[1]: https://www.unsw.edu.au/newsroom/news/2024/05/Ultrasonic_col...
(You might quibble whether it's actually espresso if there's not pressure and it's extracted cold; but it's closer to espresso in strength.)
(You might quibble whether it's actually espresso if there's not pressure and it's extracted cold; but it's closer to espresso in strength.)