Ep23. Better pour over with Dr. Arnold Mathijssen (U. Penn.)
Coffee Literature Review
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The Science of Coffee Extraction
This chapter explores the physics behind fluid dynamics in coffee brewing, particularly focusing on the significance of the Reynolds number and the process of dissolution. It discusses how local laminar flow around coffee particles affects extraction efficiency and introduces the concept of 'avalanching' during pour-over techniques. Additionally, the chapter emphasizes the impact of variables like pour height on brewing dynamics and the potential for optimizing coffee consumption practices.
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