Now also scientifically determined: This is how you pour the perfect bag of coffee
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Grandmas call it ‘pouring filter coffee’, hip city dwellers’pour about ‘ And now, science has determined how you put up the perfect mug, and as efficiently as possible. « Given that coffee is getting more and more expensive, this is very much stuck. »
Some research has been conducted into the ideal cup of coffee, but the majority of that research is devoted to espresso: What is the ideal number of pressure in the machine? How nice is too fine ground? How hard – or just not – do you need to stamp the coffee to prevent ‘channels’ water from being created? The majority of those espresso studies was conducted by a team of physicists from the University of the Pennsylvania.
And they really enjoy within the coffee world. They discovered that if you just have a little bit of water for grinding over the beans, less static electricity accumulates. This way less coffee is left behind. There is no hobbyist enthusiast who does not do that today.
Now that team has thrown itself on that other move method: the ‘pour about‘Or as your grandmother called it: eating coffee. As appears from the study published in the trade journal Physics of Fluids? It is best to use a kettle or boiler with a Teut as a ‘geese neck’. When you pick it up, you get the ideal ‘radius’ that perfectly agites the ground coffee in the filter.You have to eat consistently, but as slowly as possible so that the water and the coffee come into contact with each other for a long time. However: not so slow that the ‘teapot’ effect is created. In addition, the water drips along the Teut and therefore no nice jet that ‘stirs’ deep into the ground coffee. You also pour quite high: the higher, the more powerful the jet comes down. But not too high, otherwise the jet breaks up and loses it to strength. The ideal height for pouring, just before the jet breaks, is 50 cm, according to De Vorsers.
Read too. Dessert coffee by Douwe Egberts and eight cheaper alternatives tested: « They should be ashamed »
There are criticasters who dare to call this type of research frivolous, even useless, but how coffee interacts in a filter and a water jet, can be enlarged to model the erosion waterfalls. “Moreover, coffee is becoming increasingly difficult to grow (Due to the climate warming ed.) what the prize will increase in the coming years, « says co-author Arnold Mathijssen New Scientist. « And with this research we wanted to investigate how you can extract more with fewer beans so that you can make a strong coffee. »
