Arnold Mathijssen, a physicist at the University of Pennsylvania, explores pour-over coffee brewing through the lens of fluid dynamics to enhance flavor without waste. Together with two students, he discovered that pouring high, slowly, and steadily maximizes flavor extraction from coffee grounds. Their findings, published in the journal Physics of Fluids, show how kitchen experiments can inspire scientific inquiry, blending culinary art with scientific principles. This exploration, initiated during the Covid-19 shutdown, showcases the potential of kitchen science to yield fundamental insights and innovations in both cooking and science.
Pouring high, slow, and steadily enhances coffee flavor extraction, optimizing the pour-over method and illustrating how kitchen science informs culinary art.
Dr. Mathijssen's approach, which began during the Covid-19 shutdown, highlights how kitchen science has a low entry barrier yet can yield fundamental insights.
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