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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Engineers from UNSW have now developed a new way to make cold brew coffee in under three minutes without sacrificing on the taste experience. The process developed by the UNSW team - led by Dr Francisco Trujillo - involves using an ultrasonic reactor to speed up the brew of the grounded coffee beans, with the research published in Ultrasonics Sonochemistry.
Fans of cold brew coffee often rave about the smoother, less acidic and less bitter taste compared to a regular hot brew. There’s just one major problem - it takes anywhere from 12 to 24 hours to fully steep the grounds and allow the flavours to slowly be extracted using only cold water.
Dr Trujillo's new process could be great news for those thirsting for their caffeine fix in a hurry in the morning!
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