New way of making espresso with ultrasound
Researchers at UNSW Sydney have harnessed the power of ultrasonic sound waves to make espresso-strength coffee with room temperature water, cutting energy use by up to 75%.
That morning coffee kick from a shot of espresso needs boiling water and high pressure - equalling plenty of energy consumption, right?
Now, UNSW researchers have shown that one part of that recipe may not be essential: the hot water.
They have developed a completely new brewing process that uses room-temperature water to create an espresso-strength coffee with the same rich flavour, body and caffeine kick.
The process harnesses sound waves, and by not having to heat the water it reduces energy consumption by around three‑quarters. The saving could be especially significant for companies who make coffee-based ready-to-drink products at industrial scale, both in terms of energy use and brewing time.
Dr Francisco Trujillo and his team from UNSW’s School of Chemical Engineering have developed a system that uses ultrasound, high-frequency sound waves that are far above what a human can hear, to help extract the desired flavour, aroma and concentration from coffee grounds.