Researchers at the University of Pennsylvania have developed a method to optimize coffee extraction, allowing coffee drinkers to use 10% fewer beans without compromising flavor. Their study, published in the journal Physics of Fluids, reveals that the technique involves slow pouring from a gooseneck kettle to enhance extraction efficiency. Given potential future coffee price rises, this method could help consumers save money while enjoying their daily brew. The study's findings are timely and relevant amid growing coffee cultivation challenges.
"The idea for this research was really to see if we could help do something by reducing the amount of coffee beans that are needed while still keeping the same amount of extraction, so that you get the same strength of coffee," Arnold Mathijssen, a co-author of the study, told New Scientist.
"If you were just to use a regular water kettle, it's a little bit hard to control where the flow goes," study co-author Erne.
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