Thermal Shock Process

Thermal Shock Process it's a technique used in coffee processing or processing that is designed to change the flavor or characteristics of coffee through drastic temperature changes. Here are some of the applications and effects of thermal shock treatment in coffee:

1. Thermal shock during coffee fermentation

• Operation method: During the fermentation stage or after processing, the coffee beans are quickly transferred from one extreme temperature to another (for example, quickly cooled from hot water to ice water).

Purpose-

• Enhance flavor: Extreme temperatures change the activity of fermentation microorganisms and promote the formation of certain aromatic substances.

• Enhanced sweetness: May increase the performance of fructose and glucose in coffee, resulting in better sweetness and fruity aroma。

2. Thermal shock during baking

• Operation method: Rapid cooling during baking (such as using strong wind or water spray cooling).

Purpose-

• Maintain the aroma and acidity of coffee beans and avoid excessive after-ripening reaction.

• Control the uniformity of the beans inside and outside to improve the consistency of roasting.

3. Thermal shock during washed

• Operation method: During the coffee washing process, the coffee beans are first soaked in high-temperature water and then quickly transferred to a low-temperature environment.

Effect-

• Helps to separate the pulp and improves processing efficiency.

• Increase particle density, increase flavor stability and preservation potential.

Effect of thermal shock treatment on coffee flavor

1. Enhance fruitiness and acidity: Extreme temperatures can promote the production of specific aromatic compounds, making the flavor brighter.

2. Reduce off-flavors: Heat shock can reduce the content of certain unpleasant flavor compounds.

3. Stabilize texture and taste: make coffee more layered and improve flavor balance.

Application Cases

• Colombian thermal shock: Some Colombian estates use heat shock treatment during the fermentation stage to enhance flavors, such as tropical fruit or floral notes.

• Special processing method: Some boutique coffee brands use this technology as an innovative processing method to increase the market competitiveness of coffee.

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