Degas coffee – Eliminates distance to bring fullness to the taste

Degas coffee is understood as degassing coffee. This is the process of releasing gases in coffee beans after roasting, the majority of which is CO2. So the question is why do coffee beans contain CO2 after roasting? The reason is that coffee beans undergo many chemical reactions during the roasting process. Macronutrients are broken down into smaller molecules, creating more water vapor and CO2. Gas continues accumulating, when it reaches a sufficient amount to break the cell walls of the coffee beans, creating the first explosion. The development of gases does not stop here but continues throughout the roasting process until the final sugar conversion chemical reaction.

The first explosion signals a sufficient accumulation of CO2

These gases appear in abundance in the first few days after roasting. The escaping gas creates many small holes that prevent the contact of water and coffee powder, thereby causing a void in flavor. Coffee cannot be immersed in water, causing baristas to miss out on wonderful flavor notes, and the finished cup of coffee is pale and lacks highlights.

Therefore, degas becomes an indispensable step on the path to conquering the peak of flavor.

Degas is correct and just enough to bring about the expected effect. This process is too long or too short and can cause many “side effects”.

When should coffee be degassed?

Coffee degassing needs to take place within the “appropriate” time, which is 14-30 days after roasting. The specific degas time will vary based on the specific characteristics of each type of coffee as well as the roasting method, coffee bean size,…

During the first 12 hours after roasting, the pressure inside the coffee bean is high enough to prevent oxygen from entering and at the same time, the oxidation process has not occurred much to change the aroma notes. The ideal amount of oxygen for coffee to be fragrant, delicious and fresh for a long time is less than 1%.

If degas is not performed promptly, CO2 gas will continue to accumulate and can break coffee packaging, especially for long-distance transportation. To solve this time and distance problem, manufacturers can choose to attach a degassing valve to the coffee bag. These valves both help escape CO2 and prevent oxygen from entering, so the coffee flavor will be preserved for the next 2 weeks.

How long does Degas coffee last?

Coffee degas should only take place from 3 days to 2 weeks. That amount of time is enough to clean the coffee of slime. Depending on the type of coffee and preparation method, the supplier can adjust different degas levels.

Filter coffee has had time to come into contact with water so it can be used a few days after roasting without having to wait 5 days like a shot. With shot, the flow of water passes through the coffee in a few moments so every second must be the perfect combination and extraction. Therefore, coffee needs to be thoroughly de-oiled and de-aerated. Furthermore, even with the same brewing method, each type of coffee will need its own degassing time: light-roasted coffee is usually degassed longer than dark-roasted coffee because the longer it is roasted, the more convenient cracks it will have. for air release.

Degassing helps the coffee beans become their own

CO2 creates gaps between coffee and water, but it is not completely bad and plays a relatively important role in coffee shelf life and packaging.

A 2018 report in the Journal of Agricultural and Food Chemistry said CO2 is an indicator of freshness and also affects user perception. Juan Mario Carvajal, Co-Founder of Latam SCA said that the release of gases is an indicator of freshness but if the coffee is too fresh it will prevent it from being fully extracted. On the contrary, degasing for too long will cause the coffee beans to become “bland” and lacking emphasis.

Coffee degas should only stop at a moderate level, neither too short nor too long. Degassing is a means for the scent notes to be released properly. This is proven by Joe Behm by roasting Guatemalan coffee in the Behmor 1600 Plus. Accordingly, after 72 hours the coffee has a rubber taste, after 96 hours the chocolate flavor becomes more obvious.

Above, XLIII Coffee has introduced to readers the process of degassing coffee and its role in bringing coffee flavor to users in the fullest way. Follow us to not miss other interesting information!

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