Best coffee, less 10% of the grains. It is possible – just follow the laws of physics.
“Coffee is becoming harder to cultivate, so it is likely that in the coming years,” says scientist Arnold Mathijssen at.
In Portugal, it already feels the difference: at the beginning of the year the price of this drink already in cafes and pastries.
“The idea of this investigation was to see if we could help Reduce the amount of necessary coffee beansmaintaining the same amount of extraction to get the same coffee intensity, ”says the investigator.
The tips were really published in a na Physics of Fluidswhich explains that it is possible to reduce up to 10% the amount of coffee beans used, with only a few Simple care.
Forget the capsules, coffee makers or coffee powder. To use this technique, it is likely to have to update the way it makes coffee: this tip applies to the coffee for overin which the hot water is slowly added to the grains in a paper filter in cone form.
If you are a fan of this technique, you should know how it works. If you never tried it, there is one. Some say it’s the best way to make coffee, and if you become an ace of the technique can be very tasty.
The first tip is do everything slowly. If it lets the water drain slower, it is long, the grains will be immersed in water inside the cone and the greater the extraction, the physicists explain.
Secondly, try pour the water from a considerable height. This will prevent the grains from depositing in the background. “If you raise your kettle height, you can basically get more energy from gravity,” explains Mathijssen. “Thus, all particles will enter into a kind of global circulation that would not normally occur if it was a lower height.” 50 centimeters in height is ideal.
Deep down, summarizes the expert, “be reasonable ”. “First, try to be slow. Then lift the kettle and do everything slower you can, but don’t let the flow of water over,” he says. “This is the following strategy.”
