The premise of this study makes no sense. The goal of coffee brewing is to get a very specific extraction at around 20% that tastes good. If you go above the ideal, it's going to taste overextracted.<p>If you want to maximize extraction at all costs, you can just use immersion brewing with mixing. You don't need fancy pour-over technique.<p>That said, it's still interesting to learn more about the physics of extraction in pour-over coffee.