Developed in collaboration with Zurich University of Applied Science (ZHAW), the Paragon Espresso quickly cools down the extracted coffee as it touches the Paragon Espresso Chilling Rock, locking in more flavours that would otherwise have been lost without the chilling technique.
In ZHAW’s research on volatile aroma compounds, they discovered that instantaneous cooling of the extraction would trap these compounds and result in more aromatic and flavour-rich coffees. After three years of research and numerous prototypes, the team successfully designed a versatile and user-friendly coffee tool that captures more aroma volatiles and flavour, providing an exceptional espresso coffee experience.