The coffee shop brews the espresso at 200 °F (93.0 °C) and uses water at 68.0 °F (20.0 °C) to dilute the beverage, reaching the ideal serving temperature of 140 °F (38 °C) for drinking. If the coffee shop brews 50.0 g (~ 50.0 mL) of espresso, how much of the 20.0 °C water should be added to reach this drinking temperature of 38.0 °C? The specific heat capacity of water is 4.184 J/g°C.