Arnold Mathijssen, a physicist, explored the art and science of coffee brewing, particularly the pour-over method. Collaborating with students, he applied fluid dynamics principles to determine the optimal pouring technique: high, slow, and steady. This method maximizes flavor extraction from fewer grounds. Their research, detailed in the journal Physics of Fluids, illustrates how culinary practices can inform scientific inquiry and vice versa. Following a period of restricted lab access during the pandemic, Mathijssen’s experiments with food led to broader insights into kitchen science, culminating in a comprehensive review of the physics of cooking.
Pouring high, slow, and with a steady stream maximizes coffee extraction from minimal grounds, enhancing flavor without increasing bean costs.
Dr. Mathijssen’s work demonstrates how everyday kitchen processes can inspire scientific advancements, bridging the gap between cuisine and physics.
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