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Sasa Sestic and Professor Chahan in collaboration with The Coffee Excellence Centre ZHAW University of Science in Switzerland introduce the latest innovation from Nucleus Coffee Tools!

After 2 years of research, development and hard work - we welcome the Paragon.

The research carried out has uncovered a never-before-seen brewing style that produces and retains 40% more aroma volatile compounds by the unique Extract Chilling Technique. The technique works by capturing those volatile aroma compounds with the speciality designed Paragon Chilling Rock.

Size, shape and material have all been careful considerations in curating this design, which allows the coffee to be dispersed over the rock in a thin layer, capturing volatile aromas without compromising your hot coffee.

Made from lightweight aluminium, and designed with the help of industrial designers, the unit is guaranteed to be both functional and durable. The top tier of the stand allows you to customise your Paragon with your favourite brewing device! The middle tier is for the unique and mesmerising Paragon Chilling Rock, and the final tier is for your server. The tiers are adjustable for your favourite brewing devices and vessels and easy to move once you have completed brewing.


Transcript:
"Hello, my name is Sasa, I'm the founder of Nucleus Coffee Tools and in this video, I'm going to show you how to use Paragon.
First of all, what we need is the scale at the base of the Paragon, your favourite vessel that you like, and feel free to move your drip tray just a little bit in the front and below the lip of the vessel. That means that when we finish brewing coffees, we can move all of our devices and coffee will drip on our tray.
Second step, we need to adjust the second level, where the Paragon Chilling Rock is going to sit. All you need to do is just to make it as close as possible to the vessel at the bottom, but without touching. All right this is great. Then place the Rock, and finally on the top, pick your favourite brewer and just place it there with a paper filter.
It's very important that when we are adjusting the level for the brewer, the paper filter is actually not touching the Rock, but it's sitting very close. This is a really important element, because we want the hot liquid to go on the Rock and to go all around the Rock, as this will give us that beautiful flavour and more aroma volatile compounds. And finally, you can place your coffee and we are ready to brew.
What is really important to say is that the studies that we have done with Professor Jahan and the Zurich University is that the very first part of the extraction - first 20 to 30 percent - this is when we extract majority of aroma volatile flavour compounds, which means that only in the first part of the extraction we should be using the Paragon Chilling Rock.
So, as an example, I'm going to brew very quick coffee just to demonstrate. I've placed in 18 grams of coffee and in my first pour I will extract 50 grams out. I'll wait for about 35 seconds, and I will pour another pour, over the Chilling Rock. Okay, this is my second pour and now that we have done two pours, we have extracted majority of aroma volatile compounds. So once this pour finishes, we'll move the Rock to the side, just over the drip tray, and we'll continue pouring. And the last three pours I'll pour evenly, 50 grams each, to finish extraction.
As we know, every coffee has a different flavour profile, so it's really important that you can find your own recipe that you believe will help you to get the best results. Sometimes we would chill for 20 percent, some other coffees we would chill for up to 30 percent, but this is normally the range. How long we want to be chilling the coffee and at the end of the day it's really up to you to find your perfect cup."

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