Oberhammer Joachim [mailto:[email protected]] wrote:
> I know that the stress depends on a lot of parameters (machine,
> processing temperature, thickness of the layer, previously pro-
> cessed layers, ... weather conditions, coffee quality :-).

Don't laugh: One of my previous employers routinely used coffee
to condition a chemical sensor in manufacturing. We never found
out why, but nothing else seemed to do the job (not even tea).
We did find differences between coffee brands and preparation
methods.
And this is a true story, not a joke!

Greetings,
        Frank Berauer
        Senior R&D Engineer
        Hewlett-Packard Singapore