Scientists Use Ultrasound to Make Cold Brew Coffee in 3 Minutes Instead of 24 Hours
Scientists Use Ultrasound to Make Cold Brew Coffee in 3 Minutes Instead of 24 Hours
They have also invented something they are calling "cold espresso."
The authors used a 38 kHz transducer with 100W of power. For $60 you can get a 2L ultrasonic cold brewer - it’s 40 kHz and 60W: https://m.vevor.com/ultrasonic-cleaner-c_11064/vevor-316-stainless-steel-2l-ultrasonic-cleaner-industry-digital-heated-w-timer-p_010173559579
Exactly.
Everything about this 'news' sounds sus.
But they are wearing lab coats.Ultrasonic tech is so cheap & sold everywhere.
And like all agitation, it transfers heat (not like a microwave, as most heat is transferred to surrounding air, but heats up the liquid, and it mostly does so by heating/getting absorbed by the dense objects, ie grains, mostly surface).Also, in case this somehow didn't exist for decades, all of it is just a bit better way of stirring - you can make cold brew by just mixing/shaking stuff. The coarser the grind the longer it would take to extract efficiently tho (but efficiency isn't rally the point, just taste?).
From the paper.
Ultrasounds accelerate extraction processes due to acoustic cavitation [8], [9]. When acoustic bubbles, also called inertial bubbles, collapse near solid materials, such as coffee grounds, they generate micro-jets with the force to fracture the cell walls of plant tissues, intensifying the extraction of the intracellular content [10].
Seems more involved than just aggressive stirring.
https://www.sciencedirect.com/science/article/pii/S1350417724001330
I agree this is the kind of thing I should find on YouTube, not in an academic journal. But the paper does go into a lot of detail about extraction efficiency, so I guess there might be some useful measurements.
I am curious about the taste. It should be somewhere in between cold brew and hot, but probably closer to cold. Cavitation is a violent process. On a micro scale it’s literally boiling. Then the steam bubble collapses and is instantly cooled because of an almost infinitely big heat sink. So when cavitation occurs near the coffee grounds, some of the extraction would be at much warmer temperatures, for a brief instant.
That sounds so ultra
Definitely sound.
Really cool find!
Link to the article from Archive.org that doesn't require an account to read.
My Hero!
I would say not all heroes wear capes, but capes are dope and everyone should wear them.
If it can be done cheaply, or at least in the expected price ranges for coffee hardware, it could be good for people that make a business out of it. Or it could be good for big coffee shop to pump out more and charge more too with fancy marketing.
Is going to be a patented process, so wait at least 20 years.to any commercially available home appliance to reach consumer markets.
Ain't no way vibrating beens is gonna be sued for. You may have to something different but the idea of vibrating bean can't be considered THAT novel, right?
Ianl but still
I hope this method also works with tea and yerba mate.
Honestly, this dude is pretty bad at making cold brew. Toddy takes 2 days. 12oz of coffee in a 2 quarts of water makes enough to have a coffee each day for a month, and it will last that long in the fridge.
That said - cool! More options at a coffee shop.
Y'all are too obsessed with coffee. It's unhealthy.
Downvote me all you want...
It's the 3rd most popular drink in the world, are you that surprised people are into researching it?
But it's totally healthy behavior to tell other people they're enjoying something too much.
👍
I know some ethical reasons to skip coffee but as far as I know there are no significant health issues with coffee unless you drink vast amounts of it. Any sources for that claim?
You know you can block communities your don't care for, right?