I tried a coffee at ONA in Melbourne AU today, one using this technique and the other without it. The one with this tasted like a wine but I preferred the normal brewing coffee.
That is really weird. I've tried the same coffee, same brewer (Mugen), same technique, same ratio, same grind etc. with a medium roast that I found extremely earthy and not great to sip on so I figured I might try it with some metal ice cubes you typically use in whisky and stuff in a strainer so that it would brew on top of it just like the Nucleus Paragon and the cup tasted, much much much sweeter, the whole unpleasant bitter / earthy part of it was gone. I don't know if it's my mind playing tricks on me so I'll keep experimenting but it's interesting, was skeptical at first since some people were also pointing out that brewing on top of ice first rather than putting the ice cubes afterwards changed the flavor of their cup too so maybe we're onto something.
ammmm i have dicovered this about one year ago in a different way... In fact 2 ways: 1. you can Bloom your coffee with cold water then pour as usual 2. put a small ice cube in the coffee bed then start to pour as usual The result is that "juice like" brew, and i think this 2 ways are easier than the paragon... Bonus: the 2 "hacks" also make dark roast to taste better
I'm considering buying one. But I've read that it's not compatible with some brewers. Is that true? I use 02 V60 and it's Origami counterpart the most. Might get an Orea later on as well.
@@Kaiyan0420 true. If anything, the ice cube would cool it more effectively (but add a slight dilution) so it should still trap those volatiles. If it works well with the seive I might look at getting a steel 'ice' cube. Not sure I have the space to keep this brewer, though I do think it looks like a good product.
Is it just me or when you do the second pour, at 6:41 the coffee pour out using the black kettle does not touch the rock? On that note, did you try with a different material such as similar diameter steel ball bearing or ceramic / stone ball which is quite common in whiskey tasting?
So, it's suggested not to use the Roick all the way through the brew - only the first 20-30% of the total volume of water. This would have been just a quick cut of later on in the brew of them both 😀 I have not tried other materials or shapes - but the idea that the coffee must be a thin as possible over the object for maximum effect - makes sense to have it as a ball.
@@AlternativeBrewing But you have to put it on a scale right? Otherwise, how would one measure the brew? Or do you put the scale just under the decanter?
Different again. Orea and Stagg make delicious brews - having made many with the Stagg and also Espro Bloom - the Paragon is similar however - with the frozen ball - it turns the noise up on the good flavours 😀
@@AlternativeBrewing I think the question was more about if the staff or orea fit on top of the paragon, since the paragon is not really a dripper but more of a dripper and ice ball holder station. I've been wandering this too because I want to use my pulsar brewer because of its process and features but not sure if I could stand it on top of the paragon
That's the nature of the Paragon Dripper though. You're not meant to adjust the temperature higher - and I was looking to brew identical coffees - so changing brew water would have meant a different recipe - and letting one cool sooner than the other would also have been an advantage to one and not the other. I'm not sure what I could have done more to make them equal brews? I'm not looking to fault every product I review - that's not right.
*Pre Order & Secure* the Nucleus Paragon Brewer For Mid-Late January 2023! alternativebrewing.com.au/products/nucleus-paragon-brewer
I tried a coffee at ONA in Melbourne AU today, one using this technique and the other without it. The one with this tasted like a wine but I preferred the normal brewing coffee.
Thanks for sharing! 🫶
That is really weird. I've tried the same coffee, same brewer (Mugen), same technique, same ratio, same grind etc. with a medium roast that I found extremely earthy and not great to sip on so I figured I might try it with some metal ice cubes you typically use in whisky and stuff in a strainer so that it would brew on top of it just like the Nucleus Paragon and the cup tasted, much much much sweeter, the whole unpleasant bitter / earthy part of it was gone. I don't know if it's my mind playing tricks on me so I'll keep experimenting but it's interesting, was skeptical at first since some people were also pointing out that brewing on top of ice first rather than putting the ice cubes afterwards changed the flavor of their cup too so maybe we're onto something.
Thanks for sharing! It is remarkable how the flavour improves
Brewing gets more esoterical. Next brewer will have a chill pyramid. Not a ball. ;) ☮️
esoterical, but cfd calculated and prooven
How about make iced pour over. Drop yield on chill ball and after that mixed with ice?
