pours

Pours is the third-person singular present tense of the verb pour, meaning to cause liquid or granular material to flow from one container to another or onto a surface. It can also be used as a noun in phrases such as a generous pour, referring to a serving of drink.

In everyday use, a pour involves liquids like water, tea, coffee, milk, oil, or juices. The act is usually done with a container that has a spout or a curved lip to guide the flow, and the pour’s accuracy and rate can be influenced by the container’s shape, the height of the pour, and the user’s control.

The dynamics of pouring depend on physical factors including gravity, viscosity, density, temperature, surface tension, and the geometry of the container and outlet. The flow can be laminar or turbulent, with the Reynolds number helping to characterize the regime. Technique matters: tilting angle, distance from the target, and the speed of pouring affect splashing, foaming, and the level of aeration. A slower pour often reduces splashing and limits oxidation or unwanted carbonation loss.

In culinary, beverage, and laboratory contexts, pouring is a routine transferring operation where precision matters for portion control, presentation, and safety. Poor pouring can cause spills, waste, or contamination, while good technique improves consistency and efficiency.

Related ideas include pour rate, spout design, and the broader action of pouring skills across different materials.