UNSW researchers develop ultrasonic espresso using room temperature water, cutting energy use by 75%
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Summary
Researchers at UNSW Sydney have developed a new method for making espresso-strength coffee using ultrasonic sound waves and room temperature water, eliminating the need for hot water and high pressure. Their study, published in the Journal of Food Engineering, included blind taste tests showing the ultrasonic espresso is indistinguishable from traditional espresso. The process cuts energy use by up to 75% and produces coffee in under three minutes.
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Hacker NewsUNSW researchers develop ultrasonic espresso using room temperature water, cutting energy use by 75%unsw.edu.auKey quotes
· 2 pulledWe call it an ultrasonic espresso. It's a different process, but you get the same richness and concentration of a normal espresso in under three minutes.
Traditionally, espresso is by forcing hot water through coffee under pressure.
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