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Making espresso with ultrasound

unsw.edu.au

11–20 of 94 posts

Re: Making espresso with ultrasound

#11
post #5

The crema looks like terrible, more like Nespresso, and having the coffee warm is kinda important. But perhaps this can be used in the instant coffee industry or something.

It is the GPT2 of espresso. Looks bad but idea is sound. There will be a GPT5.5 later on.

Re: Making espresso with ultrasound

#12
post #5

The crema looks like terrible, more like Nespresso, and having the coffee warm is kinda important. But perhaps this can be used in the instant coffee industry or something.

I like my Nespresso thank you very much.

And this is why you can't use "100 regular coffee drinkers" to judge the quality of the brewing method. Most people can't even taste (or care about) the difference between arabica and robusta beans or whether it's red or white wine.

Re: Making espresso with ultrasound

#13
But people want to drink coffee/espresso hot, not room-temperature. So you have to heat the water afterward anyway. I'm not seeing that much potential for energy savings here, unless you're comparing setups with large boilers inefficiently used for small amounts of coffee.

Re: Making espresso with ultrasound

#14

But people want to drink coffee/espresso hot, not room-temperature. So you have to heat the water afterward anyway. I'm not seeing that much potential for energy savings here, unless you're comparing setups with large boilers inefficiently used for small amounts of coffee.

They explicitly mention large scale producers for mixed drinks as a massive target audience. E.g. iced coffee manufacturing will be heavily impacted, they would normally need to heat the liquid, extract the coffee and then cool it back down.

Re: Making espresso with ultrasound

#15
post #5

The crema looks like terrible, more like Nespresso, and having the coffee warm is kinda important. But perhaps this can be used in the instant coffee industry or something.

> having the coffee warm is kinda important.

Cold drip coffee is a thing, done well a very nice thing.

Re: Making espresso with ultrasound

#16

Earlier quoted context omitted.

I like my Nespresso thank you very much.

And this is why you can't use "100 regular coffee drinkers" to judge the quality of the brewing method. Most people can't even taste (or care about) the difference between arabica and robusta beans or whether it's red or white wine.

Wine ruins the taste of coffee regardless of colour

Re: Making espresso with ultrasound

#19

Earlier quoted context omitted.

I like my Nespresso thank you very much.

And this is why you can't use "100 regular coffee drinkers" to judge the quality of the brewing method. Most people can't even taste (or care about) the difference between arabica and robusta beans or whether it's red or white wine.

I like good quality coffee.

But I also need my coffee: I'll drink whatever quality coffee is being offered, as long as it's the best I can get that morning.

Re: Making espresso with ultrasound

#20

Earlier quoted context omitted.

I like my Nespresso thank you very much.

And this is why you can't use "100 regular coffee drinkers" to judge the quality of the brewing method. Most people can't even taste (or care about) the difference between arabica and robusta beans or whether it's red or white wine.

Sure you can. You can absolutely use those 100 participants if your aim is to develop and market a process that can then be used to make a product for those same types of people. Samples generalise if your sample is representative, and in this case, for large commercial coffee extraction companies, third wave coffee aficionados are not in their target audience.
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