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How to Brew Better Pour-Over Coffee (Scientifically Speaking):
- Pour slowly, but not too slowly — A longer pour increases extraction, but too slow and the grounds don’t mix evenly.
- Raise your pour height — A higher pour creates a faster water stream, stirring the grounds and boosting flavor.
- Keep the stream steady — Don’t let the water break into droplets, maintain a smooth, continuous stream (a "laminar flow").
- Use a gooseneck kettle if possible — It gives you better control over stream size and speed.
- Avoid streams that are too thin — If the stream is too weak, it won’t properly stir the grounds, leading to weak coffee.
In short, a strong, steady pour from a reasonable height helps your coffee grounds work harder. As Dr. Mathijssen puts it, kitchen experiments like this show “we can really learn something from both the chemistry and physics point of view.” And in this case, it just might make your morning cup a little better.
Source: USA Today
Photo: Getty Images