain more heat on the way to the table.

right

I want to be retaining brain cells

like

Now

other than the fact that I stufy thermodynamics and fluid mechanics

I was a barista I'm in the secret club

That sounds like bs tbh

it is

Microfoamed milk is an aerated liquid

there is no way in sweet fucking hell a coffee is losing enough heat to have any impact on your enjoyment of it at all

P L A C E B O

Exactly what I said

so even using that as an exuse is ridiculous

Whit

*windows XP shut down sound*

***HAVE YOU ANY IDEA HOW MANY TIMES I TAKE A COFFEE OVER AND PEOPLE COMPLAIN IT'S COLD LIKE***

then you took about 10 minutes

you mental case

Bet you were

gabbin away

***BITCH THIS WAS MADE 30 SECONDS AGO SORRY WE DON'T WANNA BURN YOUR FACE OFF***

as per

Does the foam come out the same temp as the coffee?

@AstroTorch the liquid should be the same throughout

But when it mixes with the shot, or with the crema on top, it's watered down.

My guess is the effect would be pretty negligible if there is any

A perfect jug of milk is exactly the same consistency top to bottom