Researchers at the University of New South Wales have developed a groundbreaking method to brew cold coffee using ultrasonic waves, reducing the traditional 24-hour process to just minutes. This innovative technique, which involves bombarding coffee grounds with ultrasonic waves, not only speeds up brewing but also maintains the less bitter taste characteristic of cold brews. The use of ultrasound, initially aimed at enhancing antioxidant extraction—which proved ineffective—unexpectedly resulted in a high-quality coffee that is less bitter, has a better mouthfeel, and retains a pleasing aroma and flavor. The method has been adapted to work with standard espresso machines, making it more accessible and cost-effective for coffee shops. This could transform the coffee industry by allowing faster production without compromising taste.
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