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It's really just a matter of mindset -- Many things go faster if you chuck them into a microwave or a sonicator :) I'm definitely going to try this out with cold brew in a cheapie bath sonicator. The thing here is like a big ass probe sonicator butted up against an espresso portafilter which is probably a bit louder than a loud steamer
This is incredibly cool and I want to go build one, though it feels like that cutaway model of injecting the ultrasound from the side would lead to very uneven extraction. I also chuckled at graf about doubling the caffeine content, as if that's necessarily a good thing =). Those cheap HC-SR04 ultrasonic modules output at 40kHz, so maybe this is home-brewable.
It's called Osma Pro. The company that made it sadly did not survive, and they took a lot of heat (no pun initially intended) for the price point and various complaints about how it worked.
https://www.engadget.com/osma-pro-cold-brew-coffee-machine-r...
Luckily, mine works great and I like it a lot. I use it every morning.
Takeaway point: maybe Google your idea to see if other people have also had it before describing it as new.
Funny thing is that I'm currently drinking cold brew that I prepared on my acoustic cavitation brewer. It's called Osma Pro. The company that made it sadly did not survive, and they took a lot of heat (no pun initially intended) for the price point and various complaints about how it worked. https://www.engadget.com/osma-pro-cold-brew-coffee-machine-r... Luckily, mine works great and I like it a lot. I use it every m…
Now it can be done without shelling out $695 for a dedicated machine. That's progress. I wouldn't be so dismissive.
Coffee fracking IRL
Reading the paper, it’s not clear whether their cold brew has lower acidity (higher pH) than the same coffee hot brewed. It does say that the sonic-brew has the same pH as the normal long-steep cold brew. I’m also curious if this cavitation/sonication brewing process is basically agitating the coffee, or doing something different, and how different it is from manually agitating a cold brew compared to letting it sit still for hours.
This is awesome in an overengineered way, but if you want to make cold brew the normal way it's very easy. Basically you make it using a cafetière/French press/Bodum[1] using cold tap water in the fridge overnight (probably put some cling film over it), then press it and run it through a drip filter. The secret (if there is one) is to use fine ground coffee like you would use for an espresso rather than coarse ground…
I use a $5 nut milk bag instead, it lets me brew way more at once; I do 1/4 kilo grounds with 2 liters of water. It also has the benefit of reducing cafestol, which makes it healthier, according to some.
I haven't looked into ultrasonic cavitation in years, but since it can produce enough heat and light to make some people wonder if it was a form of nuclear fusion back in the early 2000s, I feel like maybe it's affecting the flavour of the coffee at least as much as using hot water would.