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

  • Albert Kopistein Institute of Coffee Technology , Indonesia
  • Marie Curie-Brew University of Aroma Science , France
DOI: https://doi.org/10.30599/jipfri.v9i2.4853

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.

Keywords: Quantum Thermodynamics, Espresso Dynamics, Schrödinger Equation, Caffeine Entropy, Fluid Mechanics

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