Physics | Penn Today

Artist's interpretation of prion mechanics.

Unlocking the mechanics of protein misfolding

An interdisciplinary team led by School of Engineering and Applied Science’s Lee C. Bassett and Dani Bassett, also of the School of Arts & Sciences, have studied the mechanical properties of prions, the mysterious shape-shifting proteins that are infamous for mad cow disease yet essential for yeast survival

5 min. read

Scientifically perfected coffee brew uses less beans for more flavor

Scientists at Penn have tested a method to brew stronger coffee using fewer beans amid rising prices and climate change impacts.

Coffee is getting pricier, but this simple hack lets you brew more with less

Arnold Mathijssen of the School of Arts & Sciences used physics to develop a method to brew coffee with fewer beans by adjusting the pour-over technique.

The physics of the perfect pour over

Arnold Mathijssen of the School of Arts & Sciences and colleagues applied the principles of fluid dynamics to optimize the pour in pour over coffee.

Members of the Penn ATLAS team and others in front of the inner detector at the Large Hadron Collider.

Penn ATLAS shares 2025 Breakthrough Prize in Fundamental Physics

The team, which includes Joseph Kroll, Evelyn Thomson, Elliot Lipeles, Dylan Rankin, and Brig Williams from the Department of Physics and Astronomy, is part of an expansive collaboration studying high-energy collisions from the Large Hadron Collider.

2 min. read

Mark Trodden named Dean of Penn’s School of Arts & Sciences

Trodden will assume the role of dean of the School of Arts & Sciences beginning June 1.

3 min. read

How to make the best cup of coffee, according to baristas and scientists

A group of Penn scientists developed a pour-over coffee method that uses a goose neck kettle to ensure a steady, unbroken stream of liquid.

A kettle and pour-over coffee filter full of coffee grounds.

For a better cup of coffee, look to physics

Researchers from Penn have found new cost-effective ways to make a great cup of pour-over coffee using fewer beans. Their findings could potentially provide insights into similar systems such as waterfalls and surface erosion.

4 min. read

Here’s the secret to making the perfect cup of pour-over coffee, according to physicists

Arnold Mathijssen of the School of Arts & Sciences discusses work done by himself and colleagues that looked at using fewer coffee beans while increasing the amount of coffee extracted from them.

Scientists release instructions for how to make a perfect cup of coffee

Arnold Mathijssen of the School of Arts & Sciences and colleagues have created a pour-over coffee technique using a goose-neck kettle and a high pour to achieve an “avalanche” in the ground coffee.

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