Something About Coffee Degassing
The fresher the coffee, the better... Right? This statement is not entirely correct.
Although no one wants to drink expired old beans, the flavor of roasted coffee beans will definitely disappoint you because the coffee is still in a state of massive exhaust.
Whether you are a roaster or a brewer, you must understand degassing. This article lets us understand what degassing is, how degassing affects the coffee you make, and how to do these actions.
What Is The Degassing?
Degassing is the process of gas emission after coffee beans are roasted. When you roast coffee, a large amount of carbon dioxide and gas will be generated inside the coffee beans.
In the first few days after roasting, many gases will be released. The problem is that these gases will release small bubbles when you brew, which will affect the coffee you brew. These bubbles will damage the contact between coffee powder and water, resulting in uneven extraction of flavor and aroma substances.
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In other words, if you brew freshly roasted coffee, these gases will negatively affect the flavor of your coffee.
For this reason, it is better to wait several days after roasting before making coffee. The period of time during which carbon dioxide and chemical changes are emitted is called exhaust.
Why Does Coffee Have Carbon Dioxide?
When the coffee is roasted between the first explosion and the second explosion, the coffee beans will undergo a degradation reaction. When the temperature reaches about 220 ° C, the sugar will be decomposed into several different compounds, including carbon dioxide. The coffee beans begin to turn brown because the water loss also decreases.
The degradation reaction is the most important chemical reaction at the end of roasting because it will be converted into sugar when degraded. Gas is produced when energy is released.
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Degassing To Make Coffee Just Right
But the carbon dioxide in the coffee beans is not bad, it plays an important role in the quality of the coffee. Carbon dioxide is an important indicator of the freshness of the coffee. It plays an important role in storage life and packaging, affects the coffee extraction process, influences the formation of crema in espresso, and may affect the coffee's organoleptic flavour profile.
When the coffee beans exhaust too much, the flavor will be less distinct. The secret is that the exhaust time should be moderate, instead of waiting until the beans become old. The gas still released is an indicator of the freshness of coffee beans, but when the coffee is too fresh, it will prevent the coffee powder from being completely extracted.
If coffee beans with insufficient exhaust time are used, it may take a long time to extract a dose of espresso because the gas will hinder the flow of water. These gases contribute to the formation of crema, because bubbles will be generated during extraction, but the flavor will also be less ideal because the gas will also interrupt the extraction process.
The exhaust of coffee is important because it makes the coffee taste brighter.
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For example, when the coffee of Guatemala is roasted with behmor 1600 plus, after 72 hours, the coffee will have a rubber flavor, but after 96 hours, the chocolate flavor of the coffee will become obvious, and the flavor framework of the coffee will be more complete.
How Long Does It Take For Degassing?
The exhaust gas will disperse the carbon dioxide generated in the coffee roasting process, but we do not want these gases to disappear completely. Instead, the gas content of the coffee is just right when we want to drink it, and the appropriate content of carbon dioxide will make the coffee taste less dull.
However, the length of time after roasting depends on many factors. Usually, the time from three days to two weeks or three weeks after roasting coffee beans is very suitable for brewing. However, the difference between each kind of coffee will also make the required exhaust time different. The brewing method, treatment method, and roasting degree will all affect the length of exhaust time.
The harvest and washing procedures of coffee fruits will always be different. The drying procedures and water quality will also be different. Therefore, I think why the exhaust time will be different. Coffee beans also have large and small particles, so the moisture and gas content in them will be different.
The Brewing Method Determines How Long The Degassing Period Is
If coffee beans are used for hand brewing or pressure pot, they can be used up as soon as possible after roasting. Because coffee has a long contact time with water, it does not need to exhaust too much air.
On the contrary, when we want to make espresso because the brewing time is very short (usually only more than 20 seconds), it means that the bubble will affect the extraction result to a greater extent.
Espresso is very special. It requires a longer rest time. You won't see anyone take freshly roasted coffee directly to extract and concentrate. The key is to let it stand and exhaust so that it can give full play to its flavor when it is brewed.
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If it is to extract concentrated beans, we usually hope that the coffee can be used five to seven days after roasting so that it will be easier to extract the coffee, and the time for hand brewing the beans is shorter
Effect Of Coffee Treatment On Degassing Period
There are three main treatment methods for coffee: water washing, sun exposure, and honey treatment, which will also affect the exhaust of coffee. We believe that the coffee beans exposed to the sun need a longer exhaust period than those washed with water.
If the sun roasted beans are boiled for three to five days after roasting, they will often be too fresh. Sun dried beans need more time to exhaust.
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Roasting Degree Affects Degassing Time
Dark roasted coffee will accelerate the exhaust of coffee beans because the degradation degree of coffee beans is high. Sugar will be converted in greater quantities, and there will be more small cracks causing more carbon dioxide to be released.
The lightly roasted coffee beans are closer to the non roasted state, which means that the shallower roasted coffee beans need more time to exhaust.
If the coffee beans are roasted unevenly, it may lead to the uneven development of coffee beans; The different degradation times will affect the development of coffee beans, and then affect the exhaust speed of mature beans.
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How To Maintain The Freshness Of Coffee Beans
How do you ensure that the coffee you drink has been degassed by the "correct" amount?
It is very helpful to record the roasting date, especially when the amount of roasted beans are large.
The coffee is usually bagged between 20 minutes and one hour after roasting, provided the bean bag has a venting valve. By the time the customer gets our coffee, it is usually three days after roasting. The venting valve is designed to allow the coffee beans to vent properly during transport.
Home Roasting Tips
Some bean roasters do not necessarily have nitrogen filling equipment, but they do not have the problem of large-scale roasting or long-distance transportation.
If the coffee starts to lose flavor within seven days after roasting, you will lose something in the coffee on the eighth day. Once I open the green bean storage tank, I will roast it as soon as possible and leave it for four days. Just use the natural circulation method, so that the coffee won't be roasted too much at one time so that you can drink the best coffee.
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At the same time, large yogurt cans are used to store roasted coffee beans. Because they are not sealed, the beans can be vented. It will not be affected by the sunshine when it is placed inside, because the white plastic material outside is opaque.
Many people also encourage the use of sealed cans to store roasted coffee beans to maintain the freshness of the coffee. But I want to remind you that if you roast at home, the container must be able to let the coffee beans emit carbon dioxide. At the same time, you must consider the amount of coffee beans roasted. Can you use it up in a fresh state?
Whether the exhaust is successful or not will let you experience a wonderful taste or a disappointed cup of coffee, but it is not complicated. Just pay attention to the roasting date and let the carbon dioxide of the coffee beans be properly discharged.
So remember when the coffee beans are roasted, and consider that the storage space and brewing method will also affect the exhaust. The exhaust time required for each type of coffee bean is also different, and some require a long time to exhaust. If the taste of coffee is not as good as you expected, you can try to exhaust it for a few more days, but be careful not to put it into expired beans.
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