Researchers developed an ultrasonic espresso process that uses high-frequency sound waves instead of hot water to produce espresso-strength coffee at room temperature. And, not only did coffee drinkers find it comparable to traditional espresso, but the brewing process cut energy use by up to 75%. An anonymous reader quotes a report from The Conversation: We have developed what we call an ultrasonic espresso: a room-temperature brewing process that uses high-frequency sound waves to extract the flavor, oils, aroma and caffeine from coffee grounds. The result is an espresso-strength coffee made in under three minutes, but needing far less energy than the conventional method. Saving up to 75% of energy by not heating the water is a minor benefit for home users or small coffee shops. But for companies making ready-to-drink coffee products at industrial scale, it could be very significant indeed. A concentrated room-temperature coffee could be used directly in bottled drinks, milk-based beverages or cold coffee products. It can also be shipped as a concentrate and diluted later. This would reduce not only energy use, but potentially processing time as well.
The key to the new process is ultrasound. These are sound waves above the range of human hearing. In our system, a small metal device called a transducer presses against the side of a traditional espresso basket and makes it vibrate rapidly. Those vibrations move through the water and coffee grounds. This creates a phenomenon known as acoustic cavitation. Tiny bubbles form and collapse in the liquid. When these bubbles collapse near coffee particles, they produce microscopic jets and forces that act a little like scrubbing brushes. They pit and fracture the surface of the coffee grounds, helping flavor compounds, oils and caffeine move into the water much faster than they normally would at room temperature. In other words, ultrasound helps us replace heat with mechanical energy.
[...] In earlier work, we used ultrasound to speed up cold brew dramatically. But the challenge in this project was different: could we produce something with the strength, body and intensity of espresso, without heating the water? To do that, we adjusted several variables. Brew ratio was one of the most important: how much water we used for each gram of coffee. Too much water and the drink becomes diluted; too little and extraction becomes difficult. Grind size also mattered. Finer grounds allowed us to extract flavor more rapidly. Finally, we tested how long the ultrasound should be applied. We found the sweet spot was about two-and-a-half to three minutes. Of course, making a concentrated coffee in the laboratory is one thing. The real test is whether people want to drink it. [...] For the espresso samples, participants could not reliably tell the traditional and ultrasonic versions apart. There were no significant differences in aroma, flavor, bitterness or overall liking. For filter coffee, the ultrasound version was actually preferred overall, with participants rating its bitterness more pleasantly.
The key to the new process is ultrasound. These are sound waves above the range of human hearing. In our system, a small metal device called a transducer presses against the side of a traditional espresso basket and makes it vibrate rapidly. Those vibrations move through the water and coffee grounds. This creates a phenomenon known as acoustic cavitation. Tiny bubbles form and collapse in the liquid. When these bubbles collapse near coffee particles, they produce microscopic jets and forces that act a little like scrubbing brushes. They pit and fracture the surface of the coffee grounds, helping flavor compounds, oils and caffeine move into the water much faster than they normally would at room temperature. In other words, ultrasound helps us replace heat with mechanical energy.
[...] In earlier work, we used ultrasound to speed up cold brew dramatically. But the challenge in this project was different: could we produce something with the strength, body and intensity of espresso, without heating the water? To do that, we adjusted several variables. Brew ratio was one of the most important: how much water we used for each gram of coffee. Too much water and the drink becomes diluted; too little and extraction becomes difficult. Grind size also mattered. Finer grounds allowed us to extract flavor more rapidly. Finally, we tested how long the ultrasound should be applied. We found the sweet spot was about two-and-a-half to three minutes. Of course, making a concentrated coffee in the laboratory is one thing. The real test is whether people want to drink it. [...] For the espresso samples, participants could not reliably tell the traditional and ultrasonic versions apart. There were no significant differences in aroma, flavor, bitterness or overall liking. For filter coffee, the ultrasound version was actually preferred overall, with participants rating its bitterness more pleasantly.
Read more of this story at Slashdot.
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