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High-frequency sound waves have been used to brew espresso with room-temperature water and about one-fourth the energy of a traditional espresso machine, which relies on hot water and pressure.

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Additional insights we found via Food & Wine
Through acoustic cavitation, the espresso basket is rapidly vibrated, and these vibrations transfer to the water and coffee grounds, producing bubbles that collapse and draw flavor compounds, caffeine, and oils from the grounds into the water without the need for heat.
In less than three minutes, a full-strength espresso is produced with far less energy than that of an espresso machine, and whose taste could not be reliably distinguished from that of the machine.
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