Whenever I’m mixing up a mug of cocoa, I notice that when the spoon hits the mug, especially the bottom, it makes a resonant “tunk” rather than the more brittle “tink” sound. I always figured it was because all the particles in the liquid somehow changed its…resonant frequency or some other combination of $5 words.
Then the other day I was fixing myself a mug of cowboy coffee (imagine a french press in your mug but without the press), and while I was stirring in some sugar and non-dairy creamer (and re-agitating the coffee grounds) I thought, “surely with so many particles chunkifying the water, this mug’s gotta ‘tunk’!” But to my surprise, I was met by the usual “tink”, as if I was merely steeping tea or something.
So what gives? What makes cocoa so special it gets to “tunk”?