The Physics of Pour Height: How High You Pour Changes Your Brew
Real talk: The way you pour your coffee might be holding back its full flavor. A new study reveals that the height from which you pour water isn’t just about wrist comfort—it’s a physics-driven variable that shapes extraction. Researchers at the University of Colorado in Boulder found that higher pour heights create “avalanche dynamics” in coffee grounds, triggering more aggressive mixing and unlocking flavor in ways even seasoned baristas might not have considered. This isn’t just academic jargon; it’s a game-changer for anyone serious about brewing. The study’s focus on kinetic energy and granular flow explains why pouring from a…
