Researchers from the University of Pennsylvania have explored how physics can improve coffee brewing. Their study focuses on using less coffee while maximizing flavor through better extraction techniques. By utilizing a gooseneck kettle, they discovered that the way water is poured can significantly influence the taste of coffee.
• The research highlights the importance of fluid dynamics in coffee brewing, specifically using a gooseneck kettle for a smooth, controlled pour.
• Pouring from a greater height enhances mixing and extraction, but there is a limit; too high can lead to a drop in efficiency.
• The study utilized transparent silica particles to observe the flow of water and its effects on coffee grounds.
• Findings suggest that this approach can also apply to other fields, such as environmental science and wastewater treatment.
This research matters because it not only improves coffee brewing but also offers insights into broader applications in science and industry. Understanding these fluid dynamics can lead to better practices in various sectors, ultimately contributing to sustainability and efficiency.
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