This was done by making cups of coffee using various pouring heights and stream sizes, evaporating the coffee in an oven and then weighing the dissolved solids. Admittedly, most of Mathijssen's ...

Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee. By Katrina Miller More than a billion cups of coffee are consumed daily: French-press, espresso ...

To back this up with data, they measured the dissolved solids in cups of coffee made with various pouring methods. They found that their new technique did not compromise the coffee’s strength.

A person prepares a pour-over coffee on a kitchen-top - Rabizo Anatolii/Shutterstock ...