What Does It Mean To Quench Roasted Coffee?

When coffee has carefully had the flavours coaxed out through the meticulous roasting process of the Roast Master and brought to its exact point of peak in flavour, it must be cooled as quickly as possible to stop the roasting process and avoid introducing "bakey" flavours.

Some roasters will expedite this process by adding water to the air that the roasters cooling bin is absorbing to cool the beans. But this technique is not all about the technicality of stopping the coffee roastin process, this is also done to add weight back to the beans (because coffee is sold by weight, this means greater profits for the Roaster). This process is called “Water Quenching”. Water quenching does damage to the surface of the beans and reduces their shelf-life.

What's more; undesirable aroma components and gases can be removed from coffee beans during roasting by intermittent additions of moisture to the coffee in amounts ranging from 3 to 40 percent of the weight of the beans. This process drives out the volatiles and artificially improves the flavour of the coffee, artificially upgrading coffee and changing its flavour characteristics. At FIX! Coffee Roasters, we feel strongly that either technique of Water Quenching is a dishonest representation of the bean (not to mention amounts to not much more than putting your finger on the scale), hence we only make use of air quenching methods and never introduce water to the coffee roasting process.

It's just pure high-quality specialty grade coffee!

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