I am not sure about coffee, but heating water in a microwave may result in superheated water, which is above the boiling point without boiling. This can be quite dangerous, as it might start boiling at any time. In chemistry you usually put a boiling chip in the water when heating it in a test glass to avoid this.
I’m pretty sure it also has to be contained in a pressure chamber too. If it’s not, the steam just disperses into the atmosphere along with the excess heat.
It shouldn’t happen with coffee, superheated water requires there to be nowhere for the bubbles to form but even tap water normally has enough minerals dissolved in it for that to not be a problem.
I am not sure about coffee, but heating water in a microwave may result in superheated water, which is above the boiling point without boiling. This can be quite dangerous, as it might start boiling at any time. In chemistry you usually put a boiling chip in the water when heating it in a test glass to avoid this.
Doesn’t this only happen with pure distilled water though?
Might be. I am actually not quite sure about this
I’m pretty sure it also has to be contained in a pressure chamber too. If it’s not, the steam just disperses into the atmosphere along with the excess heat.
It shouldn’t happen with coffee, superheated water requires there to be nowhere for the bubbles to form but even tap water normally has enough minerals dissolved in it for that to not be a problem.
Would be really rare with coffee since there would be a whole lot of nucleation sites, that is the dissolved coffee itself plus bubbles.
Even when I’m heating water in the microwave, it’s just habit that I tap the mug or peck with a teaspoon before having it near my face.
How hot are you microwaving your stuff?