Deep thoughts.....with Douglas Coupland

From "Microserfs:"

I think Starbucks has patented a new configuration of the water molecule, like in a Kurt Vonnegut novel, or something. This molecule allows their coffee to remain liquid at temperatures over 212 Farenheit. How do they get their coffee so hot? It takes hours to cool off -- it's so hot it's undrinkable -- and by the time it's cool, you're sick of waiting for it to cool and that "coffee moment" has passed.