Researchers at the University of Pennsylvania have made a breakthrough in brewing pour-over coffee by applying principles of fluid dynamics. This innovative approach aims to enhance flavor while using fewer coffee beans, addressing both rising coffee prices and environmental concerns related to coffee production. The study, published in Physics of Fluids, reveals how precise brewing techniques can optimize the extraction process for a richer cup of coffee.
• The team used a transparent silica gel to model coffee behavior, allowing for better observation of fluid dynamics during brewing.
• They discovered that "avalanches" of coffee particles enhance flavor release as water flows through the coffee bed.
• The study emphasizes the importance of laminar flow for smooth pouring, which improves water penetration and extraction efficiency.
• Pouring height also plays a role; higher pours increase mixing but can disrupt flow if too high.
These findings not only improve coffee brewing but also provide insights into natural processes like erosion. Understanding fluid dynamics can lead to advancements in both environmental and industrial applications.
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