What is Coffee Bean Curing? A Beginner's Guide to Curing Freshly Roasted Coffee Beans

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FrontStreet Coffee - Introduction to Coffee Bean Resting

Degassing is the process of releasing gases from coffee beans after roasting. When you roast coffee, large amounts of carbon dioxide and other gases are produced inside the coffee beans.

During the first few days after roasting, many gases are released. The problem is that these gases will release small bubbles when you brew, which will affect your coffee. These bubbles disrupt the contact between coffee grounds and water, leading to uneven extraction of flavor and aroma compounds.

In other words, if you brew freshly roasted coffee, these gases will negatively impact the flavor of your coffee. For this reason, waiting several days after roasting before brewing is a better practice. The period during which carbon dioxide is released and chemical changes occur is called degassing.

Degassing allows the carbon dioxide produced during roasting to dissipate, but we don't want these gases to disappear completely. Instead, we want the gas content to be just right when we're ready to drink. An appropriate amount of carbon dioxide makes coffee taste less flat.

However, how long to rest coffee after roasting depends on many factors. Typically, coffee beans are suitable for brewing from three days to two or three weeks after roasting. However, differences in each coffee type will also require different degassing times. Brewing method, processing method, and roast level all affect the length of degassing time.

Coffee bean resting doesn't actually have a specific schedule; it can only be based on experience or recommendations from the roaster.

For extremely light roasts, resting time is recommended to be 14 days (because the coffee bean fibers are not completely broken during roasting (like undercooked meat), so oxidation is very slow).

For light roasts, 10 days (same principle as above; as roast level increases, resting time decreases).

For medium roasts, 7 days (same principle as above; as roast level increases, resting time decreases).

For medium-dark roasts, 4 to 5 days (same principle as above; as roast level increases, resting time decreases).

The above resting times are recommended for regular single-origin beans.

This is because in pour-over single-origin coffee, the bloom is sufficient to wake up the coffee. For Espresso beans, the general resting time should be 15-21 days. However, commercial coffee beans don't have that much time to rest, so they are accelerated in waking up through air contact, allowing the coffee beans to reach a smooth stage.

Key point: Mastering the post-roast bean resting, equipment purchasing, and most importantly, grinding will allow you to brew a good cup of coffee at home.

Conclusion

In short: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee. Moreover, there are three low-discount coffee activities every month. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

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