Felix discovered, while preparing for the World Championship in Korea, that he could improve the texture of espresso through vibration. Initial studies, which were made possible thanks to the support of Prof. Chahan Yeretzian (ZHAW Coffee Excellence Center) and Prof. Stefan Salentinig at the University of Fribourg, confirmed some of our hypotheses.
In the video linked above, Professors Stefan Salentinig and Chahan Yeretzian explain the initial findings of our research.
Espresso is not stable after extraction. Through vibration, the coffee enters a state that causes many small particles to remain separated from each other for longer and larger particles to form less quickly in the espresso emulsion. This has positive effects on the texture, which we have repeatedly demonstrated in numerous blind tastings with professional sensory experts AND consumers.
Until now, coffee research has predominantly focused on the state before extraction (cultivation, roasting, particle distribution, distribution, tamping) as well as the phase during extraction (pressure, flow rate, headspace, etc.)
Felix's findings open a new door to post-extraction. Espresso is not stable. It is very likely that espressos we have drunk in the past tasted good or bad due to the treatment of the espresso after extraction.
Stirring has always been a recommendation for mixing espresso after extraction. Stirring indeed has an effect similar to vibration. However, stirring is not nearly as intense and, above all, not as precise as vibration.
Vibrating Espresso at Home: Here's how!
In this video, Felix demonstrates how he processes espresso with vibration. Unfortunately, Felix did not make it to the next round at the World Championship. However, with the method of espresso vibration, he opened a door that is now being examined and confirmed worldwide. We know professional baristas and scientists who are pursuing coffee vibration, also known as Coffee Waving.
We ourselves are planning a more in-depth research project to support these findings and to determine more precisely which intensity or frequency and duration of vibration is best suited for processing espresso.
