Thermal shock

Glassware in coffee developing equipment is exposed to thermal shock when hot water, or coffee is poured into glass beakers, carafes, or other recipients. In order to solve the issue with glass splitting, producers use borosilicate glass, which is resistant to thermal shocks. When a thermal gradient causes various parts of an [thermal shock occurs …] This dictionary word firstly appeared at The Dictionary of Coffee Terms, a website publishes and maintains a free online coffee and espresso related Dictionary.

See also  Cafestol

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