A team of physicists and fluid mechanics experts at the University of Pennsylvania has developed a new technique for making the perfect cup of pour-over coffee. The researchers, led by Professor Arnold Mathijssen, used their knowledge of fluid dynamics to create an “avalanche” effect in the ground coffee, maximizing flavor extraction from a minimal amount of coffee beans.
The key to their method lies in using a goose-neck kettle and pouring the boiling water slowly over the coffee grounds. This allows for optimal contact between the water and coffee, resulting in the maximum amount of flavor extracted. The researchers found that increasing the pour height increases the velocity of the water, creating an avalanche effect that exposes the coffee grounds to more boiling water.
To achieve this effect, the team used a high-speed camera and laser sheet to analyze the flow of water through the coffee filter. They determined that a slow, laminar pour is essential for optimal flavor extraction, as it prevents the stream from breaking into droplets.
The researchers’ findings suggest that their technique can result in a more flavorful cup of coffee using fewer beans. With rising coffee prices and tariffs, this innovation could make a significant impact on home brewers.
The development of this technique was born out of necessity during the COVID-19 pandemic, when the team began conducting food science experiments at home. This led to additional research into culinary fluid mechanics, including papers on “Culinary fluid mechanics and other currents in food science” published in 2023. The researchers have now begun outreach to local schools to promote interest in physics through kitchen science seminars.
Their new technique marks a significant contribution to the scientific understanding of pour-over coffee, providing valuable insights for home brewers and coffee enthusiasts alike.
Source: https://eu.usatoday.com/story/news/nation/2025/04/08/perfect-pour-over-coffee-according-to-science/82981142007