UNIVERSITY OF PRETORIA

DEPARTMENT OF CIVIL ENGINEERING

WHICH HOT BEVERAGE COOLS THE

FASTEST IN ROOM TEMPERATURE?

MAY 2018 
WHICH HOT BEVERAGE COOLS THE FASTEST IN ROOM
TEMPERATURE?

SAMUEL JOHN POSTON

A project report submitted in partial fulfilment of the requirements for the degree of
BACHELOR OF ENGINEERING (CIVIL ENGINEERING)
In the
FACULTY OF ENGINEERING
UNIVERSITY OF PRETORIA

May 2018
 
 PROJECT REPORT SUMMARY

WHICH HOT BEVERAGE COOLS THE FASTEST IN ROOM

TEMPERATURE?

SJ POSTON

Department: Civil Engineering

University: University of Pretoria
Degree: Bachelor of Engineering (Civil Engineering)

The report is based on the cooling rate of various household hot beverages, and which hot beverage
cools the fastest to room temperature (~25˚C). The purpose of this study is to find which hot beverage
could be most suitable to drink during the winter months without rapidly cooling. It has been
observed that all of the samples apply to Newton’s law of cooling and as such we can determine the
time it takes to reach room temperature. In the experiment Hot Chocolate took the longest time to cool
to 25˚C and Green Tea took the shortest time.
 DECLARATION

I, Samuel John Poston hereby declare that:

I understand what plagiarism is and I am aware of the University’s policy in this regard;

The work contained in this thesis is my own original work;

I did not refer to work of current or previous students, lecture notes, handbooks or any other
study material without proper referencing;

Where other people’s work has been used this has been properly acknowledged and
referenced;

I have not allowed anyone to copy any part of my thesis;

I have not previously in its entirety or in part submitted this thesis at any university for a
degree.

Signature of student: ______________________________________________

Name of student: Samuel John Poston

Student number: 16182414

Date: 03/05/2018

Number of words in report from Introduction to Conclusion: 2374 words

 TABLE OF CONTENTS
PAGE

1. INTRODUCTION 1-1

1.1 Background 1-1

1.2 Objectives of the Study 1-1

1.3 Methodology 1-1

1.4 Organisation of the Report 1-2

2. LITERATURE REVIEW 2-1

2.1 Introduction 2-1

2.2 Newton’s Law of Cooling 2-1

2.3 Effects of Volume on the Rate of Cooling 2-1

2.4 Past studies 2-2

3. EXPERIMENT AND RESULTS 3-1

3.1 Introduction 3-1

3.2 Experimental Procedure 3-1

3.3 Equations 3-2

3.4 Results 3-3

3.5 Discussion 3-8

4. CONCLUSIONS AND RECOMMENDATIONS 4-1

4.1 Conclusions 4-1

4.2 Recommendations 4-1

5. REFERENCES 5-1

APPENDIX A NOTES ON APPENDICES

I Introduction

A1 Derivation of Newton’s Law of Cooling

A2 Tables of Experimental Samples

A3 Beverage Samples Time Equations

 LIST OF TABLES
PAGE
3.1 Control samples cooling table 3-3

3.2 Tea samples cooling table 3-4

3.3 Coffee samples cooling table 3-5

3.4 Other samples cooling table 3-6

3.5 Average of all samples 3-7

3.6 Time taken for each sample to cool to 25˚C 3-8

LIST OF FIGURES
PAGE
3.1 Control samples cooling graph 3-3

3.2 Tea samples cooling graph 3-4

3.3 Coffee samples cooling graph 3-5

3.4 Other samples cooling graph 3-6

3.5 Average of all samples graph 3-7

3.6 Time taken for each sample to cool to 25˚C 3-8

 1-1

1 INTRODUCTION

1.1 BACKGROUND

The background of this study is to see which generic household hot beverage; coffee, tea, or
other, milo and hot chocolate; cools the fastest within a room temperature environment.
Winter is a time in which we tend to consume hot beverages, and this study is there to test
which beverage would last the longest when left alone to cool inside a room.

