Cold-water espresso cuts energy use 75% and tastes identical
by Ellsworth Toohey from Boing Boing on (#76CEQ)
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
The post Cold-water espresso cuts energy use 75% and tastes identical appeared first on Boing Boing.