If you’ve ever brewed a cup of coffee right after roasting, you may have noticed the flavors were sharper than expected. It could be due to "degassing" which is when freshly roasted beans release carbon dioxide. Too much carbon dioxide can affect the flavors and taste profile of your coffee.
Sooo... Is Resting Roasted Coffee Really Necessary?
Resting roasted coffee allows time for this degassing process to stabilize. Roasters typically debate over the length of time to rest their coffee and can range anywhere from a few hours to a few days. If you choose to rest your coffee, many roasters recommend experimenting with different rest times to discover the sweet spot that brings out the best flavor profile. To say if it is necessary is truly determined by you. Some roasters do not feel the need to degas their coffee while others degas for weeks as they feel that it helps enhance their flavor profile and bring out more subtle tasting notes. 💡 Some roasters have found that degassing their coffee helps with the packaging ballooning/bloating that occurs when shipping.

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