What Is Coffee Bean Degassing Period? Can Coffee Beans Be Sealed for Degassing? Only Concerned About Excessive Expansion

FrontStreet Coffee - Coffee Bean Resting Introduction

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First, let's understand the flavor changes in coffee beans.

The flavor composition of freshly roasted coffee beans is basically established. Many people attribute the deterioration of coffee beans to the natural daily changes in the beans themselves. In fact, all foods or substances undergo slight deterioration through oxidation, which affects taste. However, the taste changes in coffee are particularly noticeable over time. Freshly roasted coffee beans release large amounts of aromatic compounds and carbon dioxide through small pores created during the roasting cracks. When ground, these carbon dioxide gases escape, which then block the contact between coffee grounds and water during brewing, resulting in insufficient extraction.

As time progresses and the carbon dioxide layer becomes thinner and less voluminous, the contact area increases, and the coffee becomes more flavorful. Therefore, many people don't refer to this process as "resting beans" but rather as a degassing or exhaust process.

The so-called coffee bean resting is actually a process of settling and stabilization that occurs after we roast the coffee beans. When coffee is roasted, the beans release large amounts of carbon dioxide.

Coffee beans are like living beings. Just as humans age through cellular oxidation caused by oxygen intake, freshly roasted coffee is still too immature and hasn't reached its most mature stage. Like people, who become more mature through the passage of time, coffee beans need time to rest. This allows them to reach their flavor peak, after which the flavors gradually fade.

Two days after roasting, the beans have already released carbon dioxide and other volatile gases.

When we put them into a coffee grinder, the chemical properties of the beans are constantly changing, requiring baristas to promptly adjust the grind setting to extract ideal compounds.

If good compounds cannot be extracted, basic quality control cannot be achieved, which is particularly critical for busy cafés with many customers.

During the 2-6 day period after roasting, coffee continues to lose substances (aromatic compounds and carbon dioxide), but still requires barista adjustments. During this time, the brewed coffee tastes increasingly better, more distinctive, and receives higher ratings.

Why Does Coffee Contain Carbon Dioxide?

When coffee is roasted between the first and second cracks, the coffee beans undergo degradation reactions. At approximately 220°C, sugars decompose into several different compounds, including carbon dioxide. The coffee beans begin to turn brown and also shrink due to water loss. The degradation reaction is the most important chemical reaction at the end of roasting because degradation converts sugars. Gas is produced when energy is released.

Key Point

Mastering the resting process after roasting, equipment selection, and most importantly, grinding, allows you to brew a good cup of coffee at home.

In Summary

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

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Important Notice :

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