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Cold brew coffee in 3 minutes using acoustic cavitation
UNSW Sydney engineers have utilised sound waves to cut the time it takes to make a cold brew coffee from many hours down to mere minutes.
This suggests that the sonicated 1-minute sample is slightly under-extracted compared to the 24-hour cold brew. University of Queensland Sensory Scientist and Flavour Chemist Professor Heather Smyth, a co-author of the paper, said the new method created a coffee as good as cold brew steeped overnight. Ultrasounds can be applied to several areas across the food industry including drying, extraction, emulsification and crystallisation – making the process faster and more efficient.
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