Coffee Literature Review Ep23. Better pour over with Dr. Arnold Mathijssen (U. Penn.)
May 26, 2025
Join Dr. Arnold Mathijssen, an Assistant Professor of Physics at U. Penn, as he delves into the science behind pour-over coffee. He discusses the hydrodynamics of coffee brewing and how factors like pouring height and speed affect extraction. The conversation highlights the 'avalanching' phenomenon during pour-over techniques, which can revolutionize how we think about coffee. Listeners will also learn about measuring extraction strength through Total Dissolved Solids and the complexities of flavor measurement, bridging the gap between physics and artisanal coffee making.
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Micro Swimmers' Rapid Mobility
- Micro swimmers like bacteria use rapidly rotating helical flagella to swim at small scales.
- These organisms swim up to 100 body lengths per second, crucial for processes like infection.
Coffee Lab Notebook Anecdote
- Arnold's lab keeps a coffee notebook next to their coffee machine to track brew changes.
- Experimenting with different grams and pouring methods sparked real scientific curiosity about coffee.
Bloom's Role in Coffee Extraction
- CO2 trapped in roasted coffee causes the bloom, releasing bubbles when water is poured.
- Bloom might reduce acidity and improve coffee grounds' availability for extraction.
