This study introduces a novel method for cold-brewing coffee using an ultrashort-pulsed laser system. The method efficiently extracts caffeine and aromatic substances from coffee beans at room temperature in minutes, unlike traditional cold brewing which takes hours or days. Analysis shows that the laser-brewed coffee has a similar chemical composition to conventionally cold-brewed coffee, with comparable caffeine and trigonelline levels, and a higher preservation of semi-volatile substances like pyridine. This ultrafast approach offers a significant improvement in speed and efficiency for cold-brew coffee production.

Anna R. Ziefuß, Tim Hupfeld, Sven W. Meckelmann, Martin Meyer, Oliver J. Schmitz, Wiebke Kaziur-Cegla, Lucie K. Tintrop, Torsten C. Schmidt, Bilal Gökce, Stephan Barcikowski