Blasting coffee grounds with ultrasonic waves creates a 60-second cold brew

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As the weather continues to warm, many coffee drinkers currently are making their annual transition over to iced coffee. But for those with more sensitive stomachs, cold brew’s comparatively low acidity makes it their preferred year-round caffeine fix. This smoother, creamier, and sweeter brew comes from allowing grounds to steep in refrigerated water for upwards of 24 hours. Unlike hot brewing, the additional time and cooler temperatures draw out less acids while allowing the coffee’s remaining chemicals time to muddle.