{"id":20515,"date":"2025-04-23T20:47:09","date_gmt":"2025-04-23T20:47:09","guid":{"rendered":"https:\/\/site.itshrt.com\/worldnews\/the-physics-of-perfect-pour-over-coffee\/"},"modified":"2025-04-23T20:47:09","modified_gmt":"2025-04-23T20:47:09","slug":"the-physics-of-perfect-pour-over-coffee","status":"publish","type":"post","link":"https:\/\/site.itshrt.com\/worldnews\/the-physics-of-perfect-pour-over-coffee\/","title":{"rendered":"The Physics of Perfect Pour-Over Coffee"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<\/p>\n<div>\n<p class=\"css-at9mc1 evys1bk0\">More than a billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">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<p class=\"css-at9mc1 evys1bk0\">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<p class=\"css-at9mc1 evys1bk0\">The <a class=\"css-yywogo\" href=\"https:\/\/pubs.aip.org\/aip\/pof\/article-abstract\/37\/4\/043332\/3342795\/Pour-over-coffee-Mixing-by-a-water-jet-impinging\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">findings<\/a>, published this month in the journal Physics of Fluids, highlight how processes that unfold in the kitchen \u2014 from <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2025\/03\/25\/science\/foie-gras-ducks-geese-physics.html\" title=\"\">making foie gras<\/a> to <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2025\/01\/24\/science\/cacio-e-pepe-recipe-corn-starch.html\" title=\"\">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<p class=\"css-at9mc1 evys1bk0\">\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<p class=\"css-at9mc1 evys1bk0\">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 <a class=\"css-yywogo\" href=\"https:\/\/journals.aps.org\/rmp\/abstract\/10.1103\/RevModPhys.95.025004\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">77-page review<\/a>, structured like a menu, of the physics involved in making a meal.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt got totally out of hand,\u201d Dr. Mathijssen said. \u201cYou just realize science is everywhere.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Dr. Mathijssen has since returned to the lab, but the passion for kitchen physics has stuck. The coffee study was partly inspired by a scientist in his group who kept detailed notes about pour-over brews prepared in the lab each day. The notes included information about where the beans had come from, the extraction time and the brew\u2019s flavor profile.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Ernest Park, a graduate student in the lab, designed a formal experiment. Using silica gel beads in a glass cone, the scientists simulated the action of water being poured over coffee grounds from different heights, recording the dynamics of the system with a high-speed camera.<\/p>\n<\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.nytimes.com\/2025\/04\/23\/science\/pour-over-coffee-physics.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>More than a billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes. Arnold Mathijssen, a<\/p>\n","protected":false},"author":1,"featured_media":20516,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[3280,272,1570,4868],"class_list":["post-20515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science","tag-coffee","tag-cooking-and-cookbooks","tag-physics","tag-physics-of-fluids-journal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Physics of Perfect Pour-Over Coffee - World News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/site.itshrt.com\/worldnews\/the-physics-of-perfect-pour-over-coffee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Physics of Perfect Pour-Over Coffee - World News\" \/>\n<meta property=\"og:description\" content=\"More than a billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes. 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