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I used sound waves to make espresso

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Re: I used sound waves to make espresso

#131

Post by crazygringo »

This is fascinating from a food technology standpoint.

But the framing of the article around espresso specifically is somewhat bizarre. Most people want their shot of espresso to be piping hot, not room temperature. And most iced coffee is very intentionally not made with espresso (although you certainly can use it if you want).

The text of the article seems to suggest that this is more intended for "making ready-to-drink coffee products at industrial scale". But then that is not single-serve espresso shots that the article shows in several images.

So is this about room-temperature espresso shots (not what most people want) or about industrial-scale concentrated coffee? And if it's the latter, what would those machines look like? It's one thing to use ultrasound at a small scale; but what about in gigantic basins? Does that work, or are there challenges? Is this tech that scales?

Re: I used sound waves to make espresso

#132

Post by stevage »

crazygringo wrote: post #131

This is fascinating from a food technology standpoint. But the framing of the article around espresso specifically is somewhat bizarre. Most people want their shot of espresso to be piping hot, not room temperature. And most iced coffee is very intentionally not made with espresso (although you certainly can use it if you want). The text of the article seems to suggest that this is more intended for "making ready-to-…

> And most iced coffee is very intentionally not made with espresso

Really? How is it made?

Re: I used sound waves to make espresso

#133

Post by fiatpandas »

crazygringo wrote: post #131

This is fascinating from a food technology standpoint. But the framing of the article around espresso specifically is somewhat bizarre. Most people want their shot of espresso to be piping hot, not room temperature. And most iced coffee is very intentionally not made with espresso (although you certainly can use it if you want). The text of the article seems to suggest that this is more intended for "making ready-to-…

Iced lattes are a pretty common drink and near ubiquitous menu item.

Re: I used sound waves to make espresso

#134

Post by stevage »

nazgul17 wrote: post #113
hdndjsbbs wrote: post #43

Earlier 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.

It's relatively common around here for people (especially older folks) to order coffee extra hot. Holding the coffee for a while and smelling it as it cools to a drinkable temperature is all part of an enjoyable process.

I'm always wary of studies that claim that there is some optimal way to have coffee. People have different preferences.

Re: I used sound waves to make espresso

#136

Post by PoorlyNamed »

stevage wrote: post #132
crazygringo wrote: post #131

This is fascinating from a food technology standpoint. But the framing of the article around espresso specifically is somewhat bizarre. Most people want their shot of espresso to be piping hot, not room temperature. And most iced coffee is very intentionally not made with espresso (although you certainly can use it if you want). The text of the article seems to suggest that this is more intended for "making ready-to-…

> And most iced coffee is very intentionally not made with espresso Really? How is it made?

By soaking regular ground coffee in water for 12 hours or so.

Re: I used sound waves to make espresso

#137

Post by stevage »

ibaikov wrote: post #101
hdndjsbbs wrote: post #43

Earlier 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.

It is a myth that an espresso shot 'dies' if you let it sit. A good espresso shot won't become worse.

I disagree. I have done the experiment a lot because often I make two shots and reheat the second one. It's noticeably less flavoursome and much less aromatic than the first.

Re: I used sound waves to make espresso

#138

Post by stevage »

peteforde wrote: post #124

About 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.

That's very surprising. What's the model of machine?

Re: I used sound waves to make espresso

#139

Post by stevage »

louthy wrote: post #40
brian-m wrote: post #29

Very 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.

> Espresso does not have milk

You're using the term in an unnecessarily specific way.

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