New way of making espresso with ultrasound

Researchers at UNSW Sydney have developed a new espresso-brewing method using ultrasonic sound waves with room-temperature water instead of hot water, reducing energy consumption by up to 75%. The ultrasound-assisted process creates espresso-strength coffee with identical flavor, body, and caffeine content in under three minutes, which blind taste tests confirmed was indistinguishable from traditional espresso. The technology could significantly reduce energy use and brewing time for industrial coffee production.