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Making espresso with ultrasound

unsw.edu.au

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Re: Making espresso with ultrasound

#81

Post by nusl »

Wonder why they chose to stick with the portafilter form factor rather than something custom for the method. Perhaps it just fits the task well and they don't need to change, or they want to preserve the look of an espresso machine. Though, if the water is room temp, they only really need the pressure, which doesn't need the entire machine. Seems pretty cool.

Edit: The article shows that they chose this method specifically to use the basket, and the basket allows for the vibrations they need. The other conveniences of the basket form factor also come into play; reloading, cleaning, etc. and don't need reinventing or retraining. Cool stuff. I wonder whether they'll remodel the machine around the basket and remove what's not needed if this becomes a product.

Re: Making espresso with ultrasound

#82

Post by thenthenthen »

ValentineC wrote: post #71
thenthenthen wrote: post #31

Earlier quoted context omitted.

Civet coffee is the best! The production method not so much sadly :( Maybe they can create an artificial cat stomach?

Trung Nguyen did that: https://www.vice.com/en/article/a-vietnamese-company-is-brin... Seemingly as early as 2010: https://en.wikipedia.org/wiki/Trung_Nguy%C3%AAn#Weasel_and_L...

Ok i NEED to check this out. Thanks for the articles! (Wtf basically kopi luwak was created through colonialism? An even more cursed product now wow

Re: Making espresso with ultrasound

#83

Post by Febriss33 »

cush wrote: post #69
Febriss33 wrote: post #62

mmm.. what about pressure? the real espresso need pressure... is not just hot water. is the pressure of the expanding water that pushes it... not sure it would be the same stuff lol

There is still pressure

you are right. i went to the paper, the original post is not clear about it.. they claim 11 bar instead of 9 of the normal espresso. well, just curious now to try it....

Re: Making espresso with ultrasound

#84

Post by m-p-3 »

> For filter coffee, however, the ultrasound-brewed version performed even better: participants significantly preferred it overall, particularly rating its bitterness as more pleasant.

I'm surprised by this, my assumption from hot coffee vs cold brew was that since the water isn't hot, there wouldn't be as much bitterness? Or maybe I'm reading it wrong and it's why they prefer it, because it's less bitter?

Re: Making espresso with ultrasound

#86

Post by The_President »

nusl wrote: post #81

Wonder why they chose to stick with the portafilter form factor rather than something custom for the method. Perhaps it just fits the task well and they don't need to change, or they want to preserve the look of an espresso machine. Though, if the water is room temp, they only really need the pressure, which doesn't need the entire machine. Seems pretty cool. Edit: The article shows that they chose this method specif…

Consistency in output - this is a standard test model to replicate entire existing system and then apply changes components of the system to test a theory.

Re: Making espresso with ultrasound

#87

Post by petre »

jurf wrote: post #42

> Both espresso samples were served at 22 °C to ensure a fair like-for-like comparison […] > It is noted that espresso is normally consumed hot and has transient sensory attributes that are temperature- and time-dependent. Hence, serving espresso at 22 °C will alter its sensory characteristics. This is a weird test, coffee get’s so much worse when cold. So people can’t distinguish between two bad coffees.

No way. I make espresso over ice and it's great, a lot better than cold brew. The Greek make just about any coffee using the espresso machine over ice and Koreans are quite fond of their iced Americanos, which are a bit dilluted for me but I also enjoy them from time to time. I also made Aeropress over ice with specialty coffee and its was better than the hot drink prepared using the same cofee and recipe. I just do it during summer when one would normally enjoy ice cream, the rest of the time I drink the usual hot espressos.

Room temperature coffe is just like room temperature water: boring.

Our espresso machine (De'Longhi) makes cold brew in like a minute or two. Brilliant. It's tastes like normal cold brew but I enjoy espresso over ice better. Maybe this ultrasonic espresso machine could achieve better extraction with cold water than purely pumping water at high pressure through coffee?

Anyway I'd be quite excited to see a review by James Hoffmann when it hits the market.

Re: Making espresso with ultrasound

#88

Post by [deleted] »

m-p-3 wrote: post #84

> For filter coffee, however, the ultrasound-brewed version performed even better: participants significantly preferred it overall, particularly rating its bitterness as more pleasant. I'm surprised by this, my assumption from hot coffee vs cold brew was that since the water isn't hot, there wouldn't be as much bitterness? Or maybe I'm reading it wrong and it's why they prefer it, because it's less bitter?

[deleted]

Re: Making espresso with ultrasound

#89

Post by petre »

m-p-3 wrote: post #84

> For filter coffee, however, the ultrasound-brewed version performed even better: participants significantly preferred it overall, particularly rating its bitterness as more pleasant. I'm surprised by this, my assumption from hot coffee vs cold brew was that since the water isn't hot, there wouldn't be as much bitterness? Or maybe I'm reading it wrong and it's why they prefer it, because it's less bitter?

Then just get a lighter roast and don't over extract? Also if it's espresso get rid of the crema. Looks geat, tastes awfully bitter.

Re: Making espresso with ultrasound

#90

Post by petre »

supertroop wrote: post #52

This sounds awful. I’m an espresso snob and caffeine isn’t even on my list of why I love it. It’s like they complete ignored what makes a good shot and focused on one element.

I'm sure someone like Giovanni Gaggia will improve it a bit, to the point there is nothing to improve anymore.
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