Ewan McNay wrote:
>
>
> Mark Lipton wrote:
>> 1. Yes, oxygen does have a higher solubility in cold water than in room
>> temp water; that's why coffee should be made from cold water brought to
>> near-boiling (it has the highest amount of dissolved oxygen).
>
> That semi-colon reminds me of the famous 'step 2: a miracle occurs'
> cartoon . Why is coffee better when made with high dissolved-O2?

Because the characteristic aroma of coffee is produced by the oxidation
of a thiol in the coffee, so one needs the dissolved oxygen to promote
that reaction.

Great use of gratuitous math, Ewan, not to mention the puns!

Mark Lipton