Francisco Trujillo at The Conversation: We have developed what we call an ultrasonic espresso: a room-temperature brewing process that uses high-frequency sound waves to extract the flavour, oils, aroma and caffeine from coffee grounds. The result is an espresso-strength coffee made in under three minutes, but needing far less energy than the conventional method. I can’t wait for James Hoffman’s take on this. —Thanks for keeping RSS going! I’d love to hear your thoughts. Send me an e-mail to continue the conversation.
No comments yet. Log in to reply on the Fediverse. Comments will appear here.