Arnold Mathijssen
Dr. Arnold Mathijssen is a researcher at the University of Pennsylvania, known for his work in fluid dynamics and its applications in everyday processes. Recently, he co-authored a study that revealed how to enhance the strength of pour-over coffee by optimizing the pouring technique, emphasizing the importance of water height and flow rate in coffee extraction.
Not in the pool (under ¢1).
Recent news mentions
Arnold Mathijssen is a co-author from the University of Pennsylvania who noted that cooking can lead to unexpected scientific insights.
So gießt man laut Wissenschaftlern die perfekte Tasse Filterkaffee
Luxembourg· 2025-07-13
Arnold Mathijssen is a co-author from the University of Pennsylvania who noted that cooking can teach much about physics and chemistry.
Studie beweist: So gießt man die perfekte Tasse FilterkaffeeLuxembourg· 2025-04-14Arnold Mathijssen is a co-author from the University of Pennsylvania who discussed the scientific insights gained from kitchen experiments.
Filterkaffee kochen: So klappt es mit der Physik - Wissen
Germany· 2025-04-10
Co-author Arnold Mathijssen from the University of Pennsylvania explained that slow pouring increases the contact time between water and coffee grounds.
Вчені вирахували, як зварити міцну каву за невеликої кількості зерен
Ukraine· 2025-04-10Dr Arnold Mathijssen, a co-author of the study from the University of Pennsylvania, said pouring the hot water slowly from a goose-neck kettle increases the contact time between the water and the coffee grounds.
Secret to stronger pour-over coffee with no extra beans unlocked by scientists | Coffee
United Kingdom· 2025-04-08