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I used sound waves to make espresso

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Re: I used sound waves to make espresso

#171

Post by quickthrowman »

maplethorpe wrote: post #144
jhbadger wrote: post #112

Earlier quoted context omitted.

Office coffee is not what people drink for pleasure -- it's a caffeine delivery device. If you go to a coffeehouse in the US you'll find that people often order drinks called Lattes which is espresso and steamed milk. And the word is Italian like espresso itself, so I think this isn't some weird Americanism but pretty traditional.

I did go to an American coffee house while I was there. It was called something like "Phil's" and there were no lattes to be had.

Every single coffee shop I’ve ever been in that serves espresso also serves lattes. Philz does not serve espresso, they only serve coffee. You went to virtually the only coffee shop in the US that does not serve lattes.

https://en.wikipedia.org/wiki/Philz_Coffee#Products

Re: I used sound waves to make espresso

#172

Post by kowalej »

brendoelfrendo wrote: post #54
kowalej wrote: post #35

This seems very interesting, at least from a pure coffee nerd standpoint and what it could mean for improving espresso brewing in general. However, I'm going through the research paper, and am a bit skeptical of the energy savings angle, especially considering the many variables with espresso machine in terms of how they heat and brew (single vs dual boilers, heat exchangers vs dippers, spring lever machines vs pump…

"Wary," not "weary." I try to suppress my pedantic urges online, but wary is a great word and it gets misused a lot! I hope the feedback is helpful and not annoying.

Thanks, I'll know for next time.

Re: I used sound waves to make espresso

#173

Post by crazygringo »

tasercake wrote: post #146
PoorlyNamed wrote: post #136

Earlier quoted context omitted.

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

You may be thinking of cold brew, which is usually more expensive due to the higher coffee-to-water ratio. A standard ‘iced coffee’ at most coffee shops is espresso-based

This is not true.

A standard iced coffee is just regular brewed coffee that is then put in the fridge. (Which is different from cold brew which is brewed in the fridge.)

Absolutely not espresso-based.

Re: I used sound waves to make espresso

#174

Post by crazygringo »

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 making regular hot brew coffee and putting it in the fridge.

If you go to any random cafe and asked for an iced coffee, that's what they're going to give you.

If you want something else, you have to ask specifically for cold brew, or a specialty drink like an iced latte or something.

Re: I used sound waves to make espresso

#175

Post by crazygringo »

mminer237 wrote: post #142
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 espresso drinks are the large majority of what people buy at, e.g., Starbucks.

Most iced coffee that people buy is not iced espresso drinks. Those are specialty drinks.

Think an iced coffee from Dunkin Donuts or McDonald's or whatever instead.

Re: I used sound waves to make espresso

#176

Post by neves »

danielvaughn wrote: post #63
behnamoh wrote: post #57

Earlier quoted context omitted.

Is it sarcasm? In any case, I think there are frauds in all ranks of universities. I've seen people in CMU steal someone else's research idea or even a whole paper and the university doesn't punish the professors who did this. It's the PhD students whose work and life gets destroyed by such things.

I'm pretty sure the original comment is about Colombia's reputation for great coffee.

Yes, that's why.

If it was by an American, i wouldn't trust a research about coffee

Re: I used sound waves to make espresso

#177

Post by mminer237 »

crazygringo wrote: post #175
mminer237 wrote: post #142

Earlier quoted context omitted.

Iced espresso drinks are the large majority of what people buy at, e.g., Starbucks.

Most iced coffee that people buy is not iced espresso drinks. Those are specialty drinks. Think an iced coffee from Dunkin Donuts or McDonald's or whatever instead.

Eh, I think lattes are definitely the most popular drink at Starbucks and Dunkin.

Re: I used sound waves to make espresso

#178

Post by asdff »

TheDong wrote: post #147
asdff wrote: post #130

Earlier quoted context omitted.

Probably best suited for cold drinks where the heat is just purely wasted against the ice and diluting the drink.

The heat isn't wasted, it has a significant impact on flavor. Extraction of flavor etc from coffee grounds changes based on the water temperature. You can easily experiment with this by taking some coffee grounds and trying to brew with various temperatures, and noticing what flavors you get out. There's a reason cold-brew needs hours and hours to extract a good coffee flavor while regular espresso or pourover is don…

That isn't a comparable experiment to what you'd get from sound wave espresso though.

Re: I used sound waves to make espresso

#179

Post by DanHulton »

ibaikov wrote: post #109
DanHulton wrote: post #104

Earlier quoted context omitted.

Call it what you want, but it certainly becomes less enjoyable.

Agree to disagree. Espresso, pour overs and even cupping shows you different aspects of the coffee when it cools. In fact, if you follow SCA cupping protocol, one of the most important parts is to evaluate the coffee at room temperature. I can't recall any amazing cups I drank that became worse when they were cool (both V60s and espresso). They become sweet and syrupy, less harsh and bitter. They taste like juice and…

No, that’s a fair point. I definitely have certain coffees I still quite enjoy after they’ve cooled, and others that I really, really don’t.
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