The secret of stronger pouring coffee without extra beans opened by scientists | Coffee
For researchers, forgotten the expensive beans and expensive filters-if you want a strong cup of coffee, add water from slowly, stable and height.
Although there are numerous ways to make coffee, it is a daily staple for many-poor-over coffee, from da-moka pots to cafes and barista-style machines. Now scientists say they discover how to make a stronger cup using the same amount of ground coffee.
Dr. Pennsylvania University, a joint author of the study. Arnold Mathijssen said that slowly pouring hot water from a goose collar kettle increases the time of contact between water and coffee soils and spilled from a larger height, and both caused more coffee to be removed.
However, he added: “If you pour too slow or if you are too high, the jet tends to be divided into smaller droplets, and that’s what you want to avoid.”
Writing in the Journal of Physics of LiquidsMathijssen and his colleagues report that they do the transparent silica gel particles illuminated with a laser layer recorded with a high-speed camera-representing the proved coffee.
While increasing the slow pouring contact time, the team found that the speed of the water at low heights was too low to dig and disturb the bed of the particles. The water pouring from larger heights caused further agitation of the particles, but the team found a process-like effect that increased the mixture of the mixture that caused the combination of particles accumulating in the lands to dig into the bed and displace the people under the funnel.
Mathijssen, “Increased height, it compensates for slow shedding. You only get the avalanches if you get enough energy,” he said.
When the team applied their findings to coffee, they found that spilling from a larger height results in stronger brews, but a continuous water flow was used.
The team is a good starting point for those at home to reduce the amount of ground coffee by 10%, for example, between 20 to 18 grams per cup, then pour hot water to different heights – taste the coffee produced by pouring hot water to different heights – about 30 cm for safety.
Researchers have previously announced that it is best to use a little more rough coffee than usual to make excellent espresso every time.
Both this study and the new research found that proposed adjustments mean less coffee to produce a given power drink. Experts, considering that climatic disintegration already causes problems for cultivation, says this is important. Coffea Arabica herb.
Prof Jamie Foster of Portsmouth University, which is not interested in new research but carried out the work on Espresso production, said that the proposed method would lead to a more powerful cup of cast coffee and the use of coffee areas more optimally, and that similar logic would not cause cage-class brewing.
“Of course, there is an open trick to those who prefer Cafetire Coffee,” he said. “So put a spoon and excite the floors, but perhaps a wisely chosen cast dirty cutlery can save the set.”
