Depending on what part of the world you live in, there are so many ways to drink coffee. From Cafe Lungo (Italy) to a Carajillo (Mexico)

Degassing is the process of releasing trapped gases, primarily carbon dioxide (CO₂), from freshly roasted coffee beans. This is a crucial step in achieving optimal flavour and consistency in brewed coffee. 1. Why? • During roasting, coffee beans develop CO₂, which remains trapped inside the bean structure. • If coffee is brewed too soon after roasting, excess CO₂ can disrupt extraction, leading to uneven flavour and excessive bubbling (blooming). • Controlled degassing ensures a balanced extraction, highlighting the coffee’s full flavour potential. 2. How? • Coffee degasses naturally over time. • Whole beans release CO₂ gradually, while ground coffee degasses much faster due to increased surface area. • Coffee bags with one-way valves allow gases to escape while preventing oxygen from entering, preserving freshness. 3. When? • Degassing time depends on roast level and brewing method: Espresso: Typically requires 7–14 days post-roast for stable extraction. Filter/Pour-over: Generally benefits from 3–7 days of degassing for optimal balance. • Dark roasts degas faster due to their more porous structure, while light roasts take longer to release gases. 👉 Do you have any other questions or suggestions regarding degassing to maintain the best freshness and flavour of your roasted coffee?

In the last 24 hours, how many cups have you drunk? Is that your normal reflection? If not, what’s going on?

“Not every cup of coffee is the same… There is coffee that is drunk to wake up, another that is drunk to remember, and a third that is drunk to forget. So what kind of coffee are you having today? ☕️”

what price are you willing to pay for a bag of coffee ... or a coffee from your local coffee shop? This can be a touchy subject, but we're all friends :)