3 ms·
The premise of this study makes no sense. The goal of coffee brewing is to get a very specific extraction at around 20% that tastes good. If you go above the id
by skeskinen 1y ago
The premise of this study makes no sense. The goal of coffee brewing is to get a very specific extraction at around 20% that tastes good. If you go above the ideal, it's going to taste overextracted.
If you want to maximize extraction at all costs, you can just use immersion brewing with mixing. You don't need fancy pour-over technique.
That said, it's still interesting to learn more about the physics of extraction in pour-over coffee.
- mingus88 1y agoI read in a different article that this study was a side project during Covid lockdown. The scientists had all they needed to run these experiments, were stuck indoors drinking coffee, and could do it all in relative isolation
- IAmBroom 1y agoIt also suffers from an attempt to perfect something ruled by a "Bathtub Curve", that is, a curve with two steep or asymptotic, undesirable boundaries and a broad, roughly equivalent "acceptable zone" in between. (Imagine trying to find a low point in a bathtub to sit at. Probably 90% of the top surface of a bathtub meets the criterion of "low", and no one really cares enough to sit at the lowest point.) They don't even provide numbers - does their method save 1% of the coffee? Even saving 15% of the coffee used is not very significant, especially if the make-process is difficult to get right. This is an article begging to be summarized by a headline like "Scientists have discovered how to stretch your coffee budget!".