It is important to determine this because on a daily basis we consume hot beverages, whether
in the morning, afternoon, or night. A cup of coffee in the morning gets most people prepared
for the day ahead, a tea is there for a relaxing, social hot beverage, and a hot chocolate is there
for you to feel comfort and warmth inside a mug. This study affects the population of the
world and relates to the everyday usage of hot beverages, hence its importance.

1.2 OBJECTIVES OF THE STUDY

The objectives and purpose for this study is to determine the rate of cooling of various generic
household hot beverages within a room temperature environment (~25˚C).

1.3 SCOPE OF THE STUDY

The scope of this study is to determine the rate of cooling of various household hot beverages.
The limitations on this project is that it was not conducted within a scientific lab, and the
measuring equipment, namely the thermometer was not an electronic thermometer and thus
very accurate readings are not applicable. The study of this experiment does not include the
effects of thermal diffusion of milk and water within water, it does however cover basics of
thermal diffusion, the effects of the volume of water and the effects of different chemicals
within water which affect the cooling rate.

1.4 METHODOLOGY

The methodology includes using 2 sample cups of 250 ml of a certain type of hot beverage
(50 ml cold milk/cold water, and 200ml boiling water), and measuring the temperature of
which it cools in 10 minute intervals and then the results of the study will be based on the
average of the two samples of each hot beverage. The hot beverages include instant coffee,
filter coffee, various teas, milo and hot chocolate. The results will be analysed and compared
in order to obtain a conclusion for the study.
 1-2

1.5 ORGANISATION OF THE REPORT

The report consists of the following chapters and appendices:

Chapter 1 comprises of the introduction to the report, namely the background and objective of
the report.

Chapter 2 comprises of the literature review on the topic. It describes the research done on the
topic and extensive effects of the rate of cooling for hot beverages.

Chapter 3 comprises of the methodology of the experiment and describes the observations
obtained through the experimental procedure as well as the analysis of the
experiment, in terms of tables and figures and the comparisons of the various hot
beverages groups and sub-groups.

Chapter 4 comprises of the conclusions and recommendations of the study.

The list of references follows at the end of the report.

Appendix A refers to derivations of the equations and the calculations to get the time taken to
get to room temperature.
 2-1

2 LITERATURE REVIEW

2.1 INTRODUCTION

In the literature review there will be an analysis of the research done on the experiment. The
research will explain the various theories that have been studied that cause cooling, the effects
of the volume ratio of milk and water to the temperature, and the effects of the density of each
beverage. The research will also cover past studies that have been analysed and used as a
reference to the experimental procedure.

2.2 NEWTONS LAW OF COOLING

2.2.1 Definition

Newton’s law of cooling states that the rate of change of an object is proportional to the
difference in the surrounding temperature and its own temperature (Endmemo, n.d.).

2.2.2 Equation

The equation for Newton’s law of cooling is as follows (Endmemo, n.d.):

T (t) = Te + (T0 – Te) e-kt

The variables will be explained in the equation in Chapter 3.3.1. And the value of k can be
worked out by means of another equation which will be stated in Chapter 3.3.2.

2.2.3 Purpose for Study

The purpose for newton’s law of cooling within the study is to allow anyone to calculate the
instantaneous temperature of the object at a certain time. The equation will also allow us to
calculate the time it has taken the object to reach room temperature.

2.3 THE EFFECTS OF VOLUME ON THE RATE OF COOLING

The effects of volume on the rate of cooling are that the greater the volume the slower the
cooling of a substance. This is due to there being more molecules in a larger volume which
cause the heated particles to cool much slower. The more molecules mean that it will take
longer for the molecule to lose their heat energy (Schoolworkhelper, 2017).
 2-2

2.4 PAST STUDIES

2.4.1 Coffee Cooling1

A study was done by W.G. Rees and C. Viney in 1987 on the factors influencing the rate of
cooling of hot coffee and tea. They observed the cooling rates of coffee and analysed what
affects the rate of cooling, whether it is the addition of cold water or milk; a variation in
volume; or the amount of tea, coffee or sugars put into each cup.

