Overview

• The new pour-over method involves pouring water from a higher height while maintaining a steady, unbroken stream to create an 'avalanche' effect in the coffee grounds.
• This technique improves flavor extraction, allowing up to 10% fewer coffee beans to be used without compromising taste or strength.
• Researchers utilized silica gel particles, high-speed cameras, and laser illumination to study the fluid dynamics of water interacting with granular coffee grounds.
• The findings come at a critical time as rising coffee production costs and climate change threaten global coffee cultivation.
• Beyond coffee, the study's insights on liquid and granular interactions could have applications in environmental and engineering fields such as soil erosion control and wastewater treatment.