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Scientists at the University of New South Wales have invented a room-temperature espresso brewing method using ultrasonic waves, which saves 75% energy while achieving comparable taste and chemical composition to conventional espresso.
Researchers at UNSW Sydney have developed a new method to make espresso-strength coffee using ultrasonic sound waves and room-temperature water, reducing energy consumption by up to 75%. Blind taste tests showed the ultrasonic espresso is indistinguishable from traditionally brewed espresso.