We Really Want To Know How This Sound Wave Coffee Is Brewed


Elixir Specialty Coffee of Sydney has developed a mysterious line of coffee beverages brewed with high frequency sound waves. Because science.

The interesting new beverages are sold in small jars labeled with the coffee’s country of origin and a number. Ranging from one to 24, they represent the number of hours the coffee was subjected to phat beats—I assume. Details of the brewing process are a closely guarded secret. There are some clues however:

“Sonication-assisted extraction,” as it is also referred (PDF), consists of putting ground coffee beans and water into a chamber that is then circulated with high-frequency sound waves. The ultrasonic waves destroy the cell walls and diffuse the caffeine and some of the flavors throughout the water.

The technique is already being used in the culinary world thanks to a $5000 device called Sonicprep, which can rapidly infuse ingredients and create quick emulsifications. It made the transition to the spirits world last year, when bartenders started using ultrasonic extraction to age and infuse whiskeys in mere minutes, not months or years. “Basically, the Sonicprep allows liquids to mingle with and pass through porous materials extremely effectively,” a chef-scientist told Punch Magazine.

According to an LA Weekly taste tester:

“True to Elixir’s branding tagline, the liquid feels like tea, both in its light body and its mix of fruity and herbal notes. There is zero bitterness and even a natural sweetness, especially in the lower-numbered batches.”

The Elixir-brand coffee is only available at Copa Vida, a Pasadena-area café, at the moment, but the company has expressed interest of other locations in the U.S. I hope by the time it gets to me, I can request the music I want my coffee brewed to. I wonder what dub step dark roast would taste like.

Check out more tantalizing images of this scientific coffee creation:

(via Music Times)


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