During a pour-over, the slurry loses heat through three vectors:
Here's a piece from "The Physics of Filter Coffee" (don't worry, I won't make you wait for the whole PDF): The Physics Of Filter Coffee Pdf
Elena carefully adjusted the grind size on her grinder, making sure it was just right for the pour-over method she was using. She then heated the water to the perfect temperature, carefully monitoring the thermometer as it rose. During a pour-over, the slurry loses heat through
[ \frac\partial C\partial t = D \frac\partial^2 C\partial x^2 - v \frac\partial C\partial x + R ] Diffusion is slower for larger particles and at
While technical, the text provides actionable insights derived from data and experiments: The Physics Of Filter Coffee - Jonathan Gagne
Within each coffee particle, soluble compounds must diffuse from the particle interior to the surface. Diffusion is slower for larger particles and at lower temperatures, affecting flavor balance.