Arnold Mathijssen

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.