Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yachtold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.

.jp. That's Y-A-K-U-L-T.C-O.J-P. When it comes to a guide for your gut, count on Yacolt. Happy Monday listeners.

For Scientific American Science quickly, I'm Rachel Feltman.

Let's catch up on some of the science news you might have missed last week.

We'll ease into things with a new study on a subject that's bound to perk you up.

Coffee.

Up until now, the best way to learn more than you ever wanted to know about pour over coffee was to ask literally any guy at a party in Brooklyn.

But a study published last week in the journal Physics of

Fluids brings some actual science into debates over how to brew the perfect pot of Joe.

Using transparent silica gel particles in place of coffee grounds, researchers captured

high-speed footage showing exactly how water flows through a pourover setup under different conditions.

They determined that the best way to brew a strong cup of coffee was to maximize the contact time between water and coffee grounds,

while also allowing for plenty of mixing so as much coffee as possible was extracted.

The team says the key is to pour slowly to maximize contact and from a greater height to

increase the water velocity.

A slim stream of water from a gooseneck kettle can help optimize this process, as those

dudes at parties in Brooklyn have probably already told you.

If you get it right, the researchers say, you can actually get a stronger cup of coffee

using a smaller

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