How to use Paragon ice hockey? Is the flavor of hand-brewed coffee metaphysics? What is the reason why I can't smell the aroma of coffee?

The flavor "Flavor" is the product of high-quality coffee. In order to drink more flavor in coffee, people not only improve the quality of beans themselves, but also invented some auxiliary tools used in extraction. These tools have a good name, can retain more aroma substances of coffee, so that the coffee we drink has a more specific flavor performance! For example, this small golden ball "Paragon", which is active in the coffee field, claims to have such a function.

What is Paragon?

Paragon is an auxiliary tool invented by world coffee tournament champion Sasa Sestic. As shown in the picture, it is a ball covered with "golden armor".

According to Sasa himself, when we add this golden ball to the coffee brewing, the final coffee aroma will be 40% more than before! The reason for this is that the golden ball of Paragon cools the coffee liquid released during extraction quickly, which retains more aroma. Many friends may be confused: what is the relationship between aroma and flavor? Why cool the coffee liquid to retain the aroma? Don't worry, just listen to the analysis in front of the street.

The flavor we feel in coffee mainly comes from the aroma of coffee! When the coffee is drunk, the aroma is captured by us through the nasal tube in the mouth, and then arouses our association with the figurative flavor.

Although coffee beans produce thousands of aroma substances after roasting, because most of them are volatile, they volatilize a lot during grinding and extraction, and very little aroma is captured in the coffee.

The addition of ice hockey allows the coffee liquid to be cooled quickly after it is released, which reduces the volatilization of the aroma and makes the aroma volatilize more slowly, so that we can drink more full coffee flavor.

Sasa also mentioned a key point, that is, the main use stage of the gold ball is the first part of the extraction. Because according to research, coffee liquid at the beginning of the release of the largest amount of aroma. So you only need to put the extraction of the gold ball in the front stage to cool the coffee liquid, then theoretically you can retain the most aroma substances.

So is the fact really as magical as described in this way? Why don't we do an experimental test from Qianjie?

Cooking experiment

In this experiment, two pots of coffee will be brewed, one using a small gold ball of "Liuxiang" extraction and the other a conventional extraction. See if this Paragon can really retain the aroma of coffee and make coffee have a better performance. The beans used this time are Hartmann rose from Panama; the amount of powder is 15g; the ratio of powder to water is 1 15; the water temperature is 92 °C; the grinding is the 9.5th scale of Ek43, fine sugar grinding, 80% screening rate of No. 20 sieve; three-stage cooking; V60 filter cup.

So first of all, we still use twice as much water as powder for steaming exhaust for 30 seconds.

After the steaming is over, we inject the second stage of hot water 130ml, which is injected in the way of large circle and small current. And wait for the water level to drop! Remove the golden ball when the water level drops to half!

When the coffee powder at the bottom is exposed, we use a large flow of water to inject the last section of hot water in a small circle, and then wait for the filter cup to be removed and the extraction completed.

Through the thermometer, we can know that the temperature of the coffee without the aid of a small gold ball is 66.7 °C, while the temperature of the cup of coffee with a small gold ball is 55 °C, a difference of about 10 °C.

And then taste it! The flavor of Hartmann rose summer extracted by conventional extraction is bergamot, passion fruit and pineapple juice, which is sour and sweet as a whole, and the aftertaste has obvious Earl Grey Tea aroma. Hartmann Rose Summer, which uses a small golden ball, does show a little more obvious in flavor, but the difference is not big. The overall sour taste will be more prominent, but this is mainly affected by the drop in temperature.

To sum up, we can know that the small golden ball does slightly improve the flavor of coffee (temperature effect), but the difference will not be obvious. Therefore, whether you need to buy or not, you have to choose according to your own pursuits. After all, none of them is cheap. If the requirement for the flavor of coffee is not too high, then the small golden ball is not necessary; but if you want to feel the flavor of coffee in more detail, then you can consider the purchase of golden ball.

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