New way of making espresso with ultrasound

5 hours ago

UNSW researchers developed a method to brew espresso-strength coffee using room-temperature water and ultrasonic sound waves.
This new process reduces energy consumption by up to 75% compared to traditional espresso brewing, which requires hot water.
The ultrasound system creates acoustic cavitation, accelerating flavor, aroma, and caffeine extraction from coffee grounds in under three minutes.
Blind taste tests with 100 regular coffee drinkers showed no significant difference between ultrasonic espresso and traditional espresso.
For filter coffee, participants preferred the ultrasound-brewed version, especially for its more pleasant bitterness.
The technology could benefit large-scale commercial producers by cutting energy use and processing times for coffee-based products.

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