Newton’s law of cooling was observed in the theoretical analysis as well as Lorentz cooling
law which states, the rate of cooling is proportional (ΔT) 5/4 (Rees and Viney, 1988, p.434).
The difference between the two laws are that Lorentz law corresponds to natural convection
whilst Newton’s law corresponds to forced convection. Rees and Viney opted for Newton’s
law as their equation to work out hypothetical instantaneous values.

In their experiment they used variations of volumes of water and milk, for black coffee and
white coffee, respectively. Their observations were that white coffee stayed warmer for a
longer period of time than black coffee, this was evident due to the comparison of the various
volumes.

The factors observed that affect the cooling rate were the temperature of the liquids (milk and
water) as well as the viscosity of the drink. In conclusion, it was observed that the experiment
obeyed Newton’s law.

^1. (Rees and Viney, 1988).

 3-1

3 EXPERIMENT AND RESULTS

3.1 INTRODUCTION

In the experiment and results the experimental procedure will be discussed as well as the
analysis of the results. Each hot beverage’s cooling after an hour will be compared and the
time taken to reach room temperature will be calculated by using Newton’s Law of Cooling
equation.

3.2 EXPERIMENTAL PROCEDURE

3.2.1 Apparatus

• Mercury-based Thermometer
• Measuring cylinder (50ml)
• Cup (250ml)
• Teaspoon

3.2.2 Materials

• 15g Instant Coffee

• 15g Filter Coffee
• 6 Tea Bags (2x Five Roses; 2x Rooibos, 2x Green)
• 30g Hot Chocolate
• 30g Milo
• 60g Sugar
• Cold Milk and Water
• Boling Water

3.2.3 Method

1. Boil 400ml of water and pour 200ml into two separate cups, measure temperature of water.
2. Measure the temperature of the cold milk and pour 50 ml of milk into each cup sample.
3. Put 1 Teaspoon of Coffee and 2 sugars into each cup and stir; and then measure temperature
of the beverage (T0).
4. Let the beverage cool and measure the temperature in 10 minute intervals for 60 minutes then
tabulate results.
5. Repeat steps 1-4 for every other hot beverage (let the teabags soak in hot water for 2 minutes,
in place of milk for green tea place cold water; and place 3 teaspoons of Milo and Hot
Chocolate with no sugar).
 3-2

3.3 EQUATIONS

3.3.1 Newton’s Law of Cooling

The equation for Newton’s law of cooling is as follows (Endmemo, n.d.):

T (t) = Te + (T0 – Te) e-kt

Where:

T (t) – Temperature of the object at a certain time. [˚C]

Te – Constant temperature of the environment. [˚C]

T0 – Initial temperature of the object. [˚C]

k – Constant on material properties of the object.

t – Time. [Secs]

*Derivation can be found in Appendix A1 (Emmons, 2016).

3.3.2 Calculating k, in Newton’s Law of Cooling

k = ln [T (t) – Te / T0 – Te] / t
 3-3

3.4 RESULTS
3.4.1 Control Samples
Table 3.1: Control samples cooling table

Temperature [˚C]
Control Tests Water w/Milk Water

200 ml Hot Water 78,5 78,5

50 ml Cold Additive 5,0 9,0
Room Temperature 23,0 23,0
Time [mins] Temperature [˚C]
0 58,0 57,0
10 48,1 47,5
20 42,8 41,6
30 38,7 38,0
40 35,2 34,0
50 33,1 32,3
60 31,0 30,8

Figure 3.1: Control samples temperature vs time curve graph

The control test is used for reference for the experiments to show the difference between
regular water and the samples experimented on. The temperature vs time trend of the control
samples seem to follow Newton’s law of cooling by its curvature. The addition of milk affects
the cooling of the sample by 0.2 ˚C after an hour.
 3-4

3.4.2 Tea Samples

Table 3.2 Tea cooling table

Temperature [˚C]
Tea
Green Rooibos Five Roses
200 ml Hot Water 88,10 91,00 89,50
50 ml Cold Additive 9,40 4,50 4,60
Room Temperature 23,00 23,00 23,00
Time [mins] Temperature [˚C]
0 61,50 61,85 62,10
10 51,15 51,25 52,05
20 44,20 45,50 45,65
30 40,20 40,90 41,25
40 36,60 37,70 38,20
50 34,60 35,25 35,95
60 32,60 33,05 33,50
*Full results on the samples can be found in Figure A2.1 – A2.3.

