The physics of coffee
Inspired by a professor’s study of coffee, a collaboration between a lab scientist and the student who worked at the lab for the Mathijssen lab
Dr. Mathijssen has since returned to the lab, but the passion for kitchen physics has stuck. The coffee study was partly inspired by a scientist in his group who kept detailed notes about pour-over brews prepared in the lab each day. The notes included information about the beans and how long they took to brew.
Kitchen science begins with a relatively low barrier of entry. It is more than just cute. Sometimes fundamental things can come out of it.”
A graduate student in the lab has designed an experiment. Scientists used a high-speed camera to record the dynamics of water being poured over coffee grounds in a simulation using silica gel beads in a glass cone.
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