DEGASSING

Don't overlook this important component of fresh roasted coffee.




What is degassing?


When coffee is roasted, there is a myriad of physical and chemical changes that occur within the coffee bean as heat is applied. Some of these processes continue even after the roasting process is complete. As the roasted coffee bean rests after roasting, it emits carbon dioxide as a natural biproduct of the transformation process. As the carbon dioxide is released, flavors develop. This release of carbon dioxide is called "degassing."





Why is it important?

After the first 24 hours of a bean being roasted, almost half the trapped CO2 has escaped. You can absolutely brew your beans after this 24 hour window and have a great cup of coffee, but we've found that brewing a week after roasting produces the best cup. Brewing before this time will produce a cup that hasn't reached its fullest potential because of CO2 interruptions in the extraction process. Basically there's too much gas trying to get out while water is trying to make contact with the coffee grounds.





How does degassing play a role in fresh coffee?

Trapped

gas is the biggest obstacle in drip and pour-over brew methods when making coffee that hasn't rested long enough, but is largely avoided by using a French press. This is because water has a greater opportunity to extract from the coffee grounds. So when you place your order, order ahead and age your beans a few days after they arrive depending on your brew method.




How do I know when its okay to brew?

So you bought your fresh beans and are now wondering when you should brew them. Look no further than the product page! We feature a section of each coffee we offer with a recommended degassing time to help you get the best cup the first time.


Question or comment? Feel free to email us! We'd love to hear from you! Info@rockfallscoffee.com

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