Extract chilling vs Post-Extract Chilling

[@mocha6315]

Sick animation!

[@raymondcartier3645]

Precise and well stated. Capturing the essence of the bean

[@DJProPlusMax]

You can use a lower tempature bloom (i.e. Samo Bloom) to retain as many of those volatile organic compounds as possible.

[@nucleuscoffeetools]

True, and we do love a Samo Bloom. There are several ways to retain and capture aroma volatile compounds, but if you're wanting to brew at higher temperatures (eg. to reach a certain extraction yield, or for a particular brewing method) then rapid chilling in the initial stages of a brew is a great way to do so.