A physicist at the University of Pennsylvania has transformed the art of making pour-over coffee into a scientific study. Arnold Mathijssen, along with two students, explored how to improve coffee extraction through fluid dynamics. Their research reveals that the way you pour water over coffee grounds can significantly enhance flavor without needing extra beans.
• Pouring from a high position, slowly, and in a steady stream maximizes extraction.
• The study was published in the journal Physics of Fluids, linking kitchen techniques to scientific exploration.
• Mathijssen’s interest in kitchen science grew during the Covid-19 shutdown when he experimented with various food-related physics.
• His lab now incorporates detailed notes on coffee brewing, examining variables like bean origin and extraction time.
Understanding the science of coffee preparation can elevate the daily ritual for many. This research not only enhances coffee enjoyment but also shows how science can enrich everyday experiences.
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