This is my first question on the Physics site. I stink at thermodynamics so please forgive errors in my question.
Here's the background: my coffeemaker makes coffee over 200°F. I want to rapidly cool it down. Target temp doesn't really matter but let's say to 130°F. For whatever reason* I thought I would cool down my coffee by freezing a thick rod of stainless steel and stirring it around in the coffee for a few seconds. Then it occurred to me that there are ice cream scoops with a non-toxic oil in the handle that is supposed to keep your hand from getting cold and also heat up the ice cream for easy scooping. (Coffee Joulies™ have paraffin wax in them.)
I like the idea of using this because now I don't have to buy a solid bar of stainless steel plus, I can scoop ice cream (albeit slowly since I am freezing the scoop.)
My question is: how does the oil in the handle of the scoop increase the scoop's ability to cool down my coffee?
The scoop is made of aluminum. I don't know how much oil is in the handle, or even what exactly the oil is. But this stack said it was oil:
https://cooking.stackexchange.com/questions/46157/why-cant-this-ice-cream-scoop-go-in-the-dishwasher I'm not sure how the scoop is supposed to work, but I suspect that the oil stores (room temperature) heat and warms up the ice cream to make it easier to scoop. I'm hoping the opposite is true: that the oil will store (freezer temperature) lack-of-heat and absorb heat from the coffee. Is that sound?
Also, if anyone thinks the scoop is going to explode, please mention that too.
*I don't want to use ice because it will water down the coffee. I don't want to use coffee ice cubes because I'm lazy and also I don't have room in my freezer for an extra tray. I don't want to use metal ice cubes or Coffee Joulies™ or stuff that I have to fish out of my glass because, well just because. I don't want to buy a cold plate like for beer kegs. Let's just go with the premise.