Scientists made espresso with sound instead of heat, and most drinkers couldn't tell the difference
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The takeaway: New research is challenging a basic assumption about espresso: that it has to be made with hot water. Instead of relying on near-boiling water, researchers have shown that high-frequency sound waves can produce an espresso-style shot with similar strength and taste – no heat required.
Developed by engineers and food scientists at UNSW Sydney, this new method is called "ultrasonic espresso" and replaces heat with mechanical energy. It runs at room temperature, using sound waves to pull flavor from finely ground coffee, and reaches espresso-level intensity in under three minutes despite the cold-water start.
The setup still begins with a standard espresso basket. A small metal transducer is mounted against its wall, and once activated, it emits ultrasound – sound waves above the range of human hearing – that travel through...
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