Can it do Black? :devilhorns:
I like my coffee heavy metal.
I used sound waves to make espresso
121–130 of 179 posts
Re: I used sound waves to make espresso
#122Earlier quoted context omitted.
is there prior art to the EU banning a new technology to protect an old one?
Not really I think, but it’s not uncommon to protect product by restricting production methods or ingredients to traditional ones. So name espresso could be legally restricted to only when it’s brewed in traditional way.
Black bean drink (compare to es×r××so).
Re: I used sound waves to make espresso
#123Earlier quoted context omitted.
"room temperature espresso" was the first thing I thought of - espresso is meant to be drunk hot, right away. If you let a good shot cool off and compare it to a bad shot you're not going to notice the difference as much because you made them both worse by letting them sit and cool. For industrial processes it probably doesn't matter - look at how nescafe is manufactured.
This is only true for poor quality coffee. The hot temperature masks defects (bitterness). Good coffee tastes better as it cools. https://www.baristamagazine.com/the-temperature-paradox-why-...
Even that article carries on about the experience of having the coffee hot, eg
"This doesn’t mean drinking room-temperature coffee exclusively. The complete experience encompasses the entire temperature journey." and "High temperatures deliver immediate aromatic impact—the unique, irreplaceable value of fresh coffee."
I'm also not sure bitterness should be considered a defect in coffee, it's part of the flavor profile and actually peaks in perception at a higher temperature according to that article.
Re: I used sound waves to make espresso
#124About 6-7 years ago I bought a machine that prepares single-shot cold brew with ultrasonic cavitation. I like my caffeine potent and chilled, so this has worked out extremely well for me.
When I have a guest that wants a hot coffee, I just pour the shot into a mug and top it up with hot water to their taste, which works great.
What this isn't is anything new. That doesn't make it bad, but it's not novel.
Re: I used sound waves to make espresso
#125Very interesting for industrial use, that’s for sure. For domestic use, in the home of somebody whose coffee snobbery is dialled to 11, I need far more information. What beans were they using, freshness, etc? (Edit: Campos coffee… not on my shopping list that’s for sure…) How did they control for extraction method differences to maximise output quality for all brew methods? (Edit: TDS and EY) Were the “regular” coffe…
> Did the espresso drinks have milk in them? I felt a great disturbance in Italy, as if millions of voices suddenly cried out in terror and were suddenly silenced. Espresso does not have milk. Macchiato , is an espresso based drink with milk. Edit: it's bad form to change your message after-the-fact to remove the thing that was quoted.
A mocha is an espresso drink. A latte is an espresso drink. A cappuccino is an espresso drink. An espresso is an espresso drink. Some espresso drinks have milk in them and some don't. Anyone offended by the question, "did the espresso drinks have milk in them?" is just looking for something to be offended by, as seems to often be the case with people who fly off the handle over the topics of coffee, pasta, and pizza.
Re: I used sound waves to make espresso
#126A very similar process does a lot more than just coffee
https://www.youtube.com/watch?v=YlQT4ptwLKs
I was inspired by the above video and have been playing around with ultrasonically aged drinks for quite some time now. It's quite fun. Still haven't brought myself to try ultrasonically aged milk yet though.
Re: I used sound waves to make espresso
#127Earlier quoted context omitted.
"room temperature espresso" was the first thing I thought of - espresso is meant to be drunk hot, right away. If you let a good shot cool off and compare it to a bad shot you're not going to notice the difference as much because you made them both worse by letting them sit and cool. For industrial processes it probably doesn't matter - look at how nescafe is manufactured.
To play the devil's advocate, though, you wouldn't drink espresso at 80 degrees, no? Provided the cup is warm to begin with, you could brew at 50 degrees and still have perfect temperature espresso for drinking? Those 30 degrees are bound to save a bunch of energy, I'd think.
Although if the cup is warm to begin with, then you're using energy to warm up the cup which would eat into those energy savings.
The "optimal" drinking temperature of espresso is still considered higher than 50 degrees, like 60-65 degrees, though of course that is subjective, but the nice aspect of serving it hotter is that those that enjoy it hotter can have it and then it cools quickly and the customer can choose when to enjoy it or get to enjoy it at multiple temps.
Re: I used sound waves to make espresso
#128> [...] that produces high-frequency high-frequency transducer attached t. Richard Freeman / UNSW.
AI generated/hallucinated article? Or no one, author or editor, read it before publishing?
Re: I used sound waves to make espresso
#129I've noticed a lot of people lend the name espresso to things that obviously aren't espresso. Is there any reason for this?
I get the sense that these people think calling something espresso is a mark of quality, but it's just a brewing method like any other...
Re: I used sound waves to make espresso
#130This was also discussed on HN a few days ago.[1] [1]: https://news.ycombinator.com/item?id=48552440
I guess that might explain why they had it at such a low temperature (way to low I'd say), as they wanted to make a point about the lower energy consumption? If you wanted it hotter, then it might not actually save energy at all potentially?
Probably best suited for cold drinks where the heat is just purely wasted against the ice and diluting the drink.