Researchers at the University of New South Wales (UNSW) have unveiled a new method of making espresso that could dramatically reduce energy consumption. The technique uses ultrasonic sound waves and room-temperature water to produce espresso-strength coffee in under three minutes, eliminating the need for the hot water traditionally required in espresso brewing.
The team developed an ultrasonic reactor that uses high-frequency vibrations to extract flavour compounds, oils, and caffeine from coffee grounds. The process cuts energy use by up to 75 per cent compared with conventional espresso machines.
Sound waves could change your morning brew
