The Importance of Degassing Freshly Roasted Specialty Coffee Beans

Specialty coffee is a beautiful thing, when those green coffee beans have been roasted to perfection and allowed to rest. Time is a key factor during the rest period.
The journey from green bean to our cup is a delicate dance of chemistry and timing. One crucial yet often overlooked step in this process is degassing, aka “resting”, freshly roasted coffee beans.
During the roasting process, high temperatures cause chemical reactions within the beans, resulting in the formation of carbon dioxide and other gases. These gases need to continue releasing from the beans after roasting.
The release of carbon dioxide from the coffee beans is a natural byproduct of the roasting process, lasting for several days. Freshly roasted beans that haven’t been allowed to degas can produce coffee with an uneven flavor profile.
If you don’t allow the roasted beans to degas, the trapped CO2 within the beans can create bubbles during brewing, disrupting the water flow and causing uneven extraction. This can lead to a cup that’s overly bitter, sour or inconsistent.
So, for optimum flavor extraction, allow the beans to rest for 2-3 days following a roast. The beans need to rest in an airtight container with a one-way valve. This valve allows CO2 to escape while preventing oxygen from entering. The resting period can vary based on the roast level and the specific coffee.
By allowing your beans to rest and release excess CO2, you can enjoy a more balanced, consistent, and delicious cup of coffee. So next time you buy freshly roasted beans, remember: patience in degassing leads to perfection in your brew.