A few weeks back I saw an interview; I think it was from this year's WCC. Where a guy was talking about putting a (brass?) ball, cooled to below freezing, below the dripper so that coffee was cooled as soon as possible which improved the taste of the coffee. I can't remember the guy's name or any references to the technique. Does anyone here know what I'm talking about and who the inventor was?

Must have been Saša Šestić from ONA Coffee, https://onacoffee.com.au/pages/about. I don't think the product is still out and it included a dripper stand too, not just the metal ball. I think some people have been doing this already with whiskey rocks.

That's the one. Thanks.

Here's the thread: Nucleus Paragon - looks like a whisky rock for pourover?

There's a related article on cooling espresso with a chunk of Basalt by Robert McKeon Aloe that might be interesting too.

https://towardsdatascience.com/extract- ... 28d6755da6