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With higher coffee prices on the horizon, some coffee-loving scientists at the University of Pennsylvania have cooked up a way to make your coffee grounds go further. The team applied fluid mechanics to not only extract maximum flavor from fewer beans, but also how to make the perfect cup of coffee at home.
After determining that a pour over is the best method for a great brew, they got to work on the science of how water moves through coffee. Using high-speed cameras, transparent filters, and even laser-illuminated particles to visualize how water interacts with coffee grounds. The result? A scientifically proven way to make the best cup of coffee at home
How to Brew Better Pour-Over Coffee (Scientifically Speaking):
- Pour slowly, but not too slowly — A longer pour increases extraction, but too slow and the grounds don’t mix evenly.
- Raise your pour height — A higher pour creates a faster water stream, stirring the grounds and boosting flavor.
- Keep the stream steady — Don’t let the water break into droplets, maintain a smooth, continuous stream (a “laminar flow”).
- Use a gooseneck kettle if possible — It gives you better control over stream size and speed.
- Avoid streams that are too thin — If the stream is too weak, it won’t properly stir the grounds, leading to weak coffee.
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