To convert temperatures in degrees Celsius to Fahrenheit, multiply by 1.8 (or 9/5) and add 32.

The Fahrenheit temperature scale is used in the United States; the Celsius, or centigrade, scale is employed in most other countries and for scientific purposes worldwide. The conversion formula for a temperature that is expressed on the Celsius (°C) scale to its Fahrenheit (°F) representation is: °F = (9/5 × °C) + 32.

Celsius to Fahrenheit table

The basic formula is °C + 273.15 = K. The basic formula for converting Fahrenheit into Celsius is (°F − 32) × 5/9 = °C. To convert Fahrenheit degrees into Kelvins, (°F − 32) × 5/9 + 273.15 = K.

Celsius and Fahrenheit are two important temperature scales. The two scales have different zero points and the Celsius degree is bigger than the Fahrenheit. However, there is one point on the Fahrenheit and Celsius scales where the temperatures in degrees are equal. This is -40 °C and -40 °F.

Fahrenheit to Celsius conversion table

What you feel with heating or cooling is not so much the absolute temperature, but rather the difference between your present environmental temperature and what you are testing. When you are in a cold environment, say 40 deg F, 70 def F is much warmer than your surrounding environment, therefore, it feels quite warm.

the higher temperature would be 100c since when you use the fromulas to convert them the other two are lower. 100F = 37.8 C and 310.7K. 100C = 237.6F and 373K.

Dry air: 120+ °C (248+ °F) short term, 70+ °C (158+ °F) long term (with access to water at cooler temperatures). Tropical air: 60+ °C (140 °F) short term, 47 °C (117 °F) long term. Saturated air: 48 °C (118 °F) short term, 35 °C (95 °F) long term.

Mild or moderate states of fever (up to 105 °F [40.55 °C]) cause weakness or exhaustion but are not in themselves a serious threat to health. More serious fevers, in which body temperature rises to 108 °F (42.22 °C) or more, can result in convulsions and death.

185°F

Boiling water at 212º F would cause serious burns to anyone. Hot foods and drinks fall somewhere between those extremes. Hot beverages, such as coffee and tea, are often served at temperatures between 158º F and 185º F. Studies have shown that even a brief sip of liquids at these temperatures can scald the tongue.

McDonald’s make their coffee at a high temperature to ensure that it will stay hot it people are travelling or commuting long distances.

Yes, hotter water makes stronger coffee because it increases extraction yields, meaning that a higher percentage of elements is extracted from the coffee. However, brewing coffee at higher temperatures compromises the flavor of the final product, resulting in a bitter and, potentially, burnt taste.

To make your coffee taste stronger add more grounds. Choose a darker roast. A dark roast will have a stronger flavor because the longer the beans roast the stronger/richer the flavor gets. Try another brewing method.

When steeping in room temperature, you can brew with either cold water or room-temperature water (just as long as it doesn’t get hot). Since the temperature is warmer, the steeping time doesn’t take as long, normally around 8-12 hours (we recommend about 10).

Coffee Ratios

Brew 2 cups of strong coffee (about 2 tablespoons coffee grounds per cup of water).

The standard ratio for brewing coffee is 1-2 tablespoons of ground coffee per 6 ounces of water – 1 tablespoon for lighter coffee and 2 for stronger coffee. That 6-ounce measure is equivalent to one “cup” in a standard coffeemaker, but keep in mind that the standard mug size is closer to 12 ounces or larger.

Coffee-to-Water Ratio A general guideline is called the “Golden Ratio” – one to two tablespoons of ground coffee for every six ounces of water.

If you want to prepare four cups of coffee you will need exactly 4 scoops of ground beans, or, if you prefer, 8 tablespoons. If you want stronger coffee, you can go for 10 tablespoons and you will get four delicious cups of coffee.

A general guideline is called the Golden ratio – 2 tablespoons of ground coffee for every 8 ounces of water. This is my preferred coffee ratio for drip, pour over and French press (I do use different ratios for cold brew). It makes the best, strong cup of coffee.

The volume of water for each shot should be 1 oz. – so after your double shot has reached 2 oz., stop the shot and check your timer. The ideal brewing time you’re looking for is between 20 – 30 seconds – if you’re running too long or too short, check your grind, dose and tamp, then adjust it accordingly.

In general, drinking one espresso in every third hour, 4 shots a day overall is a good standpoint. If you feel weel, take it more often. 5-7 espressos a day is still may work.

espresso coffee to water ratio — 1:2 1:2 is the most common ratio for espresso used in cafés today.

So you can see that’s 1/4 cup of coffee for a shot. Caffeine: Espresso will have about 64 mg of caffeine for a shot. 12 ounces of black coffee will average about 142 mg of caffeine. There, you’re getting about 1/2 cup of coffee for a shot.