New technology uses ultrasound to shorten the extraction time of cold brewed coffee from 24 hours to 3 minutes
Cold brew coffee, which is extracted slowly at low temperatures, is characterized by a mellow taste with little acidity or bitterness, but the problem is that it takes 12 to 24 hours to make. An Australian research team has announced a technology that dramatically shortens the time it takes to extract cold brew coffee using ultrasound. The researchers say that this technology, which can be achieved simply by attaching an ultrasonic generator to a commercially available espresso machine, will make it easy to enjoy cold brew coffee at home.
Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes - ScienceDirect
Hear that? That's the sound of an ultrasonic cold brew coffee ready in under three minutes
https://www.unsw.edu.au/newsroom/news/2024/05/Ultrasonic_cold_brew_coffee_ready_under_three_minutes
You can see how coffee is extracted using ultrasonic waves in the following movie.
Ultrasonic Cold Brew Coffee in Under 3 Minutes - YouTube
Making cold brew coffee is simple: just add water to ground coffee beans, extract, and filter to finish.
However, this method has the disadvantage that it takes half a day to a day to extract.
It has long been known that ultrasound can be used to speed up extraction, so a team of researchers from the Universities of New South Wales, Queensland and Sydney in Australia sought to make it even more efficient.
As a result, we came up with a solution to attach a transducer that sends ultrasonic waves to the filter basket of an espresso machine, turning the filter basket into a powerful ultrasonic reactor.
'Ultrasound accelerates the extraction process through acoustic cavitation,' explains Francisco Trujillo of the University of New South Wales. 'When acoustic cavitation bubbles collapse near the ground coffee, they create microjets that generate enough force to puncture and crush the coffee powder. This reduces extraction times from the usual 12-24 hours to less than three minutes.'
The team conducted a sensory test comparing samples brewed with ultrasonics for one to three minutes with a regular 24-hour cold brew. The one-minute sample tasted almost the same as the 24-hour cold brew, but the aroma was slightly worse. The three-minute sample, on the other hand, had the same aroma but was slightly more bitter.
From these results, the research team concluded that 'to produce something comparable to a 24-hour cold brew coffee, it is best to use ultrasonic treatment for 1 to 3 minutes, depending on the drinker's preference.'
'We've demonstrated that this technique can be applied to existing espresso machines,' said Trujillo. 'More importantly, this breakthrough makes it possible for coffee shops, restaurants and even the home to serve cold brew coffee that rivals 24-hour brewing without the need for bulky equipment.'
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