<ul><li>Physicists at the University of Pennsylvania studied how to optimize the pour in a pour-over coffee.</li><li>Their findings suggest pouring high, slow, and with a steady stream of water for the greatest extraction and enhanced flavor.</li><li>These science-backed tips can improve the coffee's taste without using extra beans or increasing the cost.</li><li>This study demonstrates how kitchen science can inspire new scientific directions and enhance the art of cuisine.</li></ul>

The Physics of Perfect Pour-Over Coffee

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