How to make the perfect coffee: how you pour it changes its strength and flavor

Is there a secret to making the perfect cup of coffee ? Yes, according to science. We know that tens of billions of kilograms of coffee are consumed worldwide each year; whether as a daily ritual, a caffeine fix, or a truly indulgent treat, many of us love coffee. However, there might be a way to make our coffee taste even better , and a team of scientists has found that formula.

The key? The way we pour the coffee into the cup. By adjusting the pouring technique and height, the new method identified by the researchers could use 10% fewer coffee grounds without compromising intensity or flavor. Not only would we improve the flavor, but it would be a perfect method to meet the incredible demand for coffee without losing any flavor along the way.

According to experts at the University of Pennsylvania (United States), who worked to optimize its use in preparing pour-over coffee, they discovered that the thick jets typical of standard gooseneck kettles are ideal for achieving the height and laminar flow necessary for good flavor and intensity. They produce the ideal jet; the strong but concentrated jets of water create an avalanche in the ground coffee.

“What we recommend is to maximize the pouring height while maintaining a laminar flow, where the jet does not fragment upon impact with the coffee grounds,” explained Ernest Park, in his work published in the journal Physics of Fluids by AIP Publishing .

To reach this conclusion, the experts say they were inspired by one of their doctoral students at the university, Ernest Park. Park began experimenting with different techniques for preparing coffee using the pour-over method, which involves pouring hot water over ground coffee in a cone-shaped filter. He meticulously recorded each result in his notebook. At first, these were simple experiments: varying the height from which he poured the water or adjusting the flow, without a strict method. But at a key moment, he commented that it was time to conduct serious tests, using the scientific method.

The researchers used transparent particles instead of real coffee and placed them in a clear glass funnel. They then illuminated the system with lasers to track the movement of the water, allowing them to see how different currents affected the resulting mixture. Their goal was to find a better way to extract more flavor with fewer grounds, and it turns out that the height of the pour changes the intensity of the coffee.

The movement of gooseneck kettles, a favorite among coffee lovers, creates a dense, concentrated stream that prevents splashing or fragmentation into droplets, creating a controlled avalanche of movement that allows for a more thorough blending, which improves the interaction between the water and the coffee. As a result, stronger coffee can be made with fewer grounds, a benefit for both flavor and sustainability.

"If the stream is thin, it tends to break up into droplets. This is what you should avoid with these pour-overs, as it means the stream can't mix the coffee grounds effectively," explained Margot Young of the University of Pennsylvania, co-author of the research. So the scientists' advice is to try it at home too. Try pouring the coffee from a higher point than usual, with a thick, steady stream. Word from physics.

Is there a secret to making the perfect cup of coffee ? Yes, according to science. We know that tens of billions of kilograms of coffee are consumed worldwide each year; whether as a daily ritual, a caffeine fix, or a truly indulgent treat, many of us love coffee. However, there might be a way to make our coffee taste even better , and a team of scientists has found that formula.