Extract Chilling Coffee

Welcome to the world of Extract Chilling Coffee, On this page we will discuss the pros and cons to blanching espresso and the effects this has on taste.

What is extract Chilling?

Extract Chilling is the process of dropping the temperature of your coffee straight after it's extraction, in hopes to captures as much volatile aromatic compounds that otherwise would've been lost.  

How does extract chilling affect the flavour of my coffee?

Extract chilling creates a softer, more gentle aroma, providing a comfy and well-rounded sensory experience.
The flavour, particularly when the coffee is hot, offers a richer mouthfeel, treating your taste buds to a more complete and complex experience. As the coffee cools, your coffee will have a more structured and layered flavour, leaving a lasting impression with a satisfying, lingering finish that doesn't overpower.

Can I use regular ice cubes for extract chilling?

While you can use an ice cube to extract chill your coffee you will find that as the ice melts your coffee to water ratio will start to increase. To avoid changing the ratio of your coffee we recommend using a seperate tool that doesn't melt and can quickly cool down your espresso / coffee.