How the thermal shock process works

Always on the lookout for new aromas in coffee, we are constantly encountering new fermentation processes. This is also the case with the thermal shock process in our new coffees from Finca El Paraiso. How the process works and who really invented it.

First very hot, then very cold - the thermal shock process is true coffee alchemy and at the same time a revolutionary approach to coffee processing. Invented by Alex Bermudez from Finca El Paraiso, it is an innovative trend that gives coffee farmers and growers opportunities to experiment and coffee lovers new ways to enjoy coffee.

How does the process work?

Quite simply, the previously cleaned and de-pulped coffee beans are exposed to extreme temperature fluctuations during processing. They are first heated to 30 to 60 degrees and then cooled, sometimes even to -50 to -80 degrees. This is possible using dry ice, liquid nitrogen or other methods. As a rule, however, the coffee at Finca El Paraiso is first washed with water heated to 40 to 45 degrees Celsius and then cooled to 4 degrees Celsius. This fundamentally changes the cell structure and flavor profile of the beans. The rapid fluctuations in temperature are said to cause cracks in the beans. This allows the oils and therefore the aromas of the coffee to be released more easily. Finally, the coffee is dried.

For the coffee flavor development all these steps are of course very important, but fermentation plays a very special role. When the coffee beans are fermented after harvesting, this process has a decisive influence on the taste and also on the rating of the coffee.

How was the process invented?

Information was spread that Diego Bermudez had invented the thermal shock process or another Colombian named Wilton Benitez. But it was different: it all started with a dream. “A dream in which I heated coffee with hot water,” says Alex Bermudez. “And then dipping it in a container of cold ice.” He then told his brother Diego about the dream. He was critical at first. With the temperature added, we would have embryogenesis, we would destroy the coffee, he said at first. And the brothers couldn't waste any more coffee; after all, they had families to feed.

Alex Bermudez acted quickly. He used pans from his mother's kitchen and immersed the coffee first in hot water and then in cold water. Without telling anyone, he roasted the coffee and placed it on a cupping table. “Wow, what's that?” asked his brother Diego. It was the best coffee on the table. A 91-point Castillo. “Temperature is the most important component in coffee fermentation,” the Bermudez brothers have known ever since.

Purpose and effect of the thermal shock process

Improved flavors: The temperature change influences the cell structure of the coffee cherries and the microflora involved in fermentation. This can lead to a more intense and complex development of flavors.
Control of fermentation: By controlling temperatures, fermentation processes can be more controlled, leading to more consistent and predictable flavor results.
Promotion of certain microorganisms: The different temperatures can promote or inhibit the growth of certain microorganisms, which in turn influences flavor development.
Reduction of undesirable flavors: Unwanted microorganisms that can cause bitter or unpleasant flavors are inhibited or killed by the temperature changes.

Advantages of the thermal shock process

Flavor diversity: This process can help to develop new and exciting flavor profiles that otherwise could not be achieved with conventional fermentation methods.
Quality improvement: By controlling and optimizing the fermentation process, the overall quality of the coffee can be improved.
Innovation potential: The thermal shock process offers coffee farmers and producers the opportunity to differentiate themselves in the market with unique and high-quality products.

written by

Christopher Braemer

Christopher is a trained journalist and works in marketing at Röststätte Berlin. He is passionate about the Röststätte newsletter and the content area. For the blog, he writes about coffee from all over the world, but also about business, politics and sustainability. If you have any questions or suggestions, please send him a message.

Fotos: Finca El Paraiso

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