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.

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 ...

Researchers from the University of Pennsylvania have found that simply changing how high you hold your kettle can dramatically improve your pour-over coffee’s strength—without using more ...

Researchers at Penn, led by Physics and Astronomy professor Arnold Mathijssen, discovered ways to achieve quality coffee ...

Physicists say they’ve found the best way to make pour-over coffee, and it’s surprisingly simple. With coffee prices rising over the last few years and climate change affecting crops ...