You probably don't often hear or use words like "cryodesection," "sublimation drying," or "lyophilization," unless you work as a chemist. All three of these concepts mean the same thing: drying food and other biological materials by freezing. In the coffee industry, sublimation drying has recently been adopted by individual companies and top baristas who strive to improve the quality of the cup's taste. Why is this important? Because specialty coffee + frozen milk / cream together can do more for the taste quality of a cup of drink than specialty coffee will do on its own. For some baristas, this technology helps them win prestigious international competitions (for example, Ben Puth, a multiple winner of various competitions from Canada). How? Let's take a look. 

  Cryodesection is a freezing method to remove water from the original biological raw materials (in our case, milk or cream). 
  There are usually two goals in this process: 
  1) Get a dehydrated product that retains more nutrients, along with taste and aroma, than with simple freezing, deep freezing or drying. 
  2) Get a higher concentration of aroma and taste.  
  Cryodesection usually occurs as follows: the product is placed in an environment where low pressure is created. The product is then cooled to zero degrees Celsius or below zero. Due to the fact that the pressure is reduced, water or ice from the product evaporates, leaving nutritional and biological value inside the product. Spoilage of the product does not occur, as with medium-temperature or high-temperature drying. Although such a product can be stored for about as long as dried/frozen in other ways, the main thing is not the shelf life itself, but the preservation of almost all substances inside the product and its consumer qualities at a higher level than with other methods of water removal.
  From the point of view of using the method for making coffee drinks, cryodesection produces freeze-dried milk. Unlike regular powdered milk, freeze-dried milk does not oxidize during processing (powdered milk is processed with hot gas), preserving the original percentage of its fat, lactose, taste and benefits. 
  When you add freeze-dried milk or cream to your coffee, you can achieve the following benefits: 
  1. Get a richer and sweeter taste than is possible with regular milk; 
  2. Reducing the total volume of the drink while maintaining the optimal milk taste; 
  3. Getting a more velvety drink structure; 
  4. Increase the body density of coffee in a cup; 
  5.A noticeable improvement in the density of foam on the surface of the cup, which is very useful for latte art.
  
 To get a freeze-dried product, you need special equipment that makes economic sense to use only on an industrial scale. Therefore, individual coffee shops or small roasters are unlikely to buy it to expand their product range to customers. In general, cryodesection is a rather expensive process.
   Therefore, there is no doubt that this will remain at the level of an exclusive offer and experiments of highly professional baristas in the near future. However, it is precisely such seemingly small things that arise here and there that move the coffee industry into the future. But, of course, no one forbids market participants and individual coffee enthusiasts to buy ready-made freeze-dried milk or cream (and not order production specifically for themselves) in order to use it in their coffee experiments.