Degassed coffee, is it better?

In the coffee world, the idea of letting coffee “rest” or “off-gas” is kind of a big deal. Now, I get it, waiting to savor those freshly roasted beans might seem a bit odd to those patiently waiting to dive right in. But trust me, examining the science of why coffee needs its rest time reveals a whole adventure of the possibility of flavors and fancy aromas.

To better understand, let’s talk about the coffee roasting process. It’s more than just heating green coffee beans. As they roast, the beans go through a series of chemical reactions, building up carbon dioxide along the way. As a result, that CO2 needs its time to escape, which is the process of off-gassing.

Allowing your coffee to off-gas and rest lets the beans hold onto and develop their complex flavors and aromas, making your coffee experience even better.

Contrary to what some might think, coffee doesn’t go stale during its rest time. It’s evolving and maturing, shedding that initial harshness. So, even if freshly roasted coffee hits a bit strong, a bit of patience lets those subtle flavors emerge.

In the world of specialty coffee, patience is key. The ritual of letting coffee rest and off-gas is a vital step in unlocking the full potential of those beans.

In general, the resting time for coffee after roasting can vary depending on the roast level and personal preferences. Here are our general guidelines on rest time:

The resting time for coffee can be influenced by various factors beyond roast level, such as bean origin, altitude, and brewing method.

Ultimately, the optimal resting time for coffee is subjective. We strongly encourage experimentation with rest time so that you can develop your preferences. Finding the ideal resting period for your preferred roast level is part of the art and science of brewing exceptional coffee.

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