Is this the secret to a perfect cup of coffee?

2023-07-23

Is this the secret to a perfect cup of coffee? Barista claims pulling shot of espresso over frozen ball of steel helps reduce acidity and make drink sweeter

Barista claims method gets rid of acidic taste and coffee sweeter
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The secret to a perfecting a cup of coffee could be pouring the espresso shot over a frozen ball of steel, a top barista has claimed.

So-called extract chilling, which involves the coffee-maker holding a frozen piece of metal over the shot of coffee, is said to shock and cool the espresso quickly making it hit a more optimal drinking temperature immediately and protect the flavours.

It was invented by three-time Australian Barista Champion Hugh Kelly at the 2021 World Barista Awards, where he explained that the extraction method helps to ‘preserve the flavour compounds in the coffee and heighten sweetness’ .

The method has since been picked up by amateur coffee enthusiasts on social media, who have claimed it ‘makes the best cup of coffee ever’ as it stops volatile compounds for changing.

Hugh said he was introduced to the method by researchers at the Zurich University of Applied Sciences (ZHAW).

‘The process is very simple espresso over something called something of choice being stainless steel,’ coffee expert Dan, who goes by softpourns said in a TikTok video.

‘I’m sure by now you’re wondering why covering your coffee tastes better most of the time. really who doesn’t want that?

‘Volatile compounds that would otherwise be lost within seconds of the shop.

‘In most cases this process will make a coffee taste sweeter and more vibrant and a bit more complex.

Hugh said he was introduced to the method by researchers at the Zurich University of Applied Sciences (ZHAW) (stock image)

‘And as an added bonus, it cools the shot down right away so you’re not just sitting there waiting for your piping hot shot of espresso to cool down.

‘Can you believe you get all that benefit by just pulling the shot down at the point of extraction? It’s so simple and yet, it’s just incredibly effective.

Speaking to the Perfect Daily Grind blog, Hugh explained the first 12g of espresso get rapidly chilled with the method.

‘This is the point at which the extract is heavily loaded with volatile compounds, and thus the point where the cooling has the most important impact.

‘In essence, by quickly cooling the espresso down, more volatile compounds can be retained, thereby preserving more flavours and aromas in the coffee,’ he explained.

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