"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
> > In article >,
> > (David Fetter) wrote:
> >> The real coffee story is a lot less flattering to McDonalds than you
> >> appear to assume here.
> >>
> >> http://www.lectlaw.com/files/cur78.htm
> >
> > An interesting read. Thank you.
>
>
> It may be interesting, but it's full of half-truths and lies.
>
> McD's screwed up bigtime by not taking the case seriously, and they got
> out-lawyered. Being right is not necessarily a good defense.
>
> Coffee is brewed at about 200 degrees. To serve it at 135 to 140
> degrees, they would have to chill it, otherwise the temperature would be
> inconsistent from one cup to another, depending on how fresh it was (and
> they would still be exposed to liability if a customer happened to get a
> fresh cup.) The coffee also has to be served hot enough that someone
> can add cream to it and still have a hot beverage instead of just warm.
'

I've worked food service and restaurants. The coffee pots, urns, whatever
always have temperature controls. The brewing water was 190F and the heat
pad temperature was usually around 150 or so. Plus or minus 5 degrees.
That was the way it was done wherever I worked. The coffee really cools off
very fat especially while it is dripping into the pot from the brew basket.
To keep it at 190 or 200 meant that the water would evaporate very quickly
and the coffee would have a terrible burned taste. People would send it
back and the whole pot would get tossed.

Paul