thermal shock processing, has anyone tried or just hype?

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sudah beberapa kali coba sesuatu yang gue sebut 'thermal shock' di processing. intinya: cherry atau parchment diekspos ke perubahan suhu signifikan secara cepat selama atau setelah fermentasi, dengan harapan mempengaruhi struktur sel dan lock flavor compound tertentu.

yang gue coba praktiknya: setelah fermentasi sekitar 18 jam, masukkan parchment ke air dingin (sumur, sekitar 18°C) selama 30 menit sebelum dry. beda dengan pencucian biasa yang suhu ambien. hasilnya, setidaknya dari beberapa batch yang gue coba, ada sedikit perbedaan di brightness acidity. tapi honestly gue tidak bisa isolasi apakah itu efek thermal shock atau variabel lain.

yang gue cari tapi belum ketemu: data atau paper yang dokumentasikan ini secara proper untuk kopi. buat wine ada literatur soal temperature effect di fermentasi, tapi untuk kopi yang spesifik tentang thermal intervention pasca-fermentasi ini belum nemu yang peer-reviewed.

kalau ada yang punya experience atau ketemu referensi akademis soal ini, mau banget dengar. atau memang ini masih benar-benar di level experimenting doang?

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to be honest, until now there has been no solid scientific documentation for thermal shock-specific coffee-fermentation. There's a broader literature on temperature effect at fermentation in general, not as intentional interval. Not that it has no effect, but it can't claim more than anecdolic without a well-controlled trial. It's the right thing to hold onto.

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at a practical level, cold well water that goes into the parchment heat can have physical effects on parchment's cell structure and beans inside. The sudden cold temperature may affect the membrane permeability. But to confirm whether it's actually benephysical or just different, it needs a blind cupping controlled blind. Try design a simple experiment: same lot, same fermentation, split in final wash between ambient temperatures versus cold water. cupping blind without knowing which one.

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that's a good idea for a variable isolation. The sample is too small for a batch size. It takes at least 3-5 kg of parchment per condition to get the Zcupping worth taking its conclusion. Next season, try a bigger lot.

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it's similar to anything I've ever heard from a processor in Honduras about quick--drying in a certain temperature. The point is that all of the field intuition experiments are legal, but if you want to claim them as methods with certain results to the buyer, you have to have a more solid backup data. Now a lot of premium buyers have started asking for details of the process and asking for documentation.

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there's a different point of view: if the cold water used for shock is unguarded quality, could it be a new source of contamination to Zparchment that should be clean from Zmucilage? The water wells and clean water are different qualities, and the wet parchment is still porous.

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field experiments like this have value, but there's a difference between 'I try and it's different' thermal shock producing X '. To be able to document this with the required Proper ZCF001ZZ record that is recorded neatly at least 10-15 batches comparative with isolated variables. without it it's hard to know whether the effects are consistent or just coincidental in some specific batch.

thermal shock processing, has anyone tried or just hype?

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