Super Extract Chill, 'Wataru Style'

Are extremely cold temperatures during extract chilling more beneficial than 'normal' freezing temperatures?

In May 2024, Wataru Iidaka (Japan) placed 2nd in the 2024 World Brewers Cup using extremely cold chilling rocks with the Paragon brewing stand *down to -79 Celcius). In this video, Hugh Kelly experiments with these cold temperatures alongside normal freezer temperatures, to see how each impacts the flavour expression, tactile and overall experience of the coffee.

00:00 Introduction and Wataru's technique
00:30 Experiment parameters
01:17 First brew: Regular freezer vs Super Chill (dry ice)
02:03 Brewing parameters
02:43 Blind tasting
04:37 Second brew
04:58 Second tasting
06:20 Taste results and thoughts

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