The Mysterious Case of Congealed Cinnamon in Coffee: Unraveling the Science
Have you ever wondered why cinnamon congeals in coffee? You’re not alone. This phenomenon has puzzled coffee lovers and scientists alike for years. As a staple spice in many coffee recipes, cinnamon is expected to dissolve seamlessly into the brew. But, more often than not, it forms an unappealing, hard layer on the surface of …