Physicists at the University of Pennsylvania have discovered how to make a richer cup of pour-over coffee using fewer beans by tapping into fluid dynamics. Through creative experiments, they revealed that specific pouring techniques can maximize flavor extraction. The research not only improves coffee brewing but also offers insight into broader systems like erosion and water filtration.
The cost of arabica beans has surged in recent years due to poor weather conditions, putting pressure on delicate temperature ranges for Coffea arabica plants. To address this challenge, the researchers asked a bold question: Can we make great coffee using fewer beans? Their findings, published in Physics of Fluids, explore how fluid dynamics can be used to boost coffee extraction.
The team found that laminar flow, made possible by a gooseneck kettle, helps stir particles and improve extraction. They also discovered that pouring water from the right height creates a stronger mixing effect, increasing contact between grounds and water. However, if poured too high, the water stream breaks apart into droplets, carrying air with it, which can decrease extraction efficiency.
The researchers conducted additional experiments with real coffee grounds to measure extraction yield. Their results confirmed that extraction can be tuned by prolonging mixing time with slower but more effective pours that utilize avalanche dynamics. The study has broader implications for understanding fluid behavior in various systems, including water erosion under waterfalls and wastewater treatment.
Source: https://scitechdaily.com/less-beans-more-flavor-the-astonishing-physics-trick-transforming-coffee