Figure 3.2: Tea samples temperature vs time curve graph

The tea samples cool at roughly the same rate with green tea getting cooler faster but
maintaining a good temperature rate after reaching a certain temperature. Rooibos tea seems
to cool the slowest from these samples. Based on the curvature the trend seems like the tea
samples also follow Newton’s law of cooling.

3-5
3.4.3 Coffee Samples
Table 3.3: Coffee samples cooling table

Temperature [˚C]
Coffee Instant Coffee Filter Coffee

200 ml Hot Water 89,10 89,70

50 ml Cold Milk 4,10 4,65
Room Temperature 23,00 23,00
Time [mins] Temperature [˚C]
0 58,00 59,65
10 51,20 51,20
20 44,75 45,75
30 39,95 40,60
40 36,85 37,10
50 33,70 34,80
60 32,15 32,85
*Full results on the samples can be found in Figure A2.4 – A2.5.

Figure 3.3: Coffee samples temperature vs time curve graph

The coffee samples cool at roughly the same rate with rarely any bias towards each other with
both samples cooling at a steady rate. Based on the curvature the trend seems like the coffee
samples follow Newton’s law of cooling.

3-6

3.4.4 Other Samples

Table 3.4: Other samples cooling table

Temperature [˚C]
Others Hot Chocolate Milo

200 ml Hot Water 89,40 87,00

50 ml Cold Milk 4,90 5,00
Room Temperature 23,00 23,00
Time [mins] Temperature [˚C]
0 59,70 60,90
10 53,10 53,60
20 46,70 46,85
30 42,35 41,50
40 38,10 37,85
50 36,40 34,95
60 33,80 33,15
*Full results on the samples can be found in Figure A2.6 – A2.7.

Figure 3.4: Other samples temperature vs time curve graph

The other samples cool at a steady rate with hot chocolate getting cooler slightly less than the
milo sample. Based on the curvature the trend seems like the other samples also follow
Newton’s law of cooling.

3-7

3.4.5 Average’s Comparison

Table 3.5: Average cooling table for all samples
 Temperature [˚C]
Five
Time [mins] Water Green Rooibos Instant Filter Hot
Water Roses Milo
w/Milk Tea Tea Coffee Coffee Chocolate
Tea
0 58,00 57,00 61,50 61,85 62,10 58,00 59,65 59,70 60,90
10 48,10 47,50 51,15 51,25 52,05 51,20 51,20 53,10 53,60
20 42,80 41,60 44,20 45,50 45,65 44,75 45,75 46,70 46,85
30 38,70 38,00 40,20 40,90 41,25 39,95 40,60 42,35 41,50
40 35,20 34,00 36,60 37,70 38,20 36,85 37,10 38,10 37,85
50 33,10 32,30 34,60 35,25 35,95 33,70 34,80 36,40 34,95
60 31,00 30,80 32,60 33,05 33,50 32,15 32,85 33,80 33,15

Figure 3.5: Average temperature vs time curve graph of all samples

Based on the analysis of the other figures and tables, we can conclude that all the samples
underwent the correct curvature in order to apply to Newton’s law of cooling. Regular water
seems to cool the fastest by means of observation on Figure 3.5 and Hot Chocolate took the
longest. In Chapter 3.4.6, we will calculate the time taken for the beverage to reach 25˚C in
order to see which beverage cools the fastest by means of Newton’s law of cooling.

3-8

3.4.6 Theoretic Time Taken to 25˚C Comparison

For each hot beverage types k-value refer to Appendix A3.

