Cold-brewing of coffee by picosecond-pulsed laser extraction
I've never drunk cold-brewed coffee. According to the article, cold-brew has "less acidity and bitterness".I happen to like coffee with fruit and citrus tones. I'm not a coffee bore, but I have understood that coffee bores refer to that fruitiness as "acidity". Does that mean that cold-brew would be less fruity? The authors take "acidity" to mean "pH", which is obviously easier to measure than "fruitiness", but I wouldn't describe the taste of e.g. spirit vinegar as "fruity".Supplementary question: why's it got to be a picosecond laser? They say that a nanosecond laser's pulses are too long, and cause heating. How hot does it have to get for that to be a problem? Can't you just cool the brewing vessel?Supplementary supplementary: can apparatus for doing this be built at home? How much ps-laser power needs to be delivered to the brew? At what wavelength? You can get handheld picosecond lasers for things like mole and tattoo removal, for under $100; would one of those do the trick?