Degassing - What is it? Why is it?

Degassing is the process of carbon dioxide being released once coffee beans are roasted.


When roasting coffee, gases are trapped inside the bean.  Most of this gas is CO2. This gas has to go somewhere.

Within 24 – 48 hours after coffee roasting, a bulk of CO2 comes out. In other words, coffee degassing is the release of gas inside the roasted coffee bean.

Brewing roasted coffee beans that are too fresh can negatively affect the flavor and aroma. So how much time is needed before brewing? It varies. The roast profile, brewing method, and even the bean process can affect the resting period.

For lighter roasts:
Expect these to degas at a significantly lower rate because the beans are more intact.
For darker roasts:
Expect these to degas faster than lighter roasts.


The longer the roast, the faster it will degas.

Each of our bags have a degassing valve built into them.  Here is the process:

The beans are roasted and soon put into the bags.  The bags are sealed and are air-tight...except for that valve.  That valve allows gases to escape the bag but it does not allow air back in.  Once the bag is sealed at the roaster it is "fresh" for about 6 months.  Once the seal is broken the beans are good for about 2 weeks (as you will not be able to re-seal it to factory specs unless you tape it heavily with Gorilla Tape or something similar).

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