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What it is and what sets it apart: An experimental tool, not a full process alone—combined with wash, honey or anaerobic.
How it is done: Defined hot/cold dips or cycles → later ferment/dry per recipe.
Flavours and cup benefits: Can lift sweetness or “set” fruit; poorly calibrated = cooked, astringent or uneven.
Technical notes: Log °C and times. Label: thermal shock + context.
Common mistakes: Do not sell thermal shock as a score guarantee.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.