Quantum Thermodynamic Analysis on the Cooling Rate of Espresso Coffee: A Non-Linear Schrödinger Equation Approach in Hilbert Space

Abstract

This study aims to model the phenomenon of espresso coffee cooling not merely as a classical thermodynamic process, but as one involving quantum fluctuations at the molecular level of caffeine. By modifying Newton's Law of Cooling using the Hamiltonian operator, we discovered that at temperatures T > 80⁰C, the system's entropy experiences anomalies unexplained by classical physics. Numerical simulations indicate a strong correlation between the electron spin in water molecules and the resulting bitterness profile.