Australian engineers develop ultrasonic frosty brew coffee maker

A novel method of brewing frosty coffee in under three minutes cements Australia’s position as an innovator in the current coffee market, say researchers from the University of Queensland.

Engineers at the University of Recent South Wales have developed an ultrasonic machine that speeds up the process of brewing frosty coffee from ground coffee beans – a process that normally takes 12 to 24 hours. tests was published in Ultrasound Sonochemistry.

PhD student Dr Jaqueline Moura Nadolny said UQ researchers then tested the drink and found it would please frosty brew fans who rave about its milder, less acidic and less bitter flavour.

“Once again, Australia has novel technology at its fingertips that is taking us from established coffee brewing methods to current methods, giving consumers a novel, exclusive experience,” Dr Nadolny said.

“Our trained sensory tastings have shown that we can achieve a flavor profile very similar to established frosty brew or espresso in the time it takes to brew a scorching espresso.”

The UNSW team, led by Dr Francisco Trujillo, applied their patented sound transmission system to an existing model of coffee machine.

The system connects a screw-mounted transducer to the brewing basket via a metal tube, turning the coffee basket into a powerful ultrasonic reactor.

Dr. Trujillo said the ultrasonic process speeds up the extraction of oils, flavors and aromas from ground coffee.

“We can demonstrate that this can be adapted to an existing coffee machine,” he said.

“We are very excited about developing this technology for exploit by companies that already manufacture coffee machines, so that consumers can enjoy a 3-minute frosty brew using ultrasonic technology at home.

“It also opens the door for cafes and restaurants to produce drinks comparable to 24-hour frosty brew on demand, meeting growing demand while eliminating the need for vast semi-industrial brewing units and extensive refrigeration space.”

UQ sensory and flavour chemistry expert Professor Heather Smyth said the method had the potential to boost Australians’ international reputation as coffee connoisseurs.

“We have some of the best coffee producers in the world and here we have another Australian invention that is innovatively delivering the highest quality coffee,” Professor Smyth said.

“Further work may include different types of beans from different regions.”

“And for companies and cafes that specialize in single-origin or high-quality beans, this would be another argument for presenting another sensory dimension of coffee.”