Coffee degassing is a process that coffee undergoes once it has been roasted. The gas trapped in the coffee bean is released, which makes the coffee taste sour and astringent.
This process happens naturally over time, but it can also be sped up by exposing the coffee to heat or air. One of the benefits of degassing is that it removes some of the bitterness from the coffee. However, if it's done too aggressively, it can also remove some of the flavor.
Most people degas their coffee by grinding it and then brewing it immediately. This allows the gas to escape more quickly. However, you can also degas your coffee beans by storing them in an airtight container at room temperature for a few days. This will allow the gas to escape more slowly, and it will produce a more mellow flavor.
If your coffee is fresh roasted, that is it was roasted a day or two ago, waiting a while before you brew it will make a small, but significant difference in taste.
And you should always look at the roast date of the coffee beans you are buying. Most roasters do not sell coffee that has just been roasted so it's unlikely you'll stumble on it, but if you do, buy it and store it at room temperature.
If you are a home roaster yourself , degassing is an essential step in the roasting process. The degassing process of coffee varies depending on the type of coffee bean and roast. In general, it takes anywhere from 2 to 12 days for the coffee to be ready to brew. Some specific rules include:
- For the first 24 hours, approximately 40% of the CO2 will leave the bean.
- Darker roasts usually degas faster than lighter roasts.
Finally, when it comes to coffee degassing, your best friend is patience! Let me know if you have more questions on this subject.