<ul><li>Physicists at the University of Pennsylvania have studied the physics of brewing pour-over coffee.</li><li>The trick is to pour the water from as high as possible without breaking up the water jet upon impact with the grounds.</li><li>Controlling water flow and pressure is crucial in order to achieve a high extraction yield and quality brew.</li><li>Previous studies have focused on brewing the perfect cup of espresso, but fewer studies have been done on pour-over coffee.</li></ul>

Fewer beans = great coffee if you get the pour height right

Discover more