Pour-over coffee lovers, rejoice! Researchers say that to make a stronger cup of pour-over coffee using the same quantity of ground coffee, you need to use water in two key ways: slowly and steadily, and with a higher flow rate.
According to Dr. Arnold Mathijssen, co-author of the study from the University of Pennsylvania, slow pouring increases contact time between the water and the coffee grounds, while pouring from a greater height increases mixing, both resulting in more coffee being extracted.
However, if poured too slowly or at too high an angle, it creates smaller droplets that break up the extraction process. The team used experiments with transparent silica gel particles to study this effect.
When applied to pour-over coffee, researchers found that pouring from a greater height resulted in stronger brews provided there’s an unbroken flow of water. A good starting point is to reduce the amount of ground coffee by 10%, say from 20 to 18 grams per cup, and experiment with different heights while keeping safety limits in mind.
Experts also revealed previously that coarser-grained coffee grounds lead to a stronger drink. The new research supports this finding, suggesting optimal use of coffee grounds results in less needed for a given strength.
While it may seem like a simple trick, experts say the method is essential due to climate breakdown affecting coffee cultivation.
Source: https://www.theguardian.com/food/2025/apr/08/secret-to-stronger-pour-over-coffee-with-no-extra-beans-unlocked-by-scientists