That'd work 🔥 will have to try this !
ammmm i have dicovered this about one year ago in a different way... In fact 2 ways:
1. you can Bloom your coffee with cold water then pour as usual
2. put a small ice cube in the coffee bed then start to pour as usual
The result is that "juice like" brew, and i think this 2 ways are easier than the paragon...
Bonus: the 2 "hacks" also make dark roast to taste better
Nice! thanks for sharing 👌
I'm considering buying one. But I've read that it's not compatible with some brewers. Is that true?
I use 02 V60 and it's Origami counterpart the most. Might get an Orea later on as well.
It’s not not compatible- however I’ve found some brewers are less stable on it
@@AlternativeBrewing Any I've mentioned? And thanks :)
Origami without the Holder is good. Hario V60 ceramic is good too, but the plastic V60 is not.
I wonder if the same result can be reached using metal ice cubes
You have to chill the extraction immediately out of dripper. So if you had a way to get the cubes up near the dripper then it would work.
I've just thought that a mini seive (like a tea strainer) might fit between a v60 and a carafe. Think I'll try it later with an ice cube!
Would be similar but slightly dif. Due to material dif , heat capacity and rate of temp exchange would also be dif.
@@Kaiyan0420 true. If anything, the ice cube would cool it more effectively (but add a slight dilution) so it should still trap those volatiles. If it works well with the seive I might look at getting a steel 'ice' cube. Not sure I have the space to keep this brewer, though I do think it looks like a good product.
It's made really well - quite sturdy - and it's a whole brew tower 👍
Is it just me or when you do the second pour, at 6:41 the coffee pour out using the black kettle does not touch the rock? On that note, did you try with a different material such as similar diameter steel ball bearing or ceramic / stone ball which is quite common in whiskey tasting?
So, it's suggested not to use the Roick all the way through the brew - only the first 20-30% of the total volume of water. This would have been just a quick cut of later on in the brew of them both 😀
I have not tried other materials or shapes - but the idea that the coffee must be a thin as possible over the object for maximum effect - makes sense to have it as a ball.
So the whole paragon contraption sits on a scale?
No, but yes, it can easily sit on the Acaia Pearl or any other scale with similar dimensions.
@@AlternativeBrewing But you have to put it on a scale right? Otherwise, how would one measure the brew? Or do you put the scale just under the decanter?
@@KrishnenduKes you are correct. You must use a scale to measure the brew ! 👌 this can be placed under the whole brew tower, or under the decanter
@@AlternativeBrewing Thanks mate for your inputs. I hope I get this in my country soon. I am really eager to try this out.
What is the name of the turning white thingy that you put the cups on ?
A lazy susan I'm pretty sure
How does this work with a flat bed brewer?
Same rules apply. Flat bed brewers will still tend to have the brewed coffee coming out in 1-2 steady streams below.
Nuculus?
Yes 😀
Is it compatible with the orea or stagg?
Thanks!
Different again. Orea and Stagg make delicious brews - having made many with the Stagg and also Espro Bloom - the Paragon is similar however - with the frozen ball - it turns the noise up on the good flavours 😀
@@AlternativeBrewing I think the question was more about if the staff or orea fit on top of the paragon, since the paragon is not really a dripper but more of a dripper and ice ball holder station.
I've been wandering this too because I want to use my pulsar brewer because of its process and features but not sure if I could stand it on top of the paragon
Which kettle is it ?
This one: alternativebrewing.com.au/products/artisan-barista-smart-electric-kettle
Which scales do you use in this video?
Pearl Brewing Scales alternativebrewing.com.au/products/acaia-pearl-brewing-scale-black
Blind testing ruined because of the difference in temp. You should have adjusted for that I think. But I guess this is more of a commercial.
That's the nature of the Paragon Dripper though. You're not meant to adjust the temperature higher - and I was looking to brew identical coffees - so changing brew water would have meant a different recipe - and letting one cool sooner than the other would also have been an advantage to one and not the other. I'm not sure what I could have done more to make them equal brews? I'm not looking to fault every product I review - that's not right.
oH nO tHe BliNd TeSt iS RuInEd
you would have to brew two cups at the same time@@AlternativeBrewing
what settings do you use on 1zpresso k?
This was at 1.0.5 - so a bit coarser than normal - usually around 0.8.5 is my sweet spot for a lower dose 👌
Isn’t the recommended settings for pour over closer to the 2.0.0 mark?