introduction:
You may have noticed that coffee is at its best right after it is roasted.
Although it is fresh, the flavor needs time to “balance out.”
This is where something called “degassing” comes in – a natural process that coffee beans go through after roasting.
In this article, we explain what it is, why it matters, and when the ideal preparation time is.
1. What does dejacing mean?
After roasting, the bean begins to release carbon dioxide (CO2).
This gas escapes from the bean over several days, affecting the flavor and extraction.
Degassing = releasing excess gases inside the bean after roasting
2. Why do gases matter?
- If you brew coffee immediately after roasting, the gases hinder the extraction of flavor.
- The cup comes out "flat" or "pressed", and the flavors don't show through.
- Some brewing styles like V60 are more affected because they have microfiltration.
📅 The longer the resting time, the more pronounced the flavor becomes until the peak point.
3. Are you often late and disruptive?
Yes, after 30–40 days of roasting, coffee begins to lose much of its freshness.
But some roasters master roasting in a way that makes the coffee maintain its quality for weeks.
✅ Golden point: between day 5 and 20 of roasting
4. How do you know when the coffee is ready?
- Open the bag and smell the scent… if it's balanced and clear, you've probably arrived.
- Or try preparing it on more than one day and notice the difference yourself.
✅ Conclusion:
Decaf is an essential stage in the life of specialty coffee.
Don't rush, wait a little after roasting, and you will notice a big difference in the taste.
Order fresh produce from our store now, and take your time to enjoy the best flavor!