I used sound waves to make espresso. It could cut coffee-brewing energy use by 75%
Richard Freeman / UNSW Most of us think of espresso as a hot, high-pressure ritual. Finely ground coffee goes into a machine, boiling water is forced through it, and in about 30 seconds we get a concentrated shot with crema, aroma, bitterness, body and caffeine. As someone from Colombia, I like to think coffee is in my blood – and I’m proud to come from a country known for producing some of the best coffee beans in the world. So perhaps that’s why I have spent a lot of time i
Researchers have developed a novel method for brewing espresso using high-frequency sound waves instead of hot water. This "ultrasonic espresso" process operates at room temperature and extracts flavor, oils, and caffeine from coffee grounds in under three minutes. The technique utilizes acoustic cavitation, where collapsing bubbles create microscopic forces that break down coffee particles, accelerating extraction.
This innovative approach has the potential to significantly reduce energy consumption in coffee production, with estimates suggesting savings of up to 75% by eliminating the need to heat water. The resulting concentrated, room-temperature coffee could also streamline the manufacturing of ready-to-drink coffee products and beverages.
This development could revolutionize coffee production by drastically cutting energy costs and enabling new product formulations for the beverage industry.
📌 Kaynak
Bu özet The Conversation AU kaynağından otomatik derlenmiştir. Tamamı için orijinal habere gidin.
Orijinal haberi oku →