① Freeze the ice sphere for 3–4 hours before use; the ideal freezing temperature is -5°C to -18°C.
② For espresso ice sphere use, it is recommended to extract with a flow distributor, positioning the distributor as close to the ice sphere’s center as possible.
③ For espresso ice sphere, it is recommended to use it throughout the entire extraction process.
④ For pour-over ice sphere: the greater the distance between the ice sphere and the extracted coffee liquid, the more aromatic compounds will be lost. It is recommended to control the distance at around 5mm.
⑤ Most aromatic compounds tend to evaporate in the early stage of extraction; for pour-over ice sphere, it is recommended to use it when the first 40% of the coffee liquid is extracted.
