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Time vs. Temperature

I always use a mug infuser for my teas, and when I infuse tea that requires something below the boiling point for the water, I start with boiling water in the mug and then wait for a fixed amount of time for the cooling to occur. I had been estimating this, but recently I did a rather careful measurement of it, pre-heating a good, accurate thermometer to the boiling point and then holding the bottom of it in the center of the mug to get good readings.

Starting with a thick-walled 12 oz. mug at room temperature, here's the data:

Immediately after pouring - 202 F (heat going into mug, etc.)

1 minute - 190 F 2 minutes - 179 F 3 minutes - 172 F 4 minutes - 167 F 5 minutes - 163 F 6 minutes - 160 F

Randy

Reply to
RJP
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Excellent data for those who don't want to use a thermometer :).

Thanks.

Reply to
Bluesea

But somebody else's mug may cool at a different rate. No? Different size, wall thickness, ambient temp...

Just causing trouble.

Joe

Reply to
Joseph Kubera

Well, sure, if you are worried about a degree or two. But I would expect that most 12 oz. mugs and reasonable ambient temperatures would yield very similar results. I would, however, expect 6 oz. cups or teapots to be quite different and require a new set of measurements.

Also of note - my thermometer reads a much cooler temperature (over 10F cooler) when it is allowed to rest on the bottom of the mug. I suppose this stands to reason, but it is a warning to those who use thermometers that most of the water may be significantly hotter than the thermometer reading if you just dump the thermometer in the mug and let it rest there.

Randy

Reply to
RJP

Yes, of course, but for those who don't use a thermometer, it gives them an idea about what's going on. After all, he did specify that his is a 12 oz thick-walled mug - very different from a 10 oz bone china mug or 8 oz glass coffee...er, excuse me!...tea cup.

Yeah, yeah ;).

Reply to
Bluesea

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