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Mar 10 • Coffee setup 🛠️
Degassing Roasted Coffee: Why, How, and When
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?
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Degassing Roasted Coffee: Why, How, and When
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