Table 3.6: Time taken to reach 25˚C for hot beverage samples

Beverage T0 [˚C] Te [˚C] K [˚C/min] Time taken [mins]

Water w/Milk 58,00 23,00  -0,024598  116,36 
Water 57,00 23,00  -0,024537 115,47 
Green Tea 61,50  23,00   -0,023148 127,77
Rooibos Tea 61,85  23,00   -0,022536 131,64
Five Roses Tea 62,10 23,00  -0.021912 135,68
Instant Coffee 58,00 23,00  -0,022360 128,01
Filter Coffee 59,65 23,00   -0,021899 132,80
Hot Chocolate 59,70 23,00   -0,020387 142,72
Milo 60,90 23,00   -0.021958 133,97

Figure 3.6 Graph of time taken for each sample to cool to 25˚C

3.5 DISCUSSION

As seen in Table 3.6 and Figure 3.6 we can obtain that Hot Chocolate takes the longest to
cool to 25˚C in which it cools in 142,72 minutes and, excluding the controls, Green Tea takes
the shortest amount of time to cool at 127,77 minutes. In descending order, the longest to
shortest amount of minutes is as follows: Hot Chocolate (142,72 mins); Five Roses Tea
(135,68 mins); Milo (133,97 mins); Filter Coffee; Rooibos Tea; Instant Coffee; and Green
Tea.

4-1

4 CONCLUSION AND RECOMMENDATIONS

4.1 CONCLUSION
 In conclusion we have answered the question as to which hot beverage cools the fastest in
room temperature. We distinguished the time by means of Newton’s law of cooling and
proved that it is applicable to the experiment.

We can tell that Hot Chocolate is the best beverage to leave lying around because it will take
roughly 142 minutes to cool compared to Green Tea which will take roughly 128 minutes to
cool. Despite the time gaps being short in comparison of highest and lowest we can conclude
that the experiment was a success.

4.2 RECOMMENDATIONS

For future experiments on this project, use a scientific lab and test the project with various
types of volumes and milk temperatures. Changing the amount of sugar or coffee could also
be a good experiment to test to see if it affects the temperature.

5-1

REFERENCES
Endmemo, 2017, (02/05/2018), <http://www.endmemo.com/physics/coollaw.php>.

Schoolhelper Editorial Team, 2017, (02/05/2018), < https://schoolworkhelper.net/factors-

affecting-the-rate-of-heat-loss-in-a-liquid-lab-answers/ >.

Emmons, C.J. 2016. Newton’s Law of Cooling. Journal of Humanistic Mathematics, Vol 6,
No 1, January, pp 298.

Rees, W.G. and Viney, C. 1988. On Cooling Tea and Coffee. American Journal of Physics,
Vol 56, No 5, May, pp 434-437.

APPENDIX
I. INTRODUCTION

A1. DERIVATION OF NEWTON’S LAW OF COOLING

A2. TABLES OF EXPERIMENTAL SAMPLES
A3. BEVERAGE SAMPLES TIME EQUATIONS

INTRODUCTION

The appendix will include the derivations for Newton’s law of cooling as well as working out k within
the equation. The tables of the experimental samples are also in the appendix.
APPENDIX A1 – NEWTON’S LAW OF COOLING DERIVATION

1. dT / dt = - k [T (t) –Te ] (mathematical equation)

2. dT / [ T(t) – Te ] = -k dt (switch denominator)

3. ln [ T(t) - Te ] = - kt + C (integrate)

4. T(t) – Te = e –kt + C (exponentiate)

5. T0 – Te = eC (evaluate)

6. T (t) = Te + (T0 – Te) e-kt

APPENDIX A2 – EXPERIMENTAL SAMPLE TABLES

Table A2.1 Green Tea cooling table

Temperature [˚C]
Green Tea
Sample 1 Sample 2 Average
200 ml Hot Water 88,1 88,1 88,10
50 ml Cold Milk 9,8 9,0 9,40
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 61,0 62,0 61,50
10 50,8 51,5 51,15
20 44,0 44,4 44,20
30 39,8 40,6 40,20
40 36,1 37,1 36,60
50 34,2 35,0 34,60
60 32,1 33,1 32,60

Table A2.2 Rooibos Tea cooling table

Temperature [˚C]
Rooibos Tea
Sample 1 Sample 2 Average
200 ml Hot Water 91,0 91,0 91,00
50 ml Cold Milk 4,8 4,2 4,50
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 61,6 62,1 61,85
10 51,2 51,3 51,25
 20 45,0 46,0 45,50
30 40,8 41,0 40,90
40 37,4 38,0 37,70
50 35,0 35,5 35,25
60 33,0 33,1 33,05

