What You Need to Know
The flash-chilling process rapidly lowers coffee temperature from ~92°C to below 10°C in seconds, slowing molecular diffusion and preventing oxidation of delicate compounds like 3-mercapto-3-methylbutyl formate (coffee's 'catty' aroma). This preserves fruity esters and prevents thermal degradation of chlorogenic acid lactones.
Creates iced coffee with brighter acidity and more pronounced floral/fruit notes compared to cold brewing or slow-chilled methods, while avoiding the dilution of traditional iced coffee preparations.
Key Parameters
Temperature
92°C
85°C - 96°C
Time
2:15 (brew time)
2:00 (brew time) - 2:30 (brew time)
Equipment
Steps
- 1.
Kyoto-style iced coffee (Kissaten cafes in Osaka): Preserves delicate Yirgacheffe floral notes
The Science
Primary Reaction
Supercooling of aqueous solution