Coffee champion Sasa over thirty thousand Paragon Ice Stone Black Tech! You can buy a flat for a few tens of dollars?!

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Not long ago, SaSa Sestic, winner of the 2015 World barista Championships (WBC), took part in the 2022 Australian Coffee Brewing Competition and won the runner-up. His "comeback" once became one of the topics of discussion among baristas.

Although not the first place, but Sasa in this year's competition, brought us a very new cooking technology-Paragon, let everyone feel new, but with a little familiar.

In the filter cup brought by Sasa, there is a self-invented ice stone in the middle, which is used to lock the aroma of the coffee liquid just extracted. Before we talk about this ice stone, let's review the whole cooking steps and ideas of Sasa. (because it's a little long, just review it with a screenshot. Friends who have seen it can skip it directly.)

A small ice stone can lock in more aromatic substances extracted from the front and middle of the coffee. After the introduction of this theory, people have a great interest in this ice stone, and the kids can't wait to buy it after watching the game!

In an interview after the game, Sasa said he would put his new invention on the shelves later. According to Sasa, in order to make a green-top rose summer fermented at a low temperature for 90 hours to show a fuller, fruit-like sweetness, we discussed the scientific principles of the brewing process with the scientist Professor Jahan and the Swiss Coffee Center of Excellence.

In the process of brewing coffee, volatile aroma compounds will be extracted more or less, and under high temperature extraction, we will get more aromas or volatiles, so this is why every high temperature coffee brewing can fill the whole space with coffee aroma.

However, with the increase of extraction time, the aroma will volatilize more. Therefore, when the whole stage of coffee extraction is finished before tasting, what we feel is not the most complete aroma of the coffee.

To preserve these more lost aromas, the Sasa team studied the cooling technology of the extract and scientifically found that rapid cooling in the first and middle stages of coffee brewing, when extracting the main sweet, sour, aroma substances from the coffee, can capture (lock) 40% more specific aromas (that is, reduce the volatility of the aroma, so that people can feel more / fuller coffee flavor when drinking).

Until recently, I finally saw the price of this Paragon coffee brewer. "one, ten, a hundred, a thousand..." The original price is $4292?! I'm not sure. Watch it again! More than 30,000 ice stones made of metal and a brewing rack.

Coffee owners also began to evaluate this set of brewing utensils on the tubing. When the granny picked up the ice stone and shook it to the sound of the liquid, the comment area downstairs read: "I am familiar with this. It is a common edible stainless steel ice cube in a bar with refrigerant (alcohol + water mixture) inside." So open a treasure to have a look, 30 …

Of course, it can sell for tens of thousands of yuan. There must be something special about this ice stone. In the process of the evaluation, we can see that the coffee will be quickly cooled and gently separated after dripping ice stone, leaving the volatile aroma in the coffee, which may be silky that edible grade stainless steel hockey puck cannot do.

So what's the biggest difference between coffee brewed with V60+Paragon and coffee brewed directly with V60? According to the evaluation, the same Rosa coffee bean was extracted with the same extraction parameters. The TDS of coffee liquid extracted by direct v60 is 1.27, while the concentration of coffee extracted with Paragon is higher (TDS1.37). The 0.1 gap also brings a higher concentration and fuller taste to the coffee.

A mother-in-law said that the direct v60 extraction of Rosa coffee has the aroma of melon and tea, melon taste long, medium body feeling, the overall clean and balanced, with a slight milk chocolate finish; while with Paragon extract of Rosa coffee, melon taste is very rich, and after the entrance, the melon flavor will go straight to the nose, the whole will be fuller, the sweetness will become higher, whether it is sour sweet taste or aroma will improve in a straight line.

This is also an analogy: if V60 = listen to music to turn the volume to 5, then Paragon is adjusted to 10, that intensity is the music in the ear bangbangbang. The flavor of cooking rose summer is too concentrated, and it is impossible to distinguish the layers clearly.

Generally speaking, although this kind of extraction can improve the aroma of coffee, it has limitations. Not all coffee beans are suitable for this extraction to increase the volume of flavor by so much.

The mother-in-law also put a link to buy edible-grade stainless steel ice hockey in the comments section very intelligently. The implication is that, yes, dozens of hockey puck can have the same effect.

As for the shelf, as long as the hands-on ability is strong, I believe that some netizens will print it out in 3D.

Image source: oil pipe (Geisha Gang, Nucleus Coffee Tools), network