Scientists have recently unveiled what they claim to be the “scientifically perfect” pour-over coffee method. While coffee enthusiasts and baristas have long been experimenting with various techniques to enhance the coffee brewing experience, this new revelation adds a new dimension to the art of making coffee.
Traditionally, the process of making pour-over coffee involves factors such as grind size, water temperature, pouring technique, and coffee-to-water ratio. However, the scientific community, particularly fluid mechanic scientists at the University of Pennsylvania, has delved deep into the physics behind the pour-over method to determine the optimal approach.
For Erin Bashford, a dedicated coffee aficionado and reviewer at Tom’s Guide, the opportunity to test this scientifically endorsed method was both exciting and intriguing. Armed with a Hario V60, Chemex, and Kalita Wave, Erin embarked on a comparative experiment to evaluate the results of the scientific approach against her own tried-and-tested method.
The scientific recommendation involved pouring boiling water over ground coffee in a specific manner to achieve the desired outcome. However, Erin, drawing from her extensive experience in the coffee industry, made some adjustments to adhere to her preferred standards, such as maintaining a water temperature of 200°F and following a 1:16 coffee-to-water ratio.
During the experiment, Erin meticulously brewed coffee using the three different pour-over devices, carefully observing each step to ensure consistency and accuracy in her comparison. The results were enlightening, showcasing distinct differences in taste profiles and pouring control between the scientific method and Erin’s personal approach.
While the scientific method emphasized an “avalanche” effect in pouring water, Erin found that her method, which involved a more controlled and precise pouring technique, yielded superior results in terms of taste and pouring accuracy. Her colleagues, who blind taste-tested the coffees, also favored Erin’s approach, further validating her expertise and intuition in the coffee-making process.
Ultimately, Erin concluded that while the scientific method proposed some innovative concepts, such as pouring from a height to mimic an avalanche, her own method, which prioritized a steady stream of water and meticulous pouring control, proved to be more effective in achieving a balanced and flavorful cup of coffee.
As the debate between scientific precision and personal expertise continues in the realm of coffee brewing, enthusiasts like Erin Bashford serve as a testament to the artistry and skill that go into creating the perfect cup of pour-over coffee. By blending scientific insights with practical experience, coffee lovers can continue to explore new techniques and refine their craft to elevate the coffee brewing process to new heights.