Researchers from UPenn have reportedly found that pouring hot water slowly from-and this bit’s crucial-a gooseneck kettle increases the contact time between water and coffee grounds, allowing for more extraction. Pouring from a greater height also boosts mixing, enhancing the flavour further-think of the high arc made by the classic pourers of South Indian filter coffee. For you biz types, here’s a ready reckoner to bean optimisation: minimal input, maximum output, and zero waste. But beware, pour too slowly or from too high, and the stream breaks into droplet chaos-leading to under-extraction, and sadness in a cup. To crack the code, scientists used lasers and fake coffee particles to study how water interacts with the ‘bed’. Their advice? Reduce your coffee by 10%-say, from 20g to 18g-and experiment with ‘pour height’, keeping under 30cm. That’s your best defence against rising beanflation.
