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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 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.
compiling...
(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.