Physicist Arnold Mathijssen studied how fluid dynamics can optimize pour-over coffee.

Their research, published in Physics of Fluids, found that pouring hot water from a higher height, slowly and steadily, improves coffee extraction, enhancing flavor without needing more beans.

This kitchen-based science reflects broader physical phenomena and is part of Mathijssen’s ongoing passion for “kitchen physics,” which he began exploring during the pandemic and continues to study through a growing body of research.

Guest: Dr. Arnold Mathijssen - Assistant Professor in the Department of Physics & Astronomy at the University of Pennsylvania

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