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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: 2) by Reziac on Thursday May 09 2024, @02:10AM (11 children)
As soon as I saw the headline, I thought... how was this not obvious, it's an ultrasonic parts cleaner with another target... but of course there had to be a lot of tuning to get it there.
Hmm. I don't drink coffee, but I wonder if it'll do as well for tea.
(I use a coffeemaker to brew tea... this is an upgrade from the microwave. Yes, I am a bad person.)
And there is no Alkibiades to come back and save us from ourselves.
(Score: 3, Interesting) by RamiK on Thursday May 09 2024, @08:55AM (10 children)
Yeah tea has issues with heavy metals as well as specific esophageal cancer risks with drinking it very hot [frontiersin.org] that might get better or worse with this sort of cold sonic processing that are definitely worth looking into.
I do unspeakable things to tea like cooking it on the stove top before adding sodium citrate and artificial sweeteners and sticking it in the fridge... Not to mention my abuse of Pu'er with milk and sweeteners...
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(Score: 2) by Reziac on Thursday May 09 2024, @02:26PM (9 children)
Contradictory results may be due to some other triggering factor. Frex, there's a particular nasopharyngeal cancer common in China, but nowhere else. Turns out the common factors are consumption of 1) a high salt diet, mainly via soy sauce, 2) in conjunction with a particular mushroom (which had itself produced mixed results in the laboratory). And in Africa, liver cancer is associated with eating grain... ominous, eh? The problem is they store grain in the open, on the ground, and it gets wet and grows ergots, which are in fact the relevant carcinogen.
I bow to your superior evil in the treatment of the hapless tea. What the heck is the sodium citrate for??
And there is no Alkibiades to come back and save us from ourselves.
(Score: 2) by RamiK on Thursday May 09 2024, @07:53PM (8 children)
It's sour tasting like lemon (=citrate = citrus): https://en.wikipedia.org/wiki/Trisodium_citrate [wikipedia.org]
Maybe you know it as lemon salt? Most supermarkets stock it since people use it for to descale (limescale) kettles as the acid neutralise alkaline residues.
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(Score: 2) by Reziac on Thursday May 09 2024, @08:12PM (7 children)
Oh! I put lemon pepper on pretty much anything you'd use salt on (and some things you wouldn't, like cheese) but only because I could no longer get lemon salt. If I don't have 3 or 4 of those one-pound Tone's shakers on hand, I think I'm out. :) Thanks, I'll look for this as an alternative.
And there is no Alkibiades to come back and save us from ourselves.
(Score: 0) by Anonymous Coward on Thursday May 09 2024, @11:20PM
I use plain crystalline citric acid, in a shaker.
I buy it in ten pound bags. Amazon.
I treat it as a condiment, as well as a lime descaler / toilet bowl / shower stall spray to keep lime deposits from building up.
For me, shit, flush, sprinkle beats all those bathroom cleaners I used to use once the buildup gets too bad. In the case of the toilet, sometimes stains would occur. I discovered if I sprinkled a bit of sodium chlorite (NaClO2) along with the citric acid in the bowl and swished, the chlorine dioxide bleach released by the citric acid- sodium chlorite reaction would quickly remove the shit stain. Incidentally, chlorine dioxide is used for bleaching paper pulp white. Run the exhaust vent fan if you do this.
Anyhow, I keep these two powders around as they have a lot of alternate uses. I give you a link to get started. Make what you will of it, as have I.
Search for : chlorine dioxide mms
Don't believe everything you see. Even less if they are trying to sell it to you.
I found out about this stuff during the COVID days as a disinfectant spray. Didn't ingest any, though. Not unless I have to as part of an emergency water purification regimen.
As far as COVID goes, I consider it a designer disease released deliberately to spur sales of highly profitable vaccines, as there are a lot of rich, politically privileged rich people out there constantly looking for ways to compel the public to either buy or obey / accept mandates .
And I believe the vaccines don't do a thing but screw up your DNA like a Microsoft Update will break your computer, just compelling one to hope they will fix it. It just gets worse and worse.
Fear and Greed
(Score: 2) by RamiK on Saturday May 11 2024, @09:59AM (5 children)
yeah lemon pepper gets the same job done for other recipes since it has citric acid as an ingredient. another option (for other recipes) is sumac but it's hard to get in most places. the other poster mentioned using citric directly which is probably a good option (arguably better for most recipes) though I prefer using sodium citrate since the ph value is higher and it adds just enough salt to overcome any bitterness. but if you look at iced teas and soda drinks you'll find both being used - sometimes together - so millage may vary.
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(Score: 2) by Reziac on Saturday May 11 2024, @01:57PM (4 children)
I used to add a little powdered vitamin C into chocolate sauce... curdles it slightly, which changes the texture to more like old time hot fudge sauce, and an interesting flavor combo. Nearest I've ever seen in the commercial market was a pineapple-filed candy that came in Whitman's Sampler in the 1960s, and never seen since.
And there is no Alkibiades to come back and save us from ourselves.
(Score: 3, Interesting) by RamiK on Saturday May 11 2024, @06:31PM (3 children)
I think what you want there isn't just the acidity but the citrus aroma you get from the oil extracts. e,g, Googling '"recipe" "orange oil" "citric acid" chocolate sauce' landed me this recipe with the buttercream frosting listing about what you want: https://www.sugarhero.com/chocolate-orange-cake/ [sugarhero.com]
Lemon drops do something similar: https://www.southernfatty.com/lemon-drop-candies/ [southernfatty.com]
But honestly it takes a lot of trial and error to reverse an old taste even for pros so I shouldn't be advising on any of this :D
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(Score: 2) by Reziac on Saturday May 11 2024, @07:25PM (2 children)
I'm somewhere way out beyond supertaster and I taste distinctions entirely lost on normal people (my sister is the same way) ... but yeah, a little more real citrus would be ideal. But I'm also lazy and hate to cook and want whatever to instantly appear, so very little gets done about it. :)
With the choc sauce I'm as much after the texture change, but I may try your links, good ideas there.
And there is no Alkibiades to come back and save us from ourselves.
(Score: 2) by RamiK on Sunday May 12 2024, @07:53AM (1 child)
The recipes were just examples of how orange and lemon extracts are used in similar recipes to get an idea of the proportions (to citric acid). I could have simply said to put in a few drops of extract (orange and / or lemon) to taste. But I hate when recpies say "season to taste" especially when it comes to ingredients I'm not familiar with so I linked some recipes for context.
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(Score: 2) by Reziac on Sunday May 12 2024, @01:57PM
Well, you cleverly linked a recipe I might like. :)
"Season to taste".... knew someone who would interpret that as "add the whole bottle of Tabasco sauce" -- yikes!
And there is no Alkibiades to come back and save us from ourselves.