What happens when you bring together whisky rocks, a tea strainer, and coffee...
The start of a really bad Dad joke? Given some of Garage Roasters' advertising you might be forgiven for thinking that. There's a serious answer though, it's called extract chilling.
By extracting your coffee over something cold, like a frozen whisky rock, one can capture volatile aromatic compounds that would otherwise be quickly lost to the atmosphere. I originally wrote a blog post about this almost three years and decided to revisit the technique.
Extract chilling was first demonstrated to a broad audience in the 2021 World Barista Championship by Hugh Kelly. It really does enhance the high notes of coffee, particularly floral elements, and also turns brightness up a notch. I love it, and hadn't used the technique in a long time. I'm very glad that I thought about using it again.
If you try it, please do let me know what you think. Extract chilling works wonders with our two available Limited Edition roasts, the Mount Kenya Kiamaina Nyeri and the Brazil Vinhal Farm.
If you're in Sydney I hope that you've been able to find a cool spot to hide out from the heat wave!