• m3t00🌎M
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    156 months ago

    “In their lab, the team “cooks” samples of coffee grounds at 200° for four hours to reorient the caffeic acid’s carbon structure and form CACQDs.” Sounds like how I make coffee. Wonder if cold brew also works.

      • @[email protected]
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        fedilink
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        156 months ago

        Because then they wouldn’t have any left. I just drink half of what’s in the cup each time so I never run out.

        • @[email protected]
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          fedilink
          116 months ago

          While I can appreciate an infinite sum, as so: I think the surface tension of coffee would only allow about 4800 drops per cup, so you’d be able to drink half about 13-14 times before you’d run out.

          • @AA5B
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            46 months ago

            That was a snort spraying coffee everywhere. It’s not often that a math joke is just the perfect response at the perfect time

          • @lapommedeterre
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            36 months ago

            In Applied Coffee Drinking, you need to account for splitting the atoms when the cup is that low.

  • @AA5B
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    86 months ago

    It’s a pity this research is so preliminary. The worst thing about reading articles about this is how hopeful they sound but realizing how many ways this could not pan out and even th most optimistic scenario is well over a decade out