How to Properly Rest Pour-Over Coffee Beans: Are Improperly Rested Beans Really That Unpalatable?

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FrontStreet Coffee - Introduction to Single-Origin Coffee Bean Degassing

Most of us are familiar with roasted coffee beans - they are the product of using a coffee roaster to roast raw beans until they mature. Raw beans are the seed portion remaining after the fruit of the coffee tree has been processed and the pulp removed. Raw beans themselves don't have particular aromas; they mostly have some grassy and fermented flavors. Only through high-temperature roasting can the rich aromas and flavors contained in coffee beans be stimulated.

After roasting, coffee beans expand in volume, and pores appear in their cell wall tissue. These pores are occupied by gases, mainly carbon dioxide, produced during the roasting process. At this time, if you try to brew freshly roasted coffee beans directly, most will be difficult to brew into good flavors. The reason for this is the interference from these gases. Because large amounts of gas exist, water and the flavor substances in coffee have difficulty making full contact, making it hard for flavor compounds to release. Additionally, carbon dioxide itself affects the flavor of coffee.

Therefore, after roasting is complete, coffee beans need to be stored statically for a period of time after packaging before use. This period is approximately 3-5 days. If it's a darker roasted coffee, this period needs to be extended to 7-10 days.

This static storage period is known as the "degassing period." Coffee beans during degassing are not inactive - they gradually release carbon dioxide from within. Part of the released carbon dioxide accumulates inside the coffee packaging, forming an inert environment wrapped in gas that allows the coffee beans to enter a dormant state of slow maturation. Another portion is discharged outside the coffee packaging bag through the one-way degassing valve on the package.

The so-called one-way degassing valve is a small mechanism on the coffee packaging bag where gas can only be discharged from the inside out, while external air and moisture cannot enter the packaging, ensuring the freshness of the coffee.

Once the degassing period ends, when we open the coffee bag for use, external air rapidly enters the coffee bag. The coffee beans are quickly awakened from their dormant state and can immediately enter their optimal working condition. At this time, the flavor of the coffee beans can be said to be gradually reaching its peak.

However, everything has two sides. After contact with air, the flavor compounds in coffee beans gradually begin to release, making the coffee extraction stable with excellent flavor, but they also immediately enter an "oxidation period." Oxygen in the air will gradually erode the coffee, not only carrying away some flavor compounds but also causing the remaining substances in the coffee beans to deteriorate.

Therefore, after taking out the amount of coffee beans needed for each use, we must seal the packaging immediately. Additionally, the most important point is to try to purchase coffee beans for grinding yourself rather than buying pre-ground coffee powder. The oxidation rate of coffee powder is much faster than that of coffee beans.

Knowledge Point: Degassing must be done in packaging bags with one-way degassing valves.

In summary: FrontStreet Coffee is a coffee research house that enjoys sharing coffee knowledge with everyone. Our unrestrained sharing is solely to help more friends fall in love with coffee. Additionally, we hold three coffee discount events every month. This is because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest possible price - this has been FrontStreet Coffee's mission for the past six years!

Important Notice :

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