Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

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Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

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Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

Out Now: The February + March 2024 Issue of Barista Magazine!

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Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

Hey everyone,

Having a cup of Buttercream from September roasters and got to thinking. This is the second thermal-shock processed coffee I have had with this huge, distinctive cardamom note (The other being DAK milky cake which is also from Colombia, but from a different grower) so I thought I look into other examples of thermal-shock processed coffee and find out where this note is coming from:

Solely process?Terroir?Combination?

Now I want to add that I was already a bit skeptical of this distinct flavor only coming from the aforementioned variables. I worked most of my life in high end cocktails bars and spent a lot of time learning about various beverages and in that career I learned one mistake a lot of young gin brands tend to make: they use too much cardamom and end up with cardmom-vodka with a juniper accent. Same with any cocktails involving cardamom. Cardamom is a big bully in drinks, just a tiny bit can absolutely overwhelm everything.

Then I found this description of "Cardamomo – Thermal Shock Washed Colombia" from Moxie roasters that is from the same grower of the September I'm drinking right now (Diego Bermudez):

"From there, they undergo a 12-hour anaerobic fermentation, are pulped, and then introduced to cardamom seeds with yeasts. The cherries are then pulped and thermal shock washed to fix a greater amount of precursors and seal the coffee for a good drying process…."

So are all of these just…flavored in a more "subtle" way? This seems dishonest. I understand that yeasts that grow on different fruits can produce flavors of those fruits but it's normally very subtle. These coffees are not that subtle on the cardamom. I still enjoy them, I wouldn't call them cardamom "bombs" per se, but it is very much there. So I'm wondering:

Do all of these just have cardamom seeds added?Is there a chance I'm wrong and it is just a yeast thing? Perhaps Diego is making batches with cardamom seeds added, and others with yeast propagated from cardamom seeds to others? Maybe the cardamom note in such a yeast would not be as subtle as I would expect? Or maybe they are all just using cardamom and not telling anyone in which case, who is being dishonest? Do all of these roasters know and some just opt not to tell us?

Curious what everyone thinks

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Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Questions/thoughts on cardamom-forward "thermal shock" processed coffees.

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