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Olly đź‘ľ (@Olly42) · 01/2024 · Tröts: 187 · Folger: 19
So 02.06.2024 15:19
Ultrasonic Cold Brew Coffee :ablobcatcoffee:
Cold brew is supposed to take a long time (that’s part of how it gets its characteristic smoothness). But a group of engineers from the University of New South Wales have figured out a way to cut the time down from several hours to a mere 3 minutes, using ultrasonic waves.
https://www.unsw.edu.au/newsroom/news/2024/05/Ultrasonic_cold_brew_coffee_ready_under_three_minutes
#ultrasonic #coldbrew #coffee #science #food #chemistry #tech #engineer #news
The study found that this arrangement is capable of doubling both the extraction yield and caffeine concentration, compared with non-soundblasted samples. The team sent samples of the coffee off to be evaluated on aroma, texture, flavor and aftertaste. Although the one-minute extraction samples received similar ratings to a 24-hour brew in terms of flavor and aftertaste, they lacked the intensity and dark chocolate aroma of the longer brew. But the three-minute extraction samples scored quite highly in all areas, suggesting that the average cold brew drinker wouldn’t be able to tell the difference.
Interestingly, the UNSW Sydney engineers’ process uses a typical prosumer-grade espresso machine and involves blasting the portafilter with a transducer and a horn. This transforms the coffee basket into a sonoreactor. Sound waves at a frequency of 38.8 kHz are injected at multiple points through the walls, generating acoustic cavitation within. You can read all about it in Ultrasonics Sonochemistry.
In the 90’s/early oughts iced coffee was mostly just leftover coffee dumped over ice. Progress has been made and now we all enjoy the full bodied, smooth tasting „cold brew“.
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