Scientists Invent a Way to Brew Espresso With Ultrasonic Waves—No Hot Water Required
What do you need to make a good espresso? Ground coffee, of course; a machine capable of generating pressure; and hot water, preferably heated to between 195 and 205 degrees Fahrenheit. And that’s it. But could one perhaps do without that last element? No, not the water itself, but the need to heat it.
The Colombian researcher Francisco Trujillo led a team at Australia’s University of New South Wales that claims to have invented what it calls “ultrasonic espresso.” As Trujillo explains, it is “a room-temperature brewing process that uses high-frequency sound waves to extract the flavor, oils, aroma, and caffeine from ground coffee.”
Although the process takes longer than the conventional method (three minutes versus 30 seconds), it consumes 75 percent less energy—a considerable benefit for coffee shops and restaurants, but especially for businesses that produce industrial quantities of coffee, such as those making ready-to-drink products.
Sonic Brew
...
Copyright of this story solely belongs to wired.com. To see the full text click HERE
