The physics of the perfect pour over

Scientists used fluid dynamics to learn how to get the most flavour from pour-over coffee

- KATRINA MILLER

MORE THAN A billion cups of coffee are consumed daily: French-press, espresso, cold brew, whatever it takes.

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. With two students of similar mind, Mathijssen began studying how to optimise 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's flavour without added beans or cost.

The findings, published this month in the journal Physics of Fluids, highlight how processes that unfold in the kitchen — from making foie gras to whipping up a plate of cacio e pepe — can inspire new scientific directions. In turn, science can enhance the art of cuisine.

"Kitchen science starts off with a relatively low entry barrier," Mathijssen said. "But it's more than just cute. Sometimes fundamental things can come out of it."