Some have turned to chickpeas as a coffee alternative. An invigorating espresso, however, remains hard to replace.
Now, an Australian research team has come up with the next best thing: espresso prepared using 75% less energy than before. The trick lies in the use of ultrasound waves rather than boiling water.
A transducer attached to the side of the portafilter generates sound waves which cause the filter to vibrate. This creates tiny bubbles in the unheated water flowing through the coffee powder.
The bubbles, in turn, burst near the grounds, releasing flavour compounds, oil and caffeine thanks to the friction created.
Test subjects could scarcely tell the difference from traditionally brewed espresso.
Also interesting: coffee grounds taste similar to cocoa.
