keccers
@keccers.eth
One by one, science will teach us how to optimize every breakfast food. First eggs, now coffee The team’s pour over technique, which involves pouring water over grounds in a steady stream from a gooseneck container at some optimal height, doesn’t seem too dissimilar to stuff people already do https://www.usatoday.com/story/news/nation/2025/04/08/perfect-pour-over-coffee-according-to-science/82981142007/#
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drewcoffman
@drewcoffman.eth
really expected them to use a refractometer, so funny to me that they used an oven to bake the coffee lmao
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keccers
@keccers.eth
I almost sent this to you directly 😂 I knew you would have good thoughts I guess they did this all mostly during peak COVID (although why did it take so long to come out then?) limiting their access to equipment or w/e
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Joe Petrich 🟪
@jpetrich
Seems like a good example of where "hobbyists" on YouTube like James Hoffman are actually way ahead of these scientists.
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keccers
@keccers.eth
It would be interesting to combine their brew methods with these people’s validation techniques!!!
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Joe Petrich 🟪
@jpetrich
Maybe but like, Hoffman has already published videos about how the pour height and speed affects extraction. I've used this technique for a couple years now; he explains how the pour height affects the agitation of the coffee bed and how that affects extraction: https://youtu.be/1oB1oDrDkHM
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