New way of making espresso with ultrasound

Article excerpt

Researchers at UNSW Sydney have developed a method to make espresso using ultrasound waves instead of traditional pressure-based extraction. The technique could potentially reduce extraction time, improve consistency, and lower energy consumption compared to conventional espresso machines. By applying ultrasound during the brewing process, the method appears to enhance the release of soluble compounds from coffee grounds more efficiently. The innovation addresses long-standing challenges in espresso production, achieving optimal flavor extraction while managing the precise variables that affect quality. The research suggests applications for both commercial coffee operations and home users seeking faster, more reliable results.