Why does coffee evaporates faster than water?

Here's why:

* Boiling point: Water boils at 100°C (212°F), while coffee's boiling point is slightly higher due to the presence of dissolved compounds. This means water reaches its evaporation point quicker.

* Surface area: The surface area of the liquid exposed to air significantly affects evaporation rate. If you have a wider, shallower container of coffee compared to a tall, narrow container of water, the coffee might *appear* to evaporate faster because of its larger surface area.

* Solutes: Coffee contains dissolved compounds (like sugars and caffeine) that can slightly reduce the rate of evaporation compared to pure water. These solutes increase the solution's viscosity and lower its vapor pressure.

In summary: While the perception of coffee evaporating faster can arise due to factors like surface area, water actually evaporates faster due to its lower boiling point and lack of dissolved solutes.