Following recently published work from researchers in Australia involving the use of ultrasound to improve the cold-brew coffee process, our team have been testing out their own brewing skills by adapting the process for the MHz frequency range.
Using a 1 MHz HIFU transducer from our standard HIFU range, the team – guided by work experience student Jack Knapper – set up a test rig to induce both cavitation and acoustic streaming in a mixture of wet coffee grounds. A blind tasting of drinks made both with and without insonation has yielded some very interesting results. Data is still being analysed but will be brought to you hot off-the-press, or perhaps that should be cold off-the-press.
