Each cup of pour-over coffee hides a complex physical system: water becomes a dynamic fluid, coffee grounds act as a granular medium, and your brew is shaped by turbulence, pouring height, and mixing patterns.
This article dives into a recent study that used lab tools to model the pour, revealing how physics can upgrade your technique and unlock more flavor from every gram.
A nerdy, rigorous perspective for those who want to understand coffee beyond intuition.
