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coffeefacts

L2 = gDt/4h

Whaaat? For all non-math-geniuses (including us): That is the incredible formula for calculating the ideal biscuit-dunking-technique. Unbelievable?

BY BABETTE LICHTENFORD
foto: nathan dumlao on unsplash
coffeefacts

L2 = gDt/4h

Whaaat? For all non-math-geniuses (including us): That is the incredible formula for calculating the ideal biscuit-dunking-technique. Unbelievable?

BY BABETTE LICHTENFORD
foto: nathan dumlao on unsplash

True though. By order of a biscuit manufacturer, the physicist Dr. Len Fisher discovered in several months of test runs, how to ideally dunk a biscuit into coffee (or tea), without risking to drop a soggy chunk into the cup. There is even an overview table for different types of biscuits. And a “biscuit-dunking-holder”. Any questions?

BY THE WAY, THIS IS THE TRANSLATION OF THE FORMULA:

* The square of the liquid level equals the surface tension of the coffee multiplied with the average pore diameter of a biscuit and the amount of time the biscuit is dunked, divided by the viscosity of the coffee times 4.<br>
All clear? Of course, adding milk froth changes everything.

That’s why we suggest to just take our favorite oatmeal cookies and run a few trials. The cookies are not gooey at all and outrageously delicious. You find the recipe here.

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