Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee. By Katrina Miller More than a billion cups of coffee are consumed daily: French-press, espresso ...

While espresso has received the lion's share of such attention, physicists at the University of Pennsylvania have investigated the physics behind brewing so-called "pour-over" coffee, in which hot ...

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 ...

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 ...

Pour over is a popular method of making coffee, and while you can certainly use it to prepare any kind of roast, this is the ...

I just make coffee and drink it — no math equations or peer-reviewed journals involved. I suppose, though, my job testing the ...

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.

They've just published their findings. Titled "Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics," their 10-page paper in the journal Physics of Fluids ...

Pour-over coffee strength is enhanced by using thick water jets from gooseneck kettles, which maintain a laminar flow and create an avalanche effect in the coffee grounds.

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 ...