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Fewer beans = great coffee if you get the pour height right
Pour-over coffee is made by flowing a strong, laminar water jet through a bed of ground coffee beans.
Many variables can affect the quality of a steaming cup of espresso, including so-called "channeling" during the brewing process, in which the water doesn't seep uniformly through the grounds but branches off in various preferential paths instead. But pour the water too slowly and the resulting jet will stick to the spout (the "teapot effect") and there won't be sufficient mixing of the grounds; they'll just settle to the bottom instead, decreasing extraction yield. Jennifer is a senior writer at Ars Technica with a particular focus on where science meets culture, covering everything from physics and related interdisciplinary topics to her favorite films and TV series.
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