To better understand the microscopic interactions and internal dynamics that occur during pour-over brewing, the team first swapped opaque coffee grounds for silica gel particles inside a glass cone.

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A group of fluid mechanics and physics researchers at the University of Pennsylvania have created what they believe is the best pour-over coffee technique. The key is using a goose-neck kettle and a ...

Discover the simple technique researchers found that boosts coffee strength and flavor while using fewer beans, no extra ...