Schematic illustration of the ultrasonic espresso machine. UNSW press launch picture.
Researchers in Australia say they’ve developed a brand new strategy to brew espresso-strength espresso with room-temperature water in 2-3 minutes by turning a portafilter basket into an ultrasonic reactor whereas utilizing a fraction of the vitality required by a standard espresso machine.
Corresponding writer Francisco Trujillo and a analysis crew at UNSW Sydney’s Faculty of Chemical Engineering have referred to the method as “ultrasonic espresso,” whereas proposing it as a possible course of for the espresso business.
“Historically, espresso is by forcing sizzling water by way of espresso beneath strain. However with ultrasound we will use room-temperature water as an alternative, decreasing vitality consumption by as much as 75%,” Trujillo mentioned in a press launch from the college. “It’s a special course of, however you get the identical richness and focus of a traditional espresso in beneath three minutes.”
The research, printed on-line June 1 within the Journal of Meals Engineering, notes that Trujillo is linked to a pending patent (WO2025/118023A1), assigned to UNSW, for the ultrasonic brewing system evaluated within the research. No different competing pursuits had been declared.
Following Ultrasonic Chilly Brew
That is the UNSW crew’s second main publication on ultrasonic espresso brewing. DCN lined their first research in Could 2024, which confirmed that chilly brew — typically steeped for 12-24 hours — may very well be compressed into beneath three minutes utilizing an earlier model of the identical sonoreactor. That earlier work produced a relatively dilute, cold-brew-style beverage.
This new research tackles a extra difficult brewing formulation, matching the focus and extraction yield of sizzling espresso with out heated brew water.
Measuring Ultrasonic-Brewed Espresso
The system works by coupling high-intensity ultrasound immediately into a typical espresso filter basket. The vibrations set off acoustic “cavitation” — the speedy formation and collapse of microscopic bubbles close to espresso particles.
These collapsing bubbles act like tiny jets, fracturing the grounds and driving taste compounds, oils and caffeine into the water far sooner than warmth alone can at low temperature, in line with the analysis crew.
The important thing benchmarks within the research had been whole dissolved solids (TDS) and extraction yield (EY), the share of soluble solids drawn from the grounds. The paper used the Specialty Espresso Affiliation’s 18-22% EY vary because the goal zone related to balanced espresso extraction.
On the most interesting grind examined — roughly 325 microns — ultrasound-assisted brewing at room temperature reached 18.03% EY, coming into that optimum vary. With out ultrasound, the identical grind beneath equivalent situations reached solely 16.26% EY. Throughout each grind setting examined, no-ultrasound brewing persistently didn’t hit optimum extraction values, even with prolonged brew instances.
Sound vs. Warmth
The vitality comparability was equally stark. Producing three drinks at matched power — roughly 8.7–8.9% TDS — over a 20-minute window, the ultrasonic system used 0.020 kilowatt-hours versus 0.0823 kWh for a standard single-group espresso machine. That interprets into about 24.3% of the vitality, or roughly a 75% discount.
These figures exclude startup heating for the standard machine, which the authors word issues extra in home use than in steady industrial operation.
Sensory Outcomes
100 untrained espresso customers evaluated 4 samples: conventional espresso, ultrasonic espresso, conventional pourover and ultrasonic filter espresso. All samples had been served at room temperature, roughly 22°C, to keep away from confounding the brewing technique comparability with a temperature distinction.
The authors famous a limitation of that design, because it doesn’t match typical serving contexts in houses or cafes.
With that caveat in place, the research suggests there have been no vital variations in aroma, taste, bitterness or general liking between the 2 espresso preparations.
For filter espresso, 61% of contributors most well-liked the ultrasonic model over standard pourover, whereas 7% expressed no desire. The consequence was statistically vital, pushed largely by bitterness and general sensory attraction.
Chemical evaluation discovered no vital variations in caffeine or chlorogenic acid — an antioxidant naturally current in espresso — between ultrasonic and standard brews. Unstable compound profiles confirmed no vital general variations both, in line with the research.
An Ultrasonic Increase?
Ultrasonic or acoustic-cavitation ideas usually are not new to espresso brewing. At the very least two producers have introduced brewing gadgets with associated capabilities to market, together with the Osma Professional and the Sonic Dutch Supersonic S1, although hyperlinks to beforehand lively gross sales pages to each machines are not lively.
Within the UNSW press launch, Trujillo additionally framed the system as a possible industrial-scale brewing course of.
“There are corporations that make espresso merchandise on an industrial scale and we’re assured this ultrasound system may be scaled as much as meet their wants, delivering actual advantages by way of decreased processing instances and vitality use,” he mentioned. “As a result of the method produces a concentrated, espresso-strength espresso, it may be used on to manufacture ready-to-drink merchandise, or shipped as a focus and later diluted into a spread of drinks, together with chilly brew and milk-based espresso drinks.”
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