The Importance of Letting Coffee Degas After Roasting
If you're a coffee lover, you may have heard of the term "degassing" in relation to coffee roasting. But what exactly does it mean, and why is it important? In this blog post, we'll explore the process of degassing and its significance in coffee roasting.
What is Degassing?
Degassing is the process of releasing carbon dioxide (CO2) from freshly roasted coffee beans. During the roasting process, CO2 is produced as a natural byproduct of the chemical reactions that occur within the beans. This CO2 remains trapped inside the beans, creating pressure within the sealed packaging or storage container.
Why is Degassing Important?
Degassing is important for several reasons:
1. Flavour Development
Freshly roasted coffee beans contain high levels of CO2, which can negatively impact the flavor and aroma of the coffee. As the CO2 is released, the coffee's flavour profile will begin to develop and mature. This process can take anywhere from a few hours to several days, depending on the roast level and storage conditions.
Degassing also plays a crucial role in ensuring consistency in the coffee's flavour and aroma. If coffee is brewed too soon after roasting, the excess CO2 can cause the coffee to taste sour or bitter. Allowing the coffee to degas allows for a more consistent and enjoyable cup of coffee.
While it may be tempting to brew coffee immediately after roasting, it's important to remember that freshly roasted coffee beans need time to degas. Allowing the coffee to degas before brewing will ensure that the coffee is at its optimal freshness and flavour.
How to Degass Coffee
There are several ways to degas coffee, including:
Open Air: Simply leave the coffee beans in an open container or bag and let them sit for a few days. This method is best for medium to dark roasts. (although do not leave too long so they become stale!)
Valve Bags: Some coffee roasters use valve bags that allow CO2 to escape while preventing oxygen from entering. This method is ideal.
Vacuum Sealing: Vacuum sealing can speed up the degassing process, but it's important to monitor the beans and release excess CO2 periodically.
In conclusion, degassing is a crucial step in the coffee roasting process. Allowing freshly roasted coffee beans to degas will result in a more consistent, flavourful, and enjoyable cup of coffee. So next time you roast your own coffee or purchase freshly roasted beans, be sure to give them time to degas before brewing.
We recommend at least 5 days from roasted on date, with the coffee tasting it's absolute best between 7 - 21days after being roasted.