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Optimize Your Pour-Over: A Physicist’s Guide to the Perfect Cup of Coffee
Globally, individuals consume over a billion cups of coffee each day, prepared in ways such as French-press, espresso, and cold brew. Now, researchers are exploring how to improve even further using science.
Arnold Mathijssen, a physicist at the University of Pennsylvania and an enthusiast of the pour-over method, believed that applying fluid dynamics principles could enhance the process. Pour-over coffee involves manually pouring hot water over ground beans and filtering the brew into a container.
With the help of two like-minded students, Dr. Mathijssen began investigating ways to optimize the pour-over technique. Their research-backed recommendation: Pour from a higher position, at a slower pace, and with a consistent stream. This approach ensures maximum extraction from a minimal amount of coffee grounds, amplifying the coffee’s taste without needing more coffee or inflating costs.
The Intersection of Kitchen Science and Culinary Arts
The findings, documented in the journal Physics of Fluids, illustrate how everyday kitchen activities can inspire novel scientific explorations. Conversely, scientific insights can refine and elevate cooking techniques, improving the art of cuisine.
“Kitchen science has a relatively accessible entry point,” Dr. Mathijssen noted. “It’s more than just a quirky pursuit. Sometimes, fundamental discoveries can stem from it.”
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From Biological Flows to Culinary Experiments
Dr. Mathijssen’s primary area of research involves the physics of biological flows, such as the movement of bacteria against the current in blood vessels. However, the Covid-19 shutdown limited lab access and opened the door to kitchen experiments, including testing the stickiness of pasta and observing coins sliding down slopes of whipped cream and honey. This passion culminated in a lengthy review exploring the physics of meal preparation.
“It escalated quickly,” Dr. Mathijssen admitted. “It reinforced the understanding that science permeates everything.”
The Science Behind the Brew: Improving Coffee Extraction
Despite returning to the lab, Dr. Mathijssen has sustained his passion for kitchen physics. His coffee study was partially inspired by another scientist who meticulously recorded details about each pour-over concoction in the lab, including bean origin, brew time, and flavor characteristics.
Ernest Park, a graduate student in the lab, developed a formal experiment using silica gel beads in a glass cone to simulate water pouring over coffee grounds from varying heights. The team captured the system’s mechanics utilizing a high-speed camera to analyze the water dynamics.