A new technique discovered by physicists allows coffee lovers to enjoy the same rich flavors of pour-over coffee while using up to 10 percent fewer beans. This method is especially important as climate change threatens coffee production and prices are expected to rise. Researchers from the University of Pennsylvania focused on optimizing the pour-over process, which involves slowly adding hot water to coffee grounds in a cone-shaped filter.
• Pouring slowly enhances extraction, but there is a balance; too slow can reduce flavor.
• Pouring from a height increases circulation and extraction efficiency, with an optimal height of about 50 centimeters.
• Overly high pouring can break the water stream, leading to uneven extraction and potential burns.
• The method is adaptable to different coffee types and equipment, promising consistent flavor with less waste.
This innovative approach not only helps coffee enthusiasts save money but also promotes sustainability in coffee consumption. By using fewer beans, consumers can contribute to reducing the environmental impact of coffee production.
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