What Is Extract Chilling, and How Does It Work?
Imagine a shiny stainless steel ball that can transform your espresso into something magical. This seemingly ordinary sphere has a unique power – it rapidly and evenly cools down your espresso while keeping its delicious flavours and enticing aroma intact. By cold-extracting the first 40% of your espresso, you can unlock some wonderful volatile aromatic compounds, resulting in a coffee that's beyond exceptional.
Aroma:Coffee brewed with the Extract Chilling Ball releases a softer, more gentle aroma. It might not be as bold, but it offers a comfy and well-rounded experience for your nose.
Flavour:Especially when your coffee is still hot, you'll notice a richer mouthfeel. It's like your taste buds are treated to a more complete and complex flavour experience.
As your coffee cools down, you'll appreciate how well-structured it is. It leaves a lasting impression on your palate with a satisfying, lingering finish that doesn't overpower.
Is This Just a Gimmick, or Is It Pure Genius?
As we wrap our heads around the world of compound chilling, we're standing at the gateway to a whole new level of coffee enjoyment. With each chilled extraction, you're preserving delicate notes, and creating a vibrant canvas of taste. Cold compound chilling isn't just a fancy trick; it's a revolution in the science of coffee. It opens the door to richer, more nuanced sips, forever changing how we experience the world of coffee.
Can you Extract Chill Pour Over Coffee?
Absolutely, in fact you can even purchase brew stands such as the Paragon that is specifically designed to hold a chilled ball under the bottom of the dripper, the Paragon is actually quite cleverly designed as it can very easily be swung out of the way after chilling the first half of your brew.
If you don't have a paragon but you want to try this at home, try using one of the Coffee Alive Chilling Balls or using one of the Paragon balls and placing it inside a second coffee dripper.
Just be extra cautious if you plan on moving the hot coffee around while brewing.