Transcript
Paige Desorbo (0:00)
This is Paige desorbo from Gigli Squad. Boost Mobile is no longer that prepaid wireless company you remember. They've invested billions into building their own 5G towers across America. With Boost Mobile's networks, customers enjoy the speed and service they'd expect from the Big three, plus groundbreaking benefits you'd only get from a true challenger of the industry. Boost Mobile will let you try the network risk free for 30 days. So visit your nearest Boost Mobile store or find us online@boostmobile.com today.
Dr. Samantha Yamin (0:33)
So here's a challenge you probably don't think about much unless you're an astronaut. Space junk. We're talking defunct satellites, rocket parts, and a whole lot of metal zipping around Earth at 17,000 miles per hour. Senior producer Teresa Carey will talk with engineer John Chrysidis about how we track this growing cloud of debris and what it's going to take to clean clean it up before it turns space into an orbital scrapyard. Stick around for that. It's part space science, part cosmic janitorial service. And all around Fascinating. But before that, I'm shifting gears because, look, sometimes the only thing more complex than rocket science is making a really good pour over coffee. I can't wait to tell you about the physics behind the perfect cup. And spoiler alert. Yes, the poor matters. Then we've gotta chat about a colossal squid sighting near Subantarctic Islands located in the Southern Ocean. It's rare, it's wild, and it might make you rethink what's lurking in the deep. So grab a mug, settle in, and before you do, I've got a challenge. And you might even get some Warner Brothers merch for it. Starting in June, we're going to start featuring listener questions on the show. What have you been seeing that needs to be unpacked asap? Who do we need to talk to later this summer? To be considered, all you gotta do is subscribe on Apple Podcasts and leave us a review with your question. If you want to be extra cutesy, share the podcast and follow me on Instagram at Science Sam, that is it. Send those questions in by Memorial Day. And speaking of science, Sam, that's me. I'm Dr. Samantha Yamin and this is Curiosity Weekly from Discovery. Picture this. You walk into any amazing coffee shop and you're hit with that scent of fresh grounds, people on their laptops, milk hissing and drowning out the music. You hear the baristas banging out used espresso pucks behind the counter. And then when it's your time to order, have you noticed the way they make your Pour over coffee. The lore on making the perfect cup of coffee runs deep. I've seen videos of people carefully measuring the water temperature, grinding the beans to just the right texture, then weighing it for the perfect ratio. So a team of physicists was like, say less. Let's optimize the way you pour too. Using a laser sheet and high speed camera, a group of researchers at UPenn studied how fluid flows while making pour over coffee. They published their findings in a scientific journal called Physics of Fluids. The cone filter and opaque beans make it hard to see what's going on. So for their experiments, they swapped out coffee grounds for silica gel particles and poured water over these beads in a clear glass cone. Just like how you'd brew pour over coffee. Then, to make the motion inside the cone visible, they fired a laser in a thin sheet, kind of like slicing the scene with a glowing line. This lit up a cross section of the water and beads so they could capture the movement with a high speed camera. This records lots of frames per second that let them slow things down and spot something surprising. An avalanche effect where a strong but focused jet of water blasts into coffee grounds, causing them to mix around as the water digs deeper into the coffee. This didn't happen with thinner streams that break up. Maximum mixing happens when there's a clean crash of water into the coffee. Armed with this new avalanche method, they swapped their clear setup for real coffee grounds. They wanted to measure whether the steady stream and avalanche cause better extraction of flavor components from the coffee grounds. The hot water you use to make coffee, it causes the grinds to release soluble components like acids, caffeine, melanoidins and volatile hydrophilic compounds. In general, weak coffee has less extraction, strong coffee has more extraction, and the favor plays in the balance. Their measurements found three key factors for the strongest extraction. One, longer pour time to increase how long the water and grinds are in contact. Two, an unbreaking stream to create the avalanche, and three, high velocity to maximize mixing. To get all these things, you have to pour as thin a stream as possible from as high up as possible without having it break. This is the scientific method for efficient coffee extraction without needing to add more beans. They didn't measure what this method extracts more of exactly, but it's a good jumping off point for optimizing to your taste. And this isn't just for coffee lovers. The fluid flow here could be similar to the erosion caused by waterfalls. And that's the thing about foundational research, you never know the impact it could lead to. In fact, this was part of a bigger series in the journal called Kitchen Flows that celebrates the physics of fluids and food science and encourages people to explore science in their home lab, AKA the kitchen. If getting buzzed on coffee isn't your thing, maybe you're into something a little more venomous. On next week's episode, we've got a wild scoop on one man who's biohacking his blood to act like an antivenom against snake bites. It sounds like sci fi, but it's very real and very risky.