Table A2.3 Five Roses Tea cooling table

Temperature [˚C]
Five Roses Tea
Sample 1 Sample 2 Average
200 ml Hot Water 89,5 89,5 89,50
50 ml Cold Water 4,3 4,9 4,60
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 63,0 61,2 62,10
10 52,1 52,0 52,05
20 46,2 45,1 45,65
30 41,4 41,1 41,25
40 38,4 38,0 38,20
50 36,0 35,9 35,95
60 33,8 33,2 33,50

Table A2.4 Instant Coffee cooling table

Temperature [˚C]
Instant Coffee
Sample 1 Sample 2 Average
200 ml Water 89,1 89,1 89,10
50 ml Milk 4,2 4,0 4,10
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 59,0 57,0 58,00
10 51,4 51,0 51,20
20 45,0 44,5 44,75
30 40,1 39,8 39,95
40 37,0 36,7 36,85
50 33,4 34,0 33,70
60 32,1 32,2 32,15

Table A2.5 Filter Coffee cooling table

Temperature [˚C]
Filter Coffee
Sample 1 Sample 2 Average
200 ml Water 89,7 89,7 89,70
50 ml Milk 4,5 4,8 4,65
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 60,9 58,4 59,65
10 51,4 51,0 51,20
20 46,5 45,0 45,75
30 41,2 40,0 40,60
40 37,2 37,0 37,10
50 35,0 34,6 34,80
 60 33,1 32,6 32,85

Table A2.6 Hot Chocolate cooling table

Temperature [˚C]
Hot Chocolate
Sample 1 Sample 2 Average
200 ml Water 89,4 89,4 89,40
50 ml Milk 4,6 5,2 4,90
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 59,3 60,1 59,70
10 53,1 53,1 53,10
20 46,3 47,1 46,70
30 42,1 42,6 42,35
40 38,0 38,2 38,10
50 36,0 36,8 36,40
60 33,5 34,1 33,80

Table A2.7 Milo cooling table

Temperature [˚C]
Milo
Sample 1 Sample 2 Average
200 ml Water 87,0 87,0 87,00
50 ml Milk 4,9 5,1 5,00
Room Temperature 23,0 23,0 23,00
Time [mins] Temperature [˚C]
0 60,8 61,0 60,90
10 54,0 53,2 53,60
20 47,0 46,7 46,85
30 41,9 41,1 41,50
40 38,0 37,7 37,85
50 34,9 35,0 34,95
60 33,2 33,1 33,15

APPENDIX A3 – BEVERAGE SAMPLE TIME EQUATION

Table 3.6: Time taken to reach 25˚C for hot beverage samples

Beverage T0 [˚C] Te [˚C] K [˚C/min] Time taken [mins]

Water w/Milk 58,00 23,00  -0,024598  116,36 
Water 57,00 23,00  -0,024537 115,47 
Green Tea 61,50  23,00   -0,023148 127,77
Rooibos Tea 61,85  23,00   -0,022536 131,64
Five Roses Tea 62,10 23,00  -0.021912 135,68
Instant Coffee 58,00 23,00  -0,022360 128,01
Filter Coffee 59,65 23,00   -0,021899 132,80
Hot Chocolate 59,70 23,00   -0,020387 142,72
Milo 60,90 23,00   -0.021958 133,97

Equations:
1. k = ln [T (t) – Te / T0 – Te] / t

2. T (t) = Te + (T0 – Te) e-kt

Example:

WATER W/MILK

1. k = ln [T (t) – Te / T0 – Te] / t

k = ln [31˚C – 23˚C / 58˚ C – 23˚C] / 60 mins

k= -0,024598 ˚C/min

2. T (t) = Te + (T0 – Te) e-kt

25˚C = 23˚C + (58˚C – 23˚C) e-0,024598 [˚C/min] t

0,057143 = e-0,024598 t

ln (0,057143) = -0.024598 t

-2,86220 /-0.024598 = t

t = 116, 36 minutes