Timing Your First Brew: Understanding Coffee Degassing
- Kimberly Cull
- Jun 18
- 5 min read
Updated: Jul 1
Turns Out, There Is Such A Thing As Too Fresh!
DIVE is a roast-to-order coffee company, meaning we don't roast your coffee until you order it. That is because we are committed to bringing the freshest, most flavorful brews to our community. Since we roast-to-order, its important that our DIVE buddies understand that coffee requires a resting period before it is used. Why? Because a critical, but lesser known process called "degassing" occurs in the days following a coffee's roast. Don't worry. There isn't anything special that you need to do.... except to wait just a little longer before enjoying your freshly roasted DIVE Coffee. We know, its hard.
In the world of coffee, every detail from bean to cup ultimately influences the final taste profile. The degassing phase is not different. This phase begins during roasting and continues for some time after. So, what is it? Why should you care? Keep reading to ensure your first cup of coffee from a new coffee bag is always made at its peak freshness.
What is Coffee Degassing?
So what is it? Degassing refers to the release of carbon dioxide (CO2) and other volatile compounds from roasted coffee beans. During the roasting process, beans undergo chemical reactions that create these gases. Once roasting is complete, CO2 begins to escape from the beans, impacting flavor and brewing dynamics. The degassing process takes time and should be completed before you brew your first cup. Brewing beans that have not properly degassed can lead to uneven extraction and overly acidic flavors. Thus, allowing beans to degas properly is crucial for achieving balanced and desirable cup characteristics.
How Long Do Coffee Beans Take to Degas?
The answer is... it depends. The length of the degassing period—how long you should wait before brewing—is affected by several factors, including the roasting method, the roast level, and other key considerations.
Roasting Method's Affect on Degassing
To understand how the roasting method effects degassing, its important to understand what happens to bean chemically as they are roasted. As heat is applied to coffee beans, they undergo various physical and chemical transformations. The intense heat applied to the beans causes them to expand, lose moisture, and increase in volume. The expansion of the coffee beans eventually leads to structural changes. Beans become more porous due to rapid evaporation of water and the release of carbon dioxide. The process eventually leads to a beans "first crack." The "first crack" is an audible sound made as the internal pressure from water vapor and gases cause the beans to crack open. At this point, the bean is in an open structure changing the way that beans absorb the continuing application of heat from the roasting process. The term "first crack" is a familiar one to coffee roasters as its an audible cue used in developing roast profiles.
So that begs the question, how does the roasting method effect degassing? Let's take a look at the difference between Fluid Bed Roasters and Drum Roasting.
Drum Roasting In drum roasting, coffee beans are placed in a rotating, heated drum. As the drum turns, the beans tumble around and are roasted through a combination of conduction (direct contact with the heated drum) and convection (circulating hot air). Beans roasted by drum experience a slower, more gradual application of heat that results in deep caramelization, which can enhance sweetness and body in the coffee. This method often results in a more traditional flavor profile, with complex, rich tones that produce a diverse range of flavors. Though drum roasting is suitable for a variety of roast levels and blends, it shines when developing darker roasts. | Fluid Bed Roasting Fluid bed roasting suspends coffee beans on a bed of hot air, ensuring constant movement and even heat distribution through direct convection. The beans are heated more uniformly and rapidly compared to drum roasting, often leading to a cleaner, brighter flavor profile that excels at highlighting the distinct characteristics of the bean itself. The quick and uniform roasting can emphasize acidity and lighter, floral notes. Fluid bed roasting is gaining popularity amongst specialty coffee roasters as it is excellent for preserving delicate bean notes and achieving uniformity, making it suitable for lighter roasts and single-origin coffees. |
The difference in heat application between fluid bed roasting and drum roasting effect degassing times. Since heat transfer occurs more quickly in fluid bed roasting, the degassing phase of air roasted beans is shorter. Air roasted beans can typically be enjoyed 1-3 days after being roasted, while drum roasted beans often need 5 to 10 days to fully develop flavors
Roast Level's Affect on Degassing
Roast levels in coffee refer to the degree to which coffee beans are roasted, impacting taste, aroma, and body of the coffee. They range from light to dark, each offering distinct characteristics and flavor profiles. As far as degassing goes, light roasts tend to have a denser structure, which means they generally require more time to degas after roasting. They typically fall on the higher end of the recommended degassing timeframe for any given roasting method. This longer period allows the delicate, complex flavors characteristic of light roasts to fully develop. On the other hand, dark roasts, with their more porous structure due to extended roasting, degas more rapidly. As a result, they often sit on the shorter end of the recommended degassing timeframe, making them ready to brew sooner.
Bean Density's Affect on Degassing
Origin and bean variety effect the rate of degassing post-roast. Different coffee-growing regions produce beans with unique characteristics influenced by climate, soil, and altitude, which effect a beans density and, therefore, degassing requirements. For example, beans derived from coffee plants that are grown at higher altitudes are often denser in structure. This is because cooler temperatures experienced at higher altitudes cause the coffee plant to grow at a slower rate.
Processing methods also effect degassing duration as they affect bean density and moisture content. Dry processing, also known as natural processing, can result in a denser bean due to the intact fruit layers during drying, while a washed process increases a bean's moisture content, impacting the development and release of gasses during roasting. Ultimately, the take away here is that denser beans require more time to release CO2 and develop flavor post-roast.
Packaging and Storage's Affect on Degassing
Packaging and storage of beans effects freshness and should not be underestimated as an important consideration to both allow the required degassing and prolong coffee flavor. The best packaging for coffee is valved packaging, which allows the release of CO2 without introducing oxygen to accelerate staling. Keeping your beans in a cool, dark place slows oxidation and extends the life of your coffee. It is recommended to store beans whole, only grinding beans right before brewing. Once the original valve packaging is opened, it is recommended to store remaining beans in an air tight container to reduce the beans exposure to air and humidity.
Conclusion
Understanding the science and nuances of coffee degassing is essential for anyone passionate about maximizing the flavor potential of their brew. From the intricate changes occurring during roasting to the impact of roast levels and bean density on gas retention, every step in the coffee-making journey influences the final taste. By appreciating the differences between roasting methods like fluid bed and drum roasting, and recognizing how factors like bean type and storage affect freshness, you are equipped to make informed decisions that enhance your coffee experience.
Timing your brew in alignment with the optimal degassing period unlocks vibrant flavors and complex aromas, turning each cup into a sensory delight. Whether you prefer the bright notes of a lightly roasted single-origin coffee or the bold depth of a dark blend, managing degassing with care ensures that you savor the full spectrum of your beans' potential. Armed with this knowledge, you can elevate every sip to an exceptional experience, deepening your connection to the fascinating world of coffee.
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