Sonication: The Newest Coffee Brewing Method You've (Probably) Never Heard Of
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- čas přidán 17. 10. 2022
- Thanks for watching. Here are some resources to explore on ultrasonics and sonication used in coffee brewing and elsewhere:
Sonication and Coffee Brewing:
www.frontiersin.org/articles/...
www.sciencedirect.com/science...
www.hielscher.com/ultrasonic-...
en.wikipedia.org/wiki/Sonication
Sonication Videos:
• Ultrasonic cold brew c...
• Cold Brew Coffee Using...
• Brewing ultrasound coffee
News on research articles (easier to read):
labdownunder.com/smooth-vibra...
Something even craxier, Pulsed Electric Field???:
link.springer.com/article/10....
Ultrasound and Sonication:
www.besttechnologyinc.com/pre...
www.sciencedirect.com/topics/...
Review by Sprometheus on the Osma:
• OSMA PRO - The Cold Br...
Still It - Ultrasonic Whisky Aging
• Miraculously Fast Whis...
James Hoffmann - Centrifuging Espresso and Ultrasonic Coffee Aging
• Weird Coffee Science -...
• Ultrasonic Rapid Barre...
Portable ultrasonic wand:
www.aliexpress.us/item/325680...
www.amazon.com/Household-Ultr...
Also on Amazon:
www.amazon.com/dp/B07BGVF7HK?...
This could be an ongoing series, as there is a lot of different variables to test, such as:
-the roast level of the coffee
-how old the coffee is
-the varietal, the process, the density
-the brix degree???
-the grind size (surface area), if any
-the water - the minerality, the pH
-additives to increase solvent acidity, such tartaric or citric acid
-sonicator type - bath, probe
-how many transducers?
-power output/amplitude
-frequency
-is there more than one frequency employed?
-could the transducers be modified to emit the resonant frequency of coffee? is that a thing?
-proximity of coffee to transducer
-ratio of material to solvent to transducer energy output
-time spent under sonication
-solvent temperature
-filtration methods
-filtration pressure
A FEW IMPORTANT NOTES:
1. I didn’t say it outright in the video, but the increased solubility of compounds in coffee seems to be due to a phenomenon called sonoporation - where the cavitation bubbles near cell membranes cause those membranes to expand and contract. The implication to this is that optimized extraction for coffee may be greatly dependent on the frequency and amplitude of the ultrasonic waves, and therefore the cavitation bubbles themselves.
2. As already noted in James’ comment section for his ultrasonic rapid barrel aging video, the Sonic Dutch is not technically an ultrasonic brewer. It is simply a sonic brewer. It may simply be an orbital shaker. Some may refer to it as subsonic but sub and super refer to the speed of a sound wave, not its frequency. Infra and Ultra refer to frequencies below and above the range of human hearing.
3. The OSMA is advertised as working by cavitation -the same phenomenon, but in this case caused by a different thing - in the OSMA’s case it should be caused by what they describe as oscillating pressures acting upon the coffee moving through the diaphragm pump. This is super interesting because normally cavitation in diaphragm pumps is what leads to their failure, meaning that the team at OSMA has designed the pump system in such a way to take advantage of this phenomenon instead. They refer to it as ‘acoustic’ cavitation but I believe it is only acoustic if it caused by sound waves.
Thinking out of the box
And I like the care of technical details too
thank you! I appreciate your comment!
thank you! I appreciate that!
@stephenthorsteinsson by the way , I talked with one of the companies who made these devices
They said the ultrasonic extracted more materials from the coffee.
But I guess not in a way ppl used to it.
Do u think our coffee taste
cus of acceptance of the common taste ?
Want new idea?
Interesting rabbit hole to fall into. Thanks for the recommend!
Of course! Thank you for the comment!!
Interesting video!
Watching you water your plants with a pouring kettle is 10/10 relatable.
I believe the reason your chemex was clogging is just due to fines. Brew a French press, and then filter it through your chemex. Every time I do this I get crazy stalls. I believe it has something to do with how in a regular pour over the “correct size” coffee particles work to filter out the fines and microfines (Jonathan Gagne has written some about this).
In addition, microfines have a tendency to stick to larger pieces. The ultrasonic bath may be working to dislodge the microfines making clogging in the chemex worse.
Cant wait to see what’s next!
Thanks Andrew!
Hahaha you know I really love it when one item has multiple uses.
I think you're right. It could very well just be my grinder, but I do wonder if the cavitation bubbles are working to create ultrafines in the mix. To test that theory I want to purchase a transducer that outputs a lower frequency (for a larger, less destructive cavitation bubble) and see if that helps speed up the drawdown.
I've heard about Jonathan Gagne and the Physics of Filter Coffee, but it wasn't until you mentioned their name that I'm realizing all the cool stuff they've written on their blog! I should definitely check this out.
Thanks again for your comment!
This is interesting. I vaguely remember watching James' video on this. I think it's cool you dove deeper into it. I think a coffee CZcamsr that would be interested in something like this would be Lance Hedrick. He seems to be someone that loves reading up on updated coffee science stuff. I also wonder if brewing with different water types may impact the results. Oh, and maybe filter through a thinner paper filter? I find Chemex filters to be much thicker than the usual V60 styles. Anyways, cool vid!!
Thank you, Waison! I agree, I think Lance would be a great pick. I didn't even think about it but you're probably on to something. Brewing with different water types may indeed have a huge impact since there's such an increase in solubility due to sonoporation. There may even be some sort of mineral necessary to this whole process that isn't regularly used in water for coffee. I'll experiment and also try out a thinner paper filter. Thanks for the suggestions!
@@stephenthorsteinsson if you do try these out, let us know! Or make an updated video! No idea what the real world application could be but I'll bet coffee comps will be a bit different with these diff ways of brewing.
Absolutely. There's definitely more to come!
interesting!
Glad you think so! Thanks for watching!
Oh man, where did you get that plaid shirt? That is amazing. And thanks for sharing this funky method!
Thank you, Eric!
I got this shirt off of Zaful: www.zaful.com/search/?q=plaid-shirts-men&odr=hot
They don't seem to make this particular shirt anymore, but there are many just like it. This one is made out of polyester, however - after wearing it for a few years I wished I had bought one in cotton. I usually wear a US M, this is a L off of their site.
@@stephenthorsteinsson Thanks!
dark matter is always a vibe
Henry, hey! The bag was so shiny I couldn't resist.
You want to use an ultrasonic homogenizer for best results in flavour extraction.
czcams.com/users/results?search_query=ultrasonic+homogenizer
Absolutely. It’d be cool to partner with a local lab in exchange for some coffee.
you should get yourself a microphone
this. this is true. every time I make a video I think this. I apologize for the rough audio and will do better next time!