More than a billion cups of coffee are consumed daily: French, espresso, cold drink, all it takes.
Arnold Mathijssen, a physical scientist at the University of Pennsylvania, is part of coffee pouring, which includes handmade water manually on ground beans and filter it in a bowl or below. Certainly, he believed that applying fluid dynamics to the process may make them better.
With two students of similar minds, Dr. Mathijssen began studying how to improve pour in. Their science -backed advice: poured high and slow and with a continuous flow of water. This ensures the largest extraction from the minimum foundations, which enhances the flavor of coffee without beans or cost.
the ResultsThis month in Physics of Fluids, highlights how the processes that are revealed in the kitchen can be inspired – made by the Foo Pies to a Cacio E Pepe plate – new scientific trends. In turn, science can enhance the art of kitchen.
“The kitchen flag begins with a relatively low entry barrier,” said Dr. Methagson. “But it is more than just nice. Sometimes the basic things can come out of it.”
Dr. Mathijssen mainly studies the physics of biological flows, such as the way the bacteria swim in the source in the blood vessels. But when he lost access to his laboratory while closing Covid-19, he started playing with his food-literally. Show bottles of whiskey, test pasta sticks and slide metal currencies under the slopes made of whipped cream and honey. Attention was crowned at 77 review pagesOrganizing like the list, from physics involved in serving a meal.
“I have completely out of control,” said Dr. Methagson. “You just realize that science is everywhere.”
Dr. Mathijssen has since returned to the laboratory, but the passion for kitchen physics is stuck. The coffee study was partially inspired by a world in his collection, which kept detailed observations about the broadcast photographer in the laboratory every day. The observations included information about the place where the beans came from, the time of extraction and the definition of a drink flavor.
Ernest Park, a graduate student student, designed an official experience. Using silica gel beads in a glass cone, scientists simulated the work of the water that is poured on the coffee ground from different altitudes, and recorded the system dynamics with a high -speed camera.