Might be a new meta for iced lattes.
But perhaps this can be used in the instant coffee industry or something.
As stated in the article, the whole point is for use in ready-to-drink coffee manufacturing.
If you're drinking light, floral and acidic coffees, it's been relatively "trendy" recently to skim the crema off before drinking it.
I don't bother with that, but pulling two shots and removing the crema from one of them and trying them side by side is an interesting sensory experience — I'd encourage you to try, at least once!
An average coffee shop's espresso machine might use $200/month of electricity, so even though the percent saving (75%) is high, it's off a base that's small relative to other costs; possibly too small to be enticing.
Cold drip coffee is a thing, done well a very nice thing.
Technically you can also buy a bottle of grape juice from the grocery store, let it sit on the kitchen sink with a yeast lock for a few weeks and call it wine, and technically it even is, but it's also going to taste quite shitty.
You could just read the linked paper?
> Esp was prepared using a Sanremo Cube espresso machine. Brewing parameters were standardised following the supplier's guidelines: extraction time of 35 ± 3 s, pressure of 9 bar, and boiler temperature of 122 °C, with the corresponding group-head temperature of 94 ± 1 °C. A total of 21 g of ground coffee (GS = 2.6 ± 0.1; ∼262 μm) was placed in a ridged coffee basket and tamped using a constant-pressure tamper (MHW Flash Constant Pressure Tamper 2), applying 13.6 kg of force. The BR was reduced from 2 to 1.7 following the recommendations of the coffee roaster for better flavour (1 g of coffee grounds yielding 1.7 g of coffee brew).
1:1.7 is a bit short for my preferences (I like longer shots, usually aim for ~2.5); but otherwise that sure sounds like a pretty good double to me!
But I also need my coffee: I'll drink whatever quality coffee is being offered, as long as it's the best I can get that morning.
> It is noted that espresso is normally consumed hot and has transient sensory attributes that are temperature- and time-dependent. Hence, serving espresso at 22 °C will alter its sensory characteristics.
This is a weird test, coffee get’s so much worse when cold. So people can’t distinguish between two bad coffees.
[1]: https://www.unsw.edu.au/newsroom/news/2024/05/Ultrasonic_col...
(You might quibble whether it's actually espresso if there's not pressure and it's extracted cold; but it's closer to espresso in strength.)
Makes nice coffee, but I don’t think it’s worth the cost (but he has a lot of money, so it’s not a big deal for him).
I envision some fairly high-end kit, coming from this.
An awful lot of people drink iced espresso drinks these days. Room temperature (or below) brewing would make a big difference to the dilution in those drinks.
Where's James Hoffmann when you need him?
There's a semi-famous, super hipster cafe near me in Tokyo, that I sometimes go to.
Once, they had a special on the menu, when they give you a flat white, and a double shot of espresso on the side, with a thermometer hovering over the shot, with suggestions of tasting notes that you can get out from sips at different temperatures.
Now, that's generally very much a thing — things definitely taste differently based on the temperature (or maybe _they_ don't, but we _perceive_ them differently? distinction without a difference, I guess.).
The suggested temperature ranges were 51-40C; 40-30C, and 30-20C.
51-40 was great. 40-30 was getting weird, but still _interesting_, because you definitely got different notes.
But the 30-20 was terrible. That is absolutely too cool to enjoy a shot of espresso. I'm all for experimentation and doing weird things, but that was no longer riding the line of "not great but interesting" and went straight into "why would you ever do this" territory.
It's not for you