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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: 4, Touché) by corey on Thursday May 09 2024, @01:52AM (4 children)
As an engineer, I like to separate myself from the academics/scientists. This article mangles them, as usual, but though it was pointing out here that they are very different. Academics like to tinker and explore why things work all day (theory), while engineers like to plan, develop, build and test things (application).
As a side note, why are these universities researching new ways of preparing a coffee? This is what the coffee machine companies, cafes and tinkerers at home should be doing. It's basically product development. I think the universities are going this way these days, I know of a few Defence products that were started in a university as research projects then the researchers went off and started a company to develop the product to sell.
Another side note, also as an Australian, I am starting to think we live in a bubble with regards to coffee and the coffee snobbery of the cities is taking over the country. We like to think we are on the forefront of coffee culture and think we make the best coffee in the world (some people do anyway). But you go to a cafe and the main items you can order are a Flat White, Latte, Cappucino (based on the proportion of what customers order). All of these are bowls of milk with a bit of coffee added. Half the time, at most cafes, the taste of the coffee is really an afterthought so I order a double-shot routinely to taste it. But lately I've moved to a "long black" with a touch of milk which is most similar to what I make at home with an ITALIAN made Bialetti moka pot. Moka pots are where it's at if you want strong dark coffee in my opinion. I've been to Italy and Spain and they don't much bother with milk, it's more black coffee or espresso at the coffee bars.
(Score: 3, Touché) by Runaway1956 on Thursday May 09 2024, @02:49AM (1 child)
I hope that you don't mean by "we" this chain - https://www.starbucks.com.au/ [starbucks.com.au]
I've ordered 4 cups of coffee from them, in my life, and threw them all away without drinking them. Burnt coffee is burnt, no matter how the masses might drool over it. You mention Italy - the strongest coffee I've had in my life was made by an Italian in Italy. Strong, but not burnt. Starbucks? Burnt.
I have read a few articles over the years, suggesting that Starbucks isn't nearly as widely accepted outside the US. I suspect there is good reason for that.
“I have become friends with many school shooters” - Tampon Tim Walz
(Score: 2, Insightful) by anubi on Thursday May 09 2024, @08:54AM
Starbucks :: Marketing
They provide a public place to talk with a friend.
Coffee is just an excuse to sit down and chat a spell. But a lot of memories are made in a Starbucks venue, same as memories involving music.
"Prove all things; hold fast that which is good." [KJV: I Thessalonians 5:21]
(Score: 3, Insightful) by JoeMerchant on Thursday May 09 2024, @11:46AM
>companies ... should be doing
I would guess that most people who put a lot of money into the coffee business care nothing about coffee or research and everything about making as much money as reliably as possible. This usually doesn't involve innovation, but franchising and familiar products.
Further, I would guess that the people who start coffee businesses out of a love for good coffee are generally struggling financially (against the bigger businesses) and therefore have little time let alone money to invest in research.
Yet another reason to finance independent researchers (academia) with a reliable source of funding... The free market tends to ignore potential progress (and environmental problems) when profits are plentiful.
🌻🌻 [google.com]
(Score: 1) by shrewdsheep on Friday May 10 2024, @07:50AM
You mean, first engineers build stuff that works all day, then all day, academics try to find out why?