Once a long time ago, around Gibfest three, someone posted asking if there is a way to concentrate the amount of caffiene present when you make coffee. The answer is yes, but you can't use a coffee maker. One of the many lays of nature states that the solubility of a solute increases as it's solvent's temperature increases. Thus, if you use a pot on the stove, the hotter you make the water, the more caffiene it will hold. When the water is cooled, it is then known as super-saturated. Once the solvent (in this case, water) reaches it's boiling point, however, it will no longer reach a higher solubility, so you might want to try liquids with higher boiling points in order to cram more caffiene in (chocolate milk, maybe? or pure chocolate syrup, if you're a nut.)
Anyway, in the hopes that whoever it was that was wondering about this many moons ago might see this post, enjoy.
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