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.
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Luxembourg:
Arnold Mathijssen is a co-author from the University of Pennsylvania who noted that cooking can teach much about physics and chemistry.
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Germany:
Arnold Mathijssen is a co-author from the University of Pennsylvania who discussed the scientific insights gained from kitchen experiments.
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Ukraine:
Co-author Arnold Mathijssen from the University of Pennsylvania explained that slow pouring increases the contact time between water and coffee grounds.
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United Kingdom:
Dr 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.
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