Thermal shock in coffee processing refers to a technique that involves exposing coffee beans to dramatic temperature changes during fermentation, which impacts the flavor profile of the coffee. This method is particularly notable for its ability to enhance the extraction of flavors from the coffee cherry.
The thermal shock process typically starts with the selection of ripe coffee cherries, which are then cleaned and prepared for fermentation. The cherries undergo fermentation in a controlled anaerobic environment, where unique yeast strains are added to encourage specific flavor developments. After initial fermentation, the coffee is subjected to a heating phase where it is heated in its juices to temperatures between 104 and 122 degrees Fahrenheit. This heating is intended to expand the pores of the coffee beans, allowing them to absorb the juices' flavors more effectively. Following this, the beans experience rapid cooling, which contracts the pores and locks in the absorbed flavors[1].
The result of this process is often a coffee that exhibits complex flavors, such as strong floral notes and fruity impressions, making it appealing to those who enjoy tasting the intricacies of coffee beyond traditional profiles[4]. The careful manipulation of fermentation and thermal shock helps produce a distinctive and vibrant coffee experience[6].
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