Description
Spinning cone: a Distillation culinary technique.
Technical
Spinning cone columns are used in a form of low temperature vacuum steam distillation to gently extract volatile chemicals from liquid foodstuffs while minimising the effect on the taste of the product. For instance, the columns can be used to remove some of the alcohol from wine, to remove "off" smells from cream, and to capture aroma compounds that would otherwise be lost in coffee processing.
Parameters
Temperature
20°C optimal
0°C to 35°C range
Maintain strict temperature control below 35°C to prevent aroma degradation
Time
1 hour
30 minutes – 2 hours
Equipment
Sensory Profile
Aroma ()
Compounds: Limonene, Linalool, Geraniol
Taste
Texture
Wine Analogy
Similar to the delicate extraction of terpenes in Gewürztraminer winemaking
Coffee Analogy
Comparable to preserving volatile aromatics in cold brew concentration
Perfume Analogy
Like headspace capture in enfleurage extraction
Origin & History
Civilization
Ancient Greeks
Era
Classical antiquity (5th century BCE)
Region
Mediterranean
Spread Path
Trade routes of the Mediterranean