I used sound waves to make espresso. It could cut coffee‑brewing energy use by ¾

12 hours ago

Researchers developed an ultrasonic espresso method using room-temperature water and high-frequency sound waves.
The ultrasonic process uses acoustic cavitation to extract flavor, oils, and caffeine faster than conventional cold brew.
Energy savings of up to 75% are achieved by eliminating the need to heat water, which is beneficial for industrial-scale production.
In blind taste tests with 100 coffee drinkers, participants could not distinguish between traditional and ultrasonic espresso.

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