| 摘要 |
The pot life of a quantity of decanter contained coffee is significantly increased by maintaining a substantial temperature differential between the surface of the contained coffee and the bottom contents thereof; and dispensing coffee from the bottom of the decanter. The reduced surface temperature, as contrasted with the higher "drinking temperature" maintained at the bottom of the decanter from which coffee is dispensed, results in a significant decrease in oxidation and a dramatic decrease in evaporation as will be apparent from the exponential nature of the vapor pressure curve for water across the temperature range in question. This pot life extension may, if desired, be further increased by maintaining superatmospheric pressure within the decanter.
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