‘Like Drinking a Music Festival’: This Is Ultrasonic Coffee – but Does It Taste Any Good?

Ultrasonic coffee, a unique type of coffee made by blasting ground coffee beans with sound, is a groundbreaking innovation that has the potential to revolutionize the coffee industry. The process involves grinding coffee beans, packing them into a portafilter basket, and connecting the portafilter to a Breville espresso machine. The coffee is then infused in water for five seconds, followed by the release of room-temperature water on the coffee grinds through a transducer connected to the portafilter. This process creates tiny bubbles that can pierce the inside of the coffee grinds in a phenomenon called acoustic cavitation. According to Trujillo’s 2020 research, this method extracts more flavor and caffeine from the coffee.

The ultrasonic coffee drips from the portafilter, but the liquid is much darker than the caramel crema of a typical espresso. This coffee is extraordinarily powerful, aromatic, acidic, rich, and viscous, but unlike an espresso, it is not bitter or harsh. It is also not, as Trujillo’s latest paper says, a cold brew. Cold brew is made by steeping coffee grounds in water for hours, and tastes subtle, floral, and lacking in both acidity and bitterness. This is like drinking a night of poetry and incense.

The original machine used to brew the ultrasonic coffee was so loud and large that it would be impossible to imagine any cafe being able to use it, let alone afford it. After a year of refinement (aided by Kourosh Kalantar-Zadeh, the head of the school of chemical and biomolecular engineering at the University of Sydney), everything now fits neatly into an espresso machine. Trujillo is dreaming about seeing the technology in homes and cafes across the country, and he has coffee consultant Craig Hiron working with him to commercialize the technology. But it is not clear yet what this future will look like. Will it become a faster way to produce a new kind of cold brew? Will it be sold, marketed, drunk, and understood under a new name, as Trujillo suggests: Sonicated coffee? Sonespresso? Ultrasonic espresso?

As Johnson and I leave the lab, we discuss how many variables there are in coffee making – grind size, extraction time, temperature. Making a good coffee is often about trying to eliminate as many variables as possible. What does adding more variables do for the average flat white drinker? Johnson shrugs. As long as it costs the same, they may not even notice.

In conclusion, ultrasonic coffee is a revolutionary new type of coffee that has the potential to revolutionize the coffee industry. It is a unique blend of aroma, acidity, richness, and viscosity, making it a powerful and unique alternative to traditional coffee. While it may not be as popular as traditional coffee, it could provide a unique and exciting alternative to the traditional coffee experience.

Read More @ The Guardian

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