ChatterBank1 min ago
Microwaving coffee
8 Answers
My boyfriend heats up filter coffee in the microwave to save him keep making a fresh cafetiere if he hasn;t drunk it all. Surely some electro thingys will be in the drink then from the microwave? do they emit nasty things into our food and drink?
Answers
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Microwaves are simply comprised of RF (radio frequency) energy. These excite the atoms in the coffee, converting the energy to heat. There are no 'particles' and nothing, except heat, is added to the coffee.
In general, radio signals (including microwaves) are completely harmless to humans. (We're constantly being bombarded with signals coming from TV and radio transmitters, mobile phones, etc). However, some people believe that the electromagnetic (=radio) energy which comes from electricity power lines might cause cancer in people who live beneath them. (The evidence for this is extremely weak).
Similarly, many scientists have concerns that the radio signals from mobile phones may damage the brain cells of users. (The evidence is also weak but it's still recommended that young children should not use mobile phones).
However, nobody has yet suggested that radio energy (including microwaves) can harm foods (or coffee!).
Chris
In general, radio signals (including microwaves) are completely harmless to humans. (We're constantly being bombarded with signals coming from TV and radio transmitters, mobile phones, etc). However, some people believe that the electromagnetic (=radio) energy which comes from electricity power lines might cause cancer in people who live beneath them. (The evidence for this is extremely weak).
Similarly, many scientists have concerns that the radio signals from mobile phones may damage the brain cells of users. (The evidence is also weak but it's still recommended that young children should not use mobile phones).
However, nobody has yet suggested that radio energy (including microwaves) can harm foods (or coffee!).
Chris
My chemistry teacher once recounted a story about how a journal article he once read in the 70�s about a man who died and was found to have lethal levels of tannic acid in him.
The coroner found out that the man worked a late shift, and when he came home he�d re-heat the tea his wife had made hours before she�s gone to bed.
This some how led to the teas tannic acid levels increasing and over the years he had absorbed way to much.
Not sure on the authenticity of it but it�s a good one to tell the lazy re-heaters amongst us!!
The coroner found out that the man worked a late shift, and when he came home he�d re-heat the tea his wife had made hours before she�s gone to bed.
This some how led to the teas tannic acid levels increasing and over the years he had absorbed way to much.
Not sure on the authenticity of it but it�s a good one to tell the lazy re-heaters amongst us!!
But microwaving coffee completely mucks about with the aromatic oils that make the flavours - even in instant brew. Thats why gold or bleach free filter papers (if you filter brew the coffee) are recommended, not just using any old paper as this imparts a flavour to the brew as well, so make sure the cafetiere filter is cleaned of old coffee grounds as this will spoil the taste too...
And coffee stored in a fridge next to last nights curry will pick up unwanted flavors too...
There has been a m/wave coffee blend developed to save another 3 seconds of someones life who can't wait for water to get hot, but coffee should not be brewed over long periods nor ideally over 90C anyway as the taste of coffee comes from the volatile oil components, and over heating mucks this up, which a m/wave can do easily.
Plus you get into all sorts of arguments about chemical composition, solids, fibre content - and that old problem of dicaffeoylquinic acids!
Coffee-heads get all testy about always using fresh water, not over heating water, using specific blends for specific occasions, altering strengths of roast, prefering Jamaica Blue Mountain over AA Arabica or whatever, etc, but why not just make a fesh pot..
As above post, no such thing as a microwave lying about after cooking. M/wave ovens heat food in exactly the same way as anormal oven - by creating heat in the moisture in the product. You get more microwave exposure from driving past a radio mast or even watching TV than from an oven...
And coffee stored in a fridge next to last nights curry will pick up unwanted flavors too...
There has been a m/wave coffee blend developed to save another 3 seconds of someones life who can't wait for water to get hot, but coffee should not be brewed over long periods nor ideally over 90C anyway as the taste of coffee comes from the volatile oil components, and over heating mucks this up, which a m/wave can do easily.
Plus you get into all sorts of arguments about chemical composition, solids, fibre content - and that old problem of dicaffeoylquinic acids!
Coffee-heads get all testy about always using fresh water, not over heating water, using specific blends for specific occasions, altering strengths of roast, prefering Jamaica Blue Mountain over AA Arabica or whatever, etc, but why not just make a fesh pot..
As above post, no such thing as a microwave lying about after cooking. M/wave ovens heat food in exactly the same way as anormal oven - by creating heat in the moisture in the product. You get more microwave exposure from driving past a radio mast or even watching TV than from an oven...
Chris always hits the nail on the head with very detailed replies to questioners.
Consequently, I can't add much to what he and others have said, except to advise against stirring the re-heated coffee with a cold spoon; because a vortex can be created and the boiling hot coffee can erupt and scald one's hand or face. ( Saw it demonstrated on T.V. )
Best wishes......Ron.
Consequently, I can't add much to what he and others have said, except to advise against stirring the re-heated coffee with a cold spoon; because a vortex can be created and the boiling hot coffee can erupt and scald one's hand or face. ( Saw it demonstrated on T.V. )
Best wishes......Ron.
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