Scientists Discover Pour-Over Coffee Technique That Reduces Bean Usage by 10%

University of Pennsylvania researchers reveal a method using a high, steady water jet to enhance flavor extraction while addressing sustainability challenges in coffee production.

The new pour-over method involves pouring water from a higher height while maintaining a steady, unbroken stream to create an 'avalanche' effect in the coffee grounds.
This technique improves flavor extraction, allowing up to 10% fewer coffee beans to be used without compromising taste or strength.
Researchers utilized silica gel particles, high-speed cameras, and laser illumination to study the fluid dynamics of water interacting with granular coffee grounds.
The findings come at a critical time as rising coffee production costs and climate change threaten global coffee cultivation.
Beyond coffee, the study's insights on liquid and granular interactions could have applications in environmental and engineering fields such as soil erosion control and wastewater treatment.