A recent study published in Physics of Fluids has shed light on pour-over coffee brewing techniques. Utilizing silica gel particles instead of coffee grounds, researchers captured high-speed footage to analyze water flow. Their findings reveal that to create a stronger brew, one should pour water slowly and from a greater height to enhance water velocity and contact with the coffee grounds. Interestingly, this method allows for reducing the amount of coffee used while still achieving a robust flavor, suggesting an efficient and experimental approach to brewing.
The study emphasizes that by pouring slowly to maximize water contact and from a higher height, brewers can enhance extraction and flavor strength.
Researchers found that using a pour-over method with careful adjustments can lead to stronger coffee with fewer grounds, optimizing the brewing process.
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