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Degassing coffee

The Importance of Degassing Coffee: Unlocking the Real Flavour Potential of Your Beans

Coffee aficionados are constantly seeking new ways to elevate their coffee-drinking experience.

From artisanal beans to brewing techniques, there is always something to learn and improve upon in pursuit of the perfect cup. One aspect of coffee-making that is often overlooked is the process of degassing. In this post, we will discuss why it's so important to degas coffee and how it can enhance the aroma, flavour, and overall enjoyment of your daily brew.

What is Coffee Degassing & What's Science Behind It?
Degassing is the process by which freshly roasted coffee beans release carbon dioxide. When coffee beans are roasted, a significant amount of CO2 is produced. As the beans cool down, they continue to generate CO2. While some of the gas is trapped within the bean, much of it escapes fairly quickly. However, it takes time for the beans to fully emit enough CO2 and reveal their true flavour profile. To simplify this, degassing coffee is essential for allowing the beans to mature and refine their taste.

Why Should We Degas Coffee?
There are several reasons why it's important to degas coffee:

Flavour Development: As coffee beans degas, their flavor profile changes. Beans that have not had time to degas can taste sharp and acidic. By allowing the coffee to degas properly, you enable the full complexity of its flavors to evolve, ensuring that you're enjoying the best possible taste.

Better Brewing: If you attempt to brew coffee with freshly roasted beans that haven't had enough time to degas, the excess CO2 can interfere with the brewing process. This can lead to an uneven extraction and a less-than-ideal cup of coffee. Waiting for coffee beans to degas can significantly improve the quality of your brew.

Optimising Freshness: A common misconception is that freshly roasted coffee is always superior to older coffee. However, to extract the best flavour from your beans, it's essential to strike a balance between freshness and effective degassing. By waiting for the beans to degas, you're ensuring that you're capturing the optimal taste of your coffee without losing the benefits that come from freshly roasted beans.

How Long Should You Degas Coffee?
There is no one-size-fits-all answer to this question, as the degassing time can vary depending on the type of roast, bean origin, and individual preferences. However, a general guideline is to wait at least 3 to 7 days after roasting before consuming your coffee. Some coffee purists even recommend waiting up to 2 weeks for certain beans to ensure optimal flavour. During this period, it is crucial to store the beans in an airtight container, preferably with a one-way valve that allows CO2 to escape while preventing oxygen from entering. Our WBR coffee bags that your coffee comes in are perfect for this. 

Degassing coffee is an essential part of the journey to enjoying the perfect cup. By taking the time to let your coffee beans release excess CO2, you pave the way for a richer, more satisfying experience that truly reflects the unique qualities of your beans. The next time you invest in a fresh batch of roasted coffee beans, don't forget to give them the chance to degas and reveal their full flavour potential!

Check out our selection of coffees below:


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