Thanks for watching. Here are some resources to explore on ultrasonics and sonication used in coffee brewing and elsewhere:
Sonication and Coffee Brewing:
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Sonication Videos:
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News on research articles (easier to read):
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Something even craxier, Pulsed Electric Field???:
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Ultrasound and Sonication:
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Review by Sprometheus on the Osma:
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Still It - Ultrasonic Whisky Aging
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James Hoffmann - Centrifuging Espresso and Ultrasonic Coffee Aging
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Portable ultrasonic wand:
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Also on Amazon:
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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.
