What is Paragon hockey? Would it be better to use Paragon hockey for hand-brewed coffee extraction?

Do you remember Mr. Boram Um, who won the championship by WBC this year? That's right! Today's protagonist is not him, but the Paragon hockey he uses in the game!

The hockey puck was brought into use by the inventor Sasa Sestic at last year's WBC Cooking Competition and won the runner-up. According to Sasa himself, after using this hockey puck to assist brewing, the resulting coffee liquid will have 40% more aroma than regular brewing. Because 40% of the aroma belongs to volatile aromatic substances, they evaporate and dissipate when they are finished in regular cooking. The intervention of ice stones will allow them to cool directly when they are extracted by hot water, that is, to lock this part of the aroma and not let it volatilize, so that the flavor of the extracted coffee liquid can be fuller with their addition.

When the theory was launched, this ice hockey aroused the curiosity of all coffee lovers. Apart from the price, what people want to know more is whether it has the magical effect as rumored, so people quickly look for links on the Internet and are ready to place orders.

Wait! I can't throw it away! The price can't be thrown away at all! By the end of 22, the cooking system sold for as much as $4292! Four digits! dollar! How dare you sell this price! Fortunately, the price of the official sale is obviously much lower, although not too low, but many enthusiasts with a slightly better wallet can take it into their pockets. This is not, two days ago, when I wrote the article "how to do Hot Dirty" in the street, I borrowed two hockey puck that I didn't have to return! So today, let's see if this hockey has the magical effect of rumors.

In the experimental part, two times of cooking were compared, one was cooked routinely and the other was cooked with ice hockey. Use beans: Panamanian Poquet Rose Summer, because it has a very obvious white jasmine fragrance, citrus, honey texture, is the most in line with the "contestants" of this experiment. Ratio of powder to water: 1: 15jue 15g beans, 225ml hot water temperature: conventional and full ice hockey water temperature is 92 °C, Sasa water temperature is 93 °C Grinding: Ek43 10 scale, that is, 20 sieve screening rate 70% filter cup: unified use of Origami filter cup for cooking! Let's first brew a pot of regular Pokuet rose summer for tasting:

After extraction, the temperature of the coffee liquid is 70 °C. it has a soft aroma of jasmine, bright citrus acidity, and the tail rhyme of cream honey. The next step is to add ice hockey to the cooking! It should be noted that the hockey puck needs to be pulled to the nearest distance with the filter paper, but can not be touched, otherwise it will have a certain impact on the extraction!

In the same three-stage style, after adding ice puck for extraction, the temperature of the coffee liquid is 57 °C. because of the lower temperature, it will be better to taste the fragrance of jasmine, which also has the tone of citrus fruit. Because the temperature is a little lower, the acidity will be more round.

However, because the temperature difference between the two is too large, the difference in taste may be caused by the temperature difference, so we directly use the sipping that is often used in cup testing for tasting. The way it is sipped will cause the coffee liquid to be instantly atomized because it is inhaled quickly. generally speaking, it will disperse from the original puddle of coffee liquid into countless tiny "powder"-shaped water droplets, with the overall volume unchanged, but the surface area that can be touched increases significantly.

In this way, the aroma of coffee liquid can be better captured by our taste buds and olfactory nerves to taste its original taste, thus reducing the taste difference between the two cups of coffee caused by temperature! Whoo-hoo! The two cups of coffee shuttled a few sips and compared them as if. There is no obvious difference. The difference in drinking before is really due to the difference in temperature.

Coffee with high temperature will be more difficult to taste obvious flavor, but as long as the temperature drops down, it can also feel the outstanding coffee flavor, and the acidity will evolve from bright to round. But the disadvantage is that it will lose some aromatic substances as time goes by. So generally speaking, the greater role of ice hockey is to reduce the temperature after the completion of extraction and reduce the sensory disturbance caused by high temperature. If you just make coffee at home to satisfy your coffee addiction, there is little need to buy it. But if you can't resist curiosity and want to get a more detailed taste of the coffee, you can still buy hockey to experience it. On the hockey shelf. Just measure your wallet.

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