Arnold Mathijssen, a physicist at the University of Pennsylvania, applied the principles of fluid dynamics to pour-over ...

By adjusting the pouring technique and height, the new method could use 10 percent fewer coffee grounds without compromising ...

They've just published their findings. Titled "Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics," their 10-page paper in the journal Physics of Fluids ...

Strong—but focused—water jets create an avalanche in the coffee grounds. Displaced grounds recirculate as the water digs deeper into the coffee bed, allowing for better mixing between the ...