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https://techxplore.com/news/2024-05-australian-ultrasonic-cold-brew-coffee.html
A new method to deliver a quality cold brew coffee in less than three minutes solidifies Australia's position as the innovators of modern coffee, according to researchers from The University of Queensland.
Engineers from University New South Wales developed an ultrasonic machine to speed up the cold brew of ground coffee beans—a process that normally takes 12 to 24 hours. The research was published in Ultrasonics Sonochemistry.
Postdoctoral researcher Dr. Jaqueline Moura Nadolny said UQ scientists then tested this brew, finding the taste would satisfy fans of cold brew who rave about its smoother, less acidic and less bitter qualities.
"Once again, Australia has new technology at our fingertips that moves us from traditional methods of coffee making to modern methods, giving consumers a new premium experience," Dr. Nadolny said.
"Our trained sensory panel tastings proved that we can achieve a taste profile very similar to either a traditional cold brew or an espresso in the time it takes to brew a hot espresso."
The UNSW team led by Dr. Francisco Trujillo superimposed their own patented sound transmission system on an existing coffee machine model. The system connects a bolt-clamped transducer with the brewing basket via a metallic horn—transforming the coffee basket into a powerful ultrasonic reactor.
Dr. Trujillo said the ultrasound process speeds up the extraction of the oils, flavors and aroma of the ground coffee.
"We're able to demonstrate that this can be adapted to an existing espresso machine," he said. "We are very excited about developing this technology, which can be used by companies that already manufacture coffee machines, so consumers will be able to enjoy a 3-minute ultrasonic cold brew at home. This also opens the door for coffee shops and restaurants to produce on-demand brews comparable to 24-hour cold brews, supplying the rising demand while eliminating the need for large semi-industrial brewing units and extensive refrigeration space."
More information: Shih-Hao Chiu et al, Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes, Ultrasonics Sonochemistry (2024). DOI: 10.1016/j.ultsonch.2024.106885
(Score: 3, Interesting) by JoeMerchant on Wednesday May 08 2024, @08:59PM (3 children)
I definitely believe in the power of proper food chemistry to manipulate consumer behavior...
I also definitely believe in the stubbornness of connoisseurs (think: Scotch critics, sommeliers, etc.) to disagree with the food scientists regarding what's a good taste and what's a bad taste.
As long as they properly insulate the ultrasonics to keep it "indoor friendly" (they won't, proper sound insulation adds per-unit cost) I wouldn't mind having an option on our K-cup maker for a cycle that doesn't boil the water.
🌻🌻 [google.com]
(Score: 2) by RamiK on Wednesday May 08 2024, @09:48PM (1 child)
I have a 50w (sonic+heater I think) 400cc $10 jewelry cleaner I keep for PCBs and the likes. Runs silent compared to anything involving boiling water.
If memory serves you know your way around noise makers so I'll leave it up to you to taste test and report back :D
compiling...
(Score: 2, Touché) by Anonymous Coward on Thursday May 09 2024, @05:56AM
You might think it is running quiet, but when I start mine up, my elderly cat still hits warp 6.
(Score: 0) by Anonymous Coward on Thursday May 09 2024, @02:39AM
OK, so, they don't insulate the units properly. You're exposed to ultrasonics. Fewer cavities among children living in households with these machines?