Brewing Coffee With Electromagnetic Waves – CoffeeTalk

In the vibrant Joo Chiat district of Singapore, Waved has emerged as a pioneering café that fuses technology with coffee brewing, creating a unique experience for coffee enthusiasts. Founded by Gary Ong, Waved stands out not only for its unconventional approach but also for its commitment to innovation.

At the core of Waved’s concept is the use of electromagnetic waves in the brewing process. This cutting-edge method, according to Ong, enhances the coffee by delivering a smoother and less bitter taste in every cup. “It’s not just a catchy name – it’s a whole new way of brewing coffee,” he explained in a recent interview.

Waved’s beverage selection prominently features Oatly as its preferred milk alternative, contributing to the café’s signature drinks. The choice reflects a careful curation that focuses on taste and quality.

Gary Ong’s transition into the coffee industry is anything but ordinary. With a background in finance and a stint running a tailoring business, he eventually embraced a role in his wife’s family business within the industrial marine sector. There, he began exploring the use of electromagnetic waves, which their company had pioneered in marine applications.

Ong elaborated on his findings, stating that ultra-low frequency electromagnetic waves can enhance the quality of beverages by extending shelf life and improving taste. “We discovered that energizing the molecules in beverages allows them to bind together more easily, resulting in a smoother texture, reduced bitterness, and increased sweetness,” he said. This research prompted him to start experimenting with coffee as a means to apply this technology practically.

Waved officially opened its doors in Joo Chiat in 2023, following a year and a half of research and experimentation. Ong wanted to provide a space where consumers could experience the tangible benefits of this innovative brewing technique, fostering a dialogue about technology and its impact on everyday experiences.

As Waved continues to captivate the local coffee scene, Gary Ong is poised to further explore the potential of electromagnetic waves in beverage quality.

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