How to Develop Freshly Roasted Coffee Beans - Pour-over Coffee Development Time is Shorter Than Espresso

FrontStreet Coffee - How to Properly Rest Your Pour-Over Coffee Beans

Fresh coffee is always better... right? This statement isn't entirely accurate.

While nobody enjoys drinking stale coffee, brewing coffee beans immediately after roasting will likely disappoint you. The reason is that the coffee is still in a state of extensive degassing. Whether you're a roaster or a brewer, understanding degassing is essential. In this article, we'll explore what degassing (bean resting) is, how it affects your brewed coffee, and how to properly perform this process.

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

During the first few days after roasting, many gases are released. The problem is that these gases will create small bubbles during brewing, which affects your coffee. These bubbles disrupt the contact between coffee grounds and water, leading to uneven extraction of flavor and aromatic compounds.

In other words, if you brew freshly roasted coffee, these gases will negatively impact your coffee's flavor. For this reason, waiting several days after roasting before brewing is the better approach. This period of carbon dioxide emission and chemical changes is called degassing.

However, carbon dioxide inside coffee beans isn't necessarily a bad thing – it plays an important role in coffee quality. A 2018 study in the Journal of Agricultural and Food Chemistry mentioned: "Carbon dioxide is an important indicator of coffee freshness, playing a crucial role in shelf life and packaging, affecting the coffee extraction process, influencing crema formation in espresso, and potentially affecting the sensory characteristics of coffee flavor."

When coffee beans are over-degassed, the flavor becomes less distinct. The secret is to allow for moderate degassing time, rather than waiting until the beans become stale from aging.

But how long to rest beans after roasting depends on many factors. Typically, pour-over single-origin coffee beans are suitable for brewing between three days to two or three weeks after roasting. However, the required resting time varies for each coffee type, with brewing methods, processing techniques, and roast levels all affecting the duration of degassing.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research hub dedicated to sharing coffee knowledge with everyone. We share our expertise without reservation to help more friends fall in love with coffee. Additionally, we offer three coffee discount events each month because FrontStreet Coffee wants to provide the best coffee at the lowest prices to more friends – this has been our mission for the past six years!

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