The hot cup loses heat faster, but only until it becomes a warm cup itself. Then it loses heat as the warm cup did at the beginning. However, by this point, the hot cup is warm, but the warm cup is now cooler too. Therefore, the warm cup will still become room temperature first.
It doesn't (at room temperature); coffee is primarily water. The one exception is if energy is applied to a container of water and a container of coffee. The dissolved solids in coffee being darker absorb energy faster, heating it quicker, thus evaporating the water within the coffee faster.
sugar dissolves faster in hot coffee because the temperature makes it melt quicker than the process of cold coffee.
It does cool faster, it has a lower specific heat capacity and so cools at a faster rate, only by a few degrees over say 30 minutes, but it is.
well the hypothesis tells us that black coffee is naturally hotter than white coffee but the actual answer to this question is that white coffee cools faster because milk has its own temperature and will definitely make a difference.
Heat can easily penetrate single items. When cream is added to coffee then there is more matter to penetrate before the coffee is cooled.
If the coffee is hot, it'll melt the ice quickly. If it's room temperature, the ice will still melt. Ice will melt in any situation where its surroundings are at a warmer temperature than itself.
it doesnt it just boils it faster.
i would say room temp.
It grows faster in room temperature
coffee
Type
Cold water freezes faster because hot water has to cool down to the freezing temperature before it can freeze.