Researchers at UNSW Sydney have demonstrated a brewing method that creates espresso‑strength coffee with room‑temperature water. By applying high‑frequency ultrasound to a modified filter basket, the system extracts flavor, aroma and caffeine in under three minutes. The technique eliminates the need for boiling water, slashing energy consumption by roughly 75% while preserving the classic espresso profile.

The team, led by Dr. Francisco Trujillo, published blind‑taste results in the Journal of Food Engineering. One hundred regular coffee drinkers could not reliably distinguish the ultrasonic shot from a traditional espresso, and the ultrasound‑brewed filter coffee even scored higher on bitterness. Key variables included brew ratio, grind fineness, and a 2.5‑to‑3‑minute sonication window.

Industrial producers stand to gain the most, as the process shortens batch times and reduces utility costs at scale. The researchers suggest the technology could be integrated into automatic machines for both commercial ready‑to‑drink lines and home use, delivering a concentrated coffee concentrate that can be diluted into a range of beverages.