Cold-water espresso cuts energy use 75% and tastes identical

The UNSW team that used ultrasound to speed up cold brew to three minutes has pushed the technique further — producing espresso-strength shots with room-temperature water. A transducer pressed against a coffee filter basket generates sound waves that create acoustic cavitation, collapsing microscopic bubbles that fracture the grounds and pull out flavor compounds far faster than cold water alone. — Read the rest

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