What does "de-gassing" coffee involve?

De-gassing coffee refers to the release of carbon dioxide that occurs after the roasting process. When coffee beans are roasted, they undergo a series of chemical changes, one of which is the accumulation of carbon dioxide within the beans. This gas is a natural byproduct of the roasting process and can affect flavor and extraction if not allowed to escape. The de-gassing period can vary in length, typically lasting from several hours to a few days, during which the carbon dioxide dissipates.

Allowing the beans to de-gas helps improve the flavor profile when brewed, as excessive carbon dioxide can lead to undesirable tastes and disrupt proper extraction. Therefore, understanding de-gassing is essential for baristas to optimize the flavor and quality of brewed coffee.