New way to make an espresso: ultrasound

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1

I immediately thought about the ultrasound machines to clean metals. If they create cavitation to remove rust, why not kick the cra…caffeine out of grounded coffee grains. It’s so simple, why no one has thought about this before?

On the consumer side, if water is not heated, the solubility of calcium and magnesium do not change, therefore much less mineral precipitation (scaling).

Well, are the Swiss, Italians, Germans already working on it? Jura, Nespresso, De’Longhi, ECM? Who releases one first?

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2

For me it’s a classic case of “if it ain’t broke…”. And who TF wants cold espresso anyway?

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3

I wonder if the taste is as bad as in the coffee that cooled down or different

4

As millenial hipster and occasional maker of cold brew at home…I rise my hand.

Thanks, I know where the door is…bye bye :face_in_clouds:

5

Don’t feel bad. It makes a smoother, less acid brew and excellent iced coffee (a must this coming week!).