It’s a good idea to let your drinks cool down before you take a sip.
Articles on Hot drinks
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Looking for a caffeine boost without the crash? Here’s why matcha could be a coffee alternative – minus the jitters.
Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.
US firm HeatGenie is hoping to revive a technology that has surprising origins in World War II and beyond.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Here’s the science.
Top contributors
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Professor of Science Communication and Chemistry, University of Hull
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Senior Lecturer in Exercise Physiology, Nottingham Trent University
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Senior Lecturer in Sport Engineering, Nottingham Trent University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Professor of Community Health and Wellbeing, The University of Queensland
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Reader in Ethnopharmacology, University of Westminster
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Associate Professor and Clinical Academic Gastroenterologist, Western Sydney University