Park

A group of physicists and fluid mechanics experts at the University of Pennsylvania have published a groundbreaking study on pour-over coffee, revealing how to extract the maximum amount of flavor from the fewest beans. A year ago, staff at Arnold Mathijssen's lab, including the main coffee enthusiast Ernest Park, began pondering the ideal pour-over technique while hanging out at their lab's coffee table. This casual conversation led to a 10-page paper in the journal Physics of Fluids, published this week. The team used equipment like an espresso machine, French press, and pour-over setup, but it was the pour-over method that…