While preparing for the World Championship in Korea, Felix discovered 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 Université de Fribourg/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 in the espresso emulsion form less quickly. This has positive effects on the texture, which we have been able to demonstrate repeatedly in numerous blind tastings with professional sensory experts AND consumers.
Until now, coffee research has focused primarily 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. There is a very high probability that espressos that 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 does indeed have an effect similar to vibration. However, stirring is far less intense and, above all, not as precise as vibration.
Vibrating Espresso at Home: Here's How!
In this video, Felix shows how he works the espresso with vibration. At the World Championship, unfortunately Felix didn't make it to the next round. However, with the method of espresso vibration, he opened a door that is now being tested and confirmed worldwide. We know professional baristas and also scientists who are exploring coffee vibration, aka 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 as well as duration of vibration is best suited for working with espresso.
