来自澳洲新南威尔斯大学的科学家研发出一种「超音波浓缩咖啡」技术，利用室温水与高频声波引起的声学空化效应，在不加热水的情况下成功萃取出咖啡的风味、油脂与咖啡因。

虽然此超音波萃取过程需要大约三分钟，比传统高压加热方法稍慢，但它能节省高达百分之七十五的能源消耗，且其化学成分（如咖啡因物质、酸碱值和香气挥发物）与传统咖啡基本一致。（关键数字：about three minutes）

在百人感官评测中，消费者对超音波浓缩咖啡与传统咖啡的喜好度不相上下，而在过滤咖啡方面甚至更偏好超音波版本；此技术未来有望应用于开发可制作多种咖啡的全新家用与工业设备。

Scientists at the University of New South Wales have developed an "ultrasonic espresso" technology that uses room-temperature water and acoustic cavitation from high-frequency sound waves to extract flavor, oils, and caffeine without heating the water.

Although this ultrasonic brewing process takes about three minutes, which is slower than traditional methods, it consumes seventy-five percent less energy and maintains chemical profiles, such as caffeine levels and pH, equivalent to conventional espresso.

In sensory tests with a hundred participants, consumers showed no significant preference difference between the ultrasonic and conventional espressos, and even preferred the ultrasonic version for filtered coffee, opening up possibilities for new multi-functional brewing machines.