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What it is and what sets it apart: Without fast quench coffee “keeps roasting” and can turn bitter/smoky. Differs from post-roast rest (days later).
How it is done: At drop → forced air / tray / cooler → agitate toward ambient → remove chaff → bag when cool.
Flavours and cup benefits: Clean quench = defined flavour and stable colour. Slow = flat, bake or smoke.
Technical notes: Water quench only with careful industrial protocols. Log cool-down time.
Common mistakes: Do not leave beans in the drum “a minute”. Do not bag hot.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.