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In this episode, I dive deep into the engineering and geometry behind pour-over coffee brewers, drawing from my background as a drainage engineer to explain how water flow impacts extraction. I break down the science behind popular brewers like the Hario V60, Fellow Stagg, Deep 27, and the UFO dripper, examining how their cone angles and design features manipulate water flow to create different extraction profiles. I demonstrate how steep angles create faster flow rates, while gentler slopes allow for longer contact time between water and coffee grounds, ultimately affecting the flavor in your cup.

Listeners will learn how to think critically about their brewing equipment by understanding the relationship between brewer geometry, grind size, and extraction percentage. I share real-world experiments, including surprising results from using extremely coarse grinds on slow-draining brewers and explain why certain devices require specific grind adjustments. Whether you're using a V60, a flat-bottom dripper, or something more exotic, you'll walk away with a framework for mastering your brewing device by understanding its fundamental design principles rather than just following recipes.

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