1:2 ratio espresso with extract chilling

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How does the Paragon Espresso and extract chilling techniques affect traditional brew ratios in espresso preparation? Two-time World Barista Championship finalist, Hugh Kelly examines extract chilling for a 1:2 ratio with espresso, seeing how different amount of extract chilling change the experience and results in the coffee.

00:00 Introduction
00:50 Changing ratios and variables
01:25 First coffee (lighter)
02:26 First coffee results
03:43 Second coffee (higher development)
04:32 Second coffee results
05:39 Remarks and recommendations

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