{"id":26497,"date":"2025-04-23T17:22:55","date_gmt":"2025-04-23T17:22:55","guid":{"rendered":"http:\/\/medexperts.pro\/?p=26497"},"modified":"2025-04-23T19:24:20","modified_gmt":"2025-04-23T19:24:20","slug":"the-physics-of-perfect-pour-over-coffee-2","status":"publish","type":"post","link":"https:\/\/medexperts.pro\/?p=26497","title":{"rendered":"The Physics of Perfect Pour-Over Coffee"},"content":{"rendered":"
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Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.<\/p>\n

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More than a billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes.<\/p>\n

Arnold Mathijssen, a physicist at the University of Pennsylvania, is partial to pour-over coffee, which involves manually pouring hot water over ground beans and filtering it into a pot or mug below. Surely, he figured, applying the principles of fluid dynamics to the process could make it even better.<\/p>\n

With two students of similar mind, Dr. Mathijssen began studying how to optimize the pour in a pour over. Their science-backed advice: Pour high, slow and with a steady stream of water. This ensures the greatest extraction from minimal grounds, enhancing the coffee\u2019s flavor without added beans or cost.<\/p>\n

The findings<\/a>, published this month in the journal Physics of Fluids, highlight how processes that unfold in the kitchen \u2014 from making foie gras<\/a> to whipping up a plate of cacio e pepe<\/a> \u2014 can inspire new scientific directions. In turn, science can enhance the art of cuisine.<\/p>\n

\u201cKitchen science starts off with a relatively low entry barrier,\u201d Dr. Mathijssen said. \u201cBut it\u2019s more than just cute. Sometimes fundamental things can come out of it.\u201d<\/p>\n

Dr. Mathijssen primarily studies the physics of biological flows, such as the way bacteria swim upstream in blood vessels. But when he lost access to his lab during the Covid-19 shutdown, he started playing with his food \u2014 literally. He shook up bottles of whiskey, tested the stickiness of pasta and slid coins down slopes made of whipped cream and honey. The interest culminated in a 77-page review<\/a>, structured like a menu, of the physics involved in making a meal.<\/p>\n

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Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.More than a billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes.Arnold Mathijssen, a physicist at the University of Pennsylvania, is partial to pour-over coffee, which involves manually pouring hot water over ground beans and filtering it into a pot or mug below. Surely, he figured, applying the principles of fluid dynamics to the process could make it even better.With two students of similar mind, Dr. Mathijssen began studying how to optimize the pour in a pour over. Their science-backed advice: Pour high, slow and with a steady stream of water. This ensures the greatest extraction from minimal grounds, enhancing the coffee\u2019s flavor without added beans or cost.The findings, published this month in the journal Physics of Fluids, highlight how processes that unfold in the kitchen \u2014 from making foie gras to whipping up a plate of cacio e pepe \u2014 can inspire new scientific directions. In turn, science can enhance the art of cuisine.\u201cKitchen science starts off with a relatively low entry barrier,\u201d Dr. Mathijssen said. \u201cBut it\u2019s more than just cute. Sometimes fundamental things can come out of it.\u201dDr. Mathijssen primarily studies the physics of biological flows, such as the way bacteria swim upstream in blood vessels. But when he lost access to his lab during the Covid-19 shutdown, he started playing with his food \u2014 literally. He shook up bottles of whiskey, tested the stickiness of pasta and slid coins down slopes made of whipped cream and honey. The interest culminated in a 77-page review, structured like a menu, of the physics involved in making a meal.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and\u00a0log into\u00a0your Times account, or\u00a0subscribe\u00a0for all of The Times.Thank you for your patience while we verify access.Already a subscriber?\u00a0Log in.Want all of The Times?\u00a0Subscribe.<\/p>\n","protected":false},"author":1,"featured_media":26483,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-26497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science"],"_links":{"self":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/26497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26497"}],"version-history":[{"count":2,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/26497\/revisions"}],"predecessor-version":[{"id":26499,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/26497\/revisions\/26499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/media\/26483"}],"wp:attachment":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}