Coffee Champion Sasa's 30,000+ Yuan Paragon Ice Stone High-Tech! Can You Get an Affordable Alternative for Just Tens of Yuan?

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Not long ago, SaSa Sestic, the 2015 World Barista Championship (WBC) winner, participated in the 2022 Australian Brewers Cup and won second place. His "comeback" became one of the hot topics among baristas.

A Revolutionary Brewing Technique: Paragon

Although he didn't take first place, Sasa brought us a very new brewing technique this year—Paragon—that intrigued everyone with its novelty yet familiar elements.

In the filter cup Sasa presented, there's a self-invented ice stone placed in the middle, designed to lock in the aroma of freshly extracted coffee liquid. Before discussing this ice stone, let's review Sasa's entire brewing process and methodology. (Since it's quite lengthy, I'll use screenshots for the review—those who've already seen them can skip ahead.)

A small ice stone can lock in more aromatic compounds extracted during the early to middle stages of coffee brewing. When this theory was introduced, everyone became extremely interested in this ice stone, with some enthusiasts eager to purchase it after watching the competition!

In a post-competition interview, Sasa mentioned that he would launch this new invention for sale. According to Sasa, he wanted to enhance the rich, fruit-gummy-like sweetness of a 90-hour low-temperature fermented Green Top Geisha, so he collaborated with Professor Jahan and the Swiss Coffee Excellence Center to explore the scientific principles of the brewing process.

The Science Behind Aroma Preservation

During the coffee brewing process, volatile aromatic compounds are extracted to varying degrees. Under high-temperature extraction, we obtain more aromas or volatiles, which is why brewing coffee at high temperatures fills the entire space with coffee fragrance.

However, as extraction time increases, more aromas also evaporate. Therefore, when tasting the coffee after the entire extraction process is complete, what we perceive is not the most complete aroma profile of the coffee.

To preserve these easily lost aromas, Sasa's research team, based on research and scientific discoveries about extract cooling technology, found that rapidly cooling the coffee during the early to middle stages of brewing—when the main sour, sweet, and aromatic substances are extracted—can capture (lock in) 40% more specific aromas (by reducing the volatility of aromas, allowing people to experience more/fuller coffee flavors when drinking).

The Price Revelation and Alternative Solutions

Until recently, the price of this Paragon coffee brewer was finally revealed. "One, ten, hundred, thousand..." Original price: $4,292?! Uncertain, let me check again! Over 30,000 for a brewing stand + metal ice stone.

Coffee content creators on YouTube also started reviewing this brewing device. When one creator picked up the ice stone and shook it to hear the liquid sound, the comment section below responded: "I'm familiar with this—it's the common food-grade stainless steel ice cubes found in bars, with coolant inside (alcohol + water mixture)." A quick check on a shopping platform revealed they cost 30...

Of course, for it to sell for tens of thousands, this ice stone must have extraordinary qualities. During the review process, it was observed that coffee, after dripping onto the ice stone, is rapidly cooled and gently separated, preserving volatile aromas in the coffee—perhaps a smoothness that food-grade stainless steel ice balls cannot achieve.

Comparing V60 vs. Paragon Brewing Results

So what's the biggest difference between coffee brewed with V60+Paragon versus directly with V60? According to reviews, using the same extraction parameters for the same Geisha coffee beans, the directly brewed V60 coffee had a TDS of 1.27, while coffee extracted with Paragon had a higher concentration at TDS 1.37. This 0.1 difference brought higher concentration and fuller mouthfeel to the coffee.

The reviewer noted that the directly V60-extracted Geisha coffee had melon aroma and tea-like aftertaste, with persistent melon flavor, medium body, overall clean balance, and a slight milk chocolate finish. Meanwhile, the Paragon-extracted Geisha coffee had very intense melon flavor, with the melon aroma rushing straight to the nasal cavity after entry, creating an overall fuller experience with heightened sweetness—both acidity and sweetness, as well as aroma, were significantly enhanced.

They offered an analogy: If V60 equals listening to music with volume at 5, then Paragon turns it up to 10—intensity like music banging in your ears. However, the overly concentrated Geisha flavors felt somewhat average, making it difficult to clearly distinguish the layered nuances.

Limitations and Alternatives

Overall, while this extraction method can enhance coffee aromas, it has limitations—not all coffee beans are suitable for this extraction approach that amplifies flavors so significantly.

The reviewer thoughtfully also included a link to purchase food-grade stainless steel ice balls in the comments section. The implication was clear—yes, that's right, these tens-of-dollars ice balls can achieve similar effects.

As for the stand, as long as you have good DIY skills, I believe netizens will eventually 3D print one.

Image sources: YouTube (Geisha Gang, Nucleus Coffee Tools), Internet

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