Degassing Your Coffee

Author: Bliss Coffee Roasters  Date Posted:10 November 2020 

What is degassing?

When coffee is roasted, gases form inside the bean. After roasting, gases (mostly carbon dioxide) start seeping out. When coffee is a few days old and very fresh, the bulk of the carbon dioxide formed leaves the beans. During this time, CO2 escapes so quickly it negatively affects the flavor of your coffee by creating an uneven extraction.

This degassing process is the reason roasters start selling their coffee a few days to a week after the roast date. We don’t bag our roasted coffee until a minimum of 4 days after roasting and encourage customers to drink between 1-4weeks after roasting, with optimal drinking after week 2.

Degassing varies depending on the type of coffee and roast profile. It, therefore, can take anywhere up to 12 days until the coffee is optimal to brew. Typically, it is within the first 24 hours when the bulk (approximately 40%) of CO2 leaves the bean.

It is a careful balance though. You want just the right amount of gasses to remain within the bean.

One of the reasons you should not pre-grind your beans, is it speeds up the degassing process, but not in a positive way. Pre-ground coffee will go stale and lose flavour very quickly. The same is true for coffee that has been roasted and stored for long periods of time, like supermarket shelfs.

The fresher your coffee the more degassing you will experience during your brew.

When you buy from Bliss Coffee Roasters, you’ll be receiving coffee at its optimum, fresh and ready for you to brew.


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