COFFEE SCIENCE · INTERACTIVE 01
The Pour-Over Simulator
Move the brew, not the commandments. Explore how grind, fines, heat, bed depth, and agitation couple flow to extraction.
LIVE OUTCOMESIN RANGE
Permeability kPermeability kHow easily water passes through the coffee bed, shown relative to a reference recipe. Lower k means slower flow.k · relative
relative
DrawdownDrawdownEstimated time for the brew water to drain through the coffee bed. Lower permeability and a deeper bed make it longer.minutes : seconds
min : sec
Extraction EExtraction EThe estimated mass of dissolved coffee solids as a percentage of the dry coffee dose.E · percent
yield
StrengthStrengthEstimated total dissolved solids: dissolved coffee material as a percentage of the beverage mass.TDS · percent
TDS
Gold Cup control chart
Gold Cup control chartPlots beverage strength against extraction yield. The shaded target marks the model’s balanced range.TDS × extractionStrength × extraction · your recipe ratio shapes the diagonal
Extraction over time
Extraction over timeShows modeled extraction accumulating during the brew. Drawdown ends water contact and cuts the curve off.E(t)E(t) approaches its temperature-dependent ceiling
Bed flow
Bed flowIllustrates local flow uniformity and the downward migration of fines through the coffee bed.flow distributionFines migration and local flow variance
EVEN FLOW
k decays as fines settle
Re ≈ Reynolds numberReynolds number compares inertial and viscous effects. Values below one indicate laminar flow and support the Darcy-flow model.Re ≪ 1 · laminar
LAMINAR ✓