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Weekly: Dire wolves (not) brought back from extinction; US science in existential crisis; how to pour the perfect coffee

New Scientist Podcasts

CHAPTER

The Science of Pouring Coffee: Maximizing Flavor and Minimizing Waste

This chapter explores a fascinating study showing that pouring water from a height of 50 centimeters can improve coffee extraction, allowing for less coffee usage while retaining flavor strength. It also humorously addresses safety considerations and the wider implications of coffee on intellectual endeavors.

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