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There are as almost as many kinds of coffee as there are of coffee drinkers, with each method for preparing the beverage appealing to a different kind of palate: moka pots, filter coffee, pour-over coffee, French presses, cold brews, espresso, and more produce their own unique flavours by extracting different compounds from the grounds to different degrees. Now, a new method has joined the throng: ultrasonic-assisted extraction, which can produce even an espresso at room temperature.
Espresso is normally made by forcing hot water through tightly-packed, finely-ground coffee beans, quickly producing a concentrated extraction. Its one of the hardest kinds of coffee to consistently make well, since the outcome is influenced by everything from grind size and packing density to temperature, pressure, and more. Ultrasonic agitation helps here by creating cavitation bubbles, which form shock waves as they collapse, breaking open the bean structure and producing small, strong jets of water. The experimental apparatus was built into a modified espresso machine. An ultrasonic transducer delivers vibrations to the basket containing the room-temperature slurry of coffee grounds for two or three minutes.
