Aroma volatile compounds play a key role in our perception of flavour. Typically, they evaporate, filling the air with the scent of coffee we know and love.
To keep more flavor in the cup, we’ve partnered with Zurich University to create the Paragon, a tool which dramatically increases retention rates and maximizes the potential of the brewing process.
The Paragon’s patented design utilises innovative extract chilling technology to elevate your brewing experience.
Resulting from years of extensive research, the tool has been scientfically proven to capture and express up to 40% more key aroma volatile molecules than an identical brew without chilling – flavor that would otherwise be lost to the environment.
The 30mm diameter chilling rock size is smaller than our Paragon Filter rocks and has been designed to suit espresso coffee.
– Material Food-grade 304 stainless steel with a titanium coating, built for the repeated freeze-and-use cycles of a daily brewing practice.
– Form Spherical, by design. The shape maximizes surface area contact with the brew stream for even, consistent chilling across the full extraction.
– Core A high-density liquid gel fill that reaches colder temperatures, holds them longer, and freezes faster than hollow or water-filled alternatives.
Specifications
Dimensions (mm)
Chilling Rock - (Diameter) 30mm
Materials
Mount Grips - Silicone
Chilling Rock - SUS304 Stainless Steel with Titanium Coating and liquid core of glycerin and water.
*All materials food-safe, FDA approved.
Waterproof
Certified food-safe materials
Council of Europe Resolution AP(2004)1 – Overall migration
Council of Europe Resolution AP(2004)5 – Overall migration (plastics and coatings)
Council of Europe Resolution CM/Res(2013)9 – Extractable heavy metals
EU Regulation (EC) No 1935/2004 – Food contact materials
Commission Regulation (EU) No 10/2011 & (EU) 2020/1245 – Plastic and coating migration limits
FDA Food Contact Compliance – Food-grade metal and silicone materials
Result: All tests PASS — no detectable heavy metals, odour, or flavour transfer
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