Unlock the full potential of pour-over coffee with a scientifically-backed approach, reducing waste and conserving resources by up to 10%.
Pour-over coffee has long been a favorite among coffee enthusiasts, but what makes it so great? According to physicists, the key lies in the technique itself. By optimizing the pouring process, you can make great pour-over coffee with up to 10 per cent fewer beans.
Pour-over coffee is a manual brewing method that involves slowly pouring hot water over ground coffee beans in a filter.
This technique allows for a high degree of control over the brewing process, resulting in a clean and nuanced cup of coffee.
The pour-over method requires a specialized dripper and a medium-coarse grind of coffee beans.
It's a popular choice among coffee enthusiasts due to its ability to bring out the unique flavors and aromas of high-quality coffee beans.
The Importance of Technique
Climate change is making coffee production increasingly difficult, and as a result, prices are expected to rise. However, by improving our brewing techniques, we can reduce waste and conserve resources. Dr. Arnold Mathijssen at the University of Pennsylvania has led research on pour-over coffee, aiming to find ways to minimize the amount of coffee beans needed while maintaining flavor and strength.
Pouring with Precision
Mathijssen’s team discovered that pouring slowly is crucial for optimal extraction. The more time the beans are immersed in water, the better the extraction takes place. However, if you pour too slowly, the grounds won’t mix properly, leading to reduced extraction. To combat this, they recommend pouring from a height.
The Science Behind Height and Flow
Raising the kettle can increase the energy of the water flow, creating a global circulation that enhances extraction. The team found that coffee strength increased when raising the kettle up to 50 centimeters above the cone. However, pouring too high can disrupt the flow, leading to unconnected glugs and reduced flavor.
Coffee strength refers to the concentration of caffeine and other solids in a cup of coffee.
It is measured by the ratio of coffee grounds to water used for brewing.
Lighter roasts have more acidity and a brighter flavor, while darker roasts are richer and have less acidity.
Arabica beans generally have a lower caffeine content than Robusta beans.
The average American consumes around 2 cups of coffee per day, with a recommended daily intake of up to 400mg of caffeine.
The Optimal Pouring Technique
So, how do you pour like a pro? Mathijssen advises starting with slow pours, then gradually increasing the height of your kettle while maintaining a steady flow. ‘Be reasonable,’ he says. ‘First, try to be slow. Then lift [the kettle] up and go as slow as you can, but don’t let [the flow of water] break up.’
Savings and Flavor
The researchers’ technique led to savings of between 5 per cent and 10 per cent in the amount of coffee needed. The resulting brew had the same amount of dissolved solids, ensuring that flavor and strength were preserved.
By applying these simple tips, you can make great pour-over coffee with fewer beans, reducing waste and conserving resources. Experiment with different techniques to find your perfect cup.
- newscientist.com | How to make great coffee with fewer beans, according to science
