Ultrasonic Waves Brew Espresso Without Hot Water, Cutting Energy Use by 75%

Executive Briefing

• Researchers at University of New South Wales developed an ultrasonic espresso method using acoustic cavitation instead of heat
• Consumes only 24% of the energy a conventional espresso machine uses, offering major savings for commercial producers
• Takes 2.5–3 minutes versus 30 seconds traditionally, but matches conventional espresso in caffeine, aroma, and flavor profiles
• Blind taste tests with 100 participants showed no significant preference between ultrasonic and traditional espresso
• Enables a single device capable of producing espresso, filtered coffee, and cold brew using the same ultrasound technology