Chilled Espresso Extraction with the Nucleus Paragon Espresso

[@DennisDyroff]

Nice job Josh - your presentation skills make me smile

[@AlternativeBrewing]

Wow, thanks! 😀

[@manniefred86]

Interesting product and great in depth video, thanks Josh!

[@AlternativeBrewing]

Thanks so much 🫶

[@contemporaryartist6542]

I use the pour over version, might add the balls to my robot. Excellent video as always, thanks

[@AlternativeBrewing]

Thanks so much

[@phillydelphia83]

Is the espresso holder available seperately if you have the dripper already?

[@AlternativeBrewing]

No - sorry it comes as one - or else you can by the Paragon Rocks separately.

[@s96822]

would pre freezing the demitasse cup and placing something below it to put it close to the shot leaving not produce the same net effect?

[@AlternativeBrewing]

Possibly - though I’m experiencing very different shots between the NPE and the chilled cup. I feel the cold cup reduces heat too much and increases brightness too much

[@s96822]

@@AlternativeBrewing given the working theory the rapid cooling produces the effect it would logically follow you could not over-cool unless you were to freeze it. also one could angle-manipulate the cold cup so the extraction hits the sides thus mimicking the steel ball effect. my other thought is the enjoyment of a hot espresso, which is why we pre-heat eveything including cups, PF, internal hot water circuit.

[@AlternativeBrewing]

100% - i think it is the combination of the cooling whilst it is thinned out over the cold steel ball - great way to cool down a liquid, good thinking on haveing the cup on an angle - though seems like some work. I imagine the balance of temperature range to enjoyment of brewed espresso being like chocolate. And how you should temper it at a specific temp for so long - too cool or too hot and it won't taste the same - however with esrtpesso - you have this nice and hot - or rapidly cooled - anywhere in between is 'meh'@@s96822

[@kristoforusranandiasuliset3736]

The small paragon nucleus designed for espresso, but what if using a bigger one (which designed for v60) for brewing espresso? Will it makes better taste or will it be too acid just like chilled cup?

[@AlternativeBrewing]

NOt- it shouldn't turn the espresso acidic at all 👌 Better chilling power - as long as you have room under the group for it.

[@kristoforusranandiasuliset3736]

@@AlternativeBrewing Thanks for the information. 😄😁

[@Se9n.]

Freezing a coffee mug works it has a lot of mass to hold the chill.

[@AlternativeBrewing]

True! I'll have to try it 👌

[@someguy9520]

Isn't this just slightly more fancy looking coffeealive ball? And with less mass?

[@tingtung8813]

Of course, just like everyone is just slightly fancy looking than their mom and dad, with less weight?…or more?

[@AlternativeBrewing]

it's definitely more fancy looking - though I also find it to be more user friendly - it's smaller, more lightweight - can be used more than once in a row - freezes quicker and with much less frost around the ball (if left open in the freezer), you get two frames and 4 balls - as opposed to one - overall a better product - that comes at a higher cost - but value is scalable 👌

[@asmith2886]

Is worth the effort/expense if you drink milk-based espresso?

[@axelcampbell5669]

He said in the last section of the video that the subtle flavours might not be as noticeable with milk drinks and you will notice the biggest difference with black coffees.

[@AlternativeBrewing]

I’d personally say no, unless it’s very low ratio drinks like a piccolo or macchiato

[@grayjinghutongz8393]

Bro, you have every piece of coffee equipment in the world but you use pre-grated cheese?🤣

[@AlternativeBrewing]

Yes I do! Lol actually I got both ! 😁

[@darknessblades]

Wait till he discovers aliexpress. then you get some really weird tools, some good, some jank, some outright weird. well known "chinese" brands like MHW-3bomber, and Timemore have some great tools, that western brands would not even risk or think of making.