@evelynyap @professor_stoke Our answers were better, arguably more correct, and easier to get right by a person without a thermometer and a slide rule.
@g1comics @a_breakin_glass please download me!
@professor_stoke Constraints are made to be lifted.
@professor_stoke There's no need to pour all the coffee at once, and indeed you may want to only pour a little at a time to preserve heat in the original cup and maintain a longer enjoyable drinking time.
@professor_stoke You could also get extra cooling by pouring the still too hot coffee and milk into the then empty milk cup, which some might find preferable.
Did someone share one of my old videos this morning? It's also available on PeerTube:
https://video.typica.us/videos/watch/a4aecb05-2e2b-4b80-a532-b1a78155139b
Will be ordering another 2500ish pounds of coffee on Monday. Just replacements of things that are already on the shelf. Guatemalan coffees are unavailable through the web site until I get that shipment in and that'll be new crop. I didn't contract enough of that last year, but enough other places were long on their contracts that I could take their coffees until the new contract started.
@professor_stoke Add a small amount of coffee to the milk (instead of adding the milk to the larger amount of coffee) so you get something you can drink right away while the rest of the coffee cools. Then learn how to make coffee that's not too hot by the time you're standing in the cold.
@normand That might be tricky. She poses for the camera.
Author of Typica software for coffee roasters.