Wait, What Do You Mean "Why Freshness Isn't Always Best?"
I know, I know that kind of sounds plain wrong right? Nothing worse than drinking stale coffee, but hear me out. It's not what it seems. And of course, for all our seasoned coffee veterans, professionals, coffee nerds, etc: If you already know about degassing and exactly what I'm referring to in the title, you might just want to skip out on this one. ;)
There's a lot that goes into the final product, when it comes to coffee. The whole entire process of getting those beans is quite the elaborate ordeal, in my humble opinion. And of course, as you may have guessed, the roasting process plays a crucial role in determining the final flavor and aroma of the coffee.
Now For A Tiny Bit of "Science-y" Stuff Explained In The Least Science-y Way Imaginable:
When I'm feeling silly, I like to think of the degassing phase as the beans farting and letting 'er rip, because during roasting, carbon dioxide and other gases are released from the coffee beans, which can lead to unwanted bitterness and aromas. But on a more serious note, this is why freshly roasted coffee beans need to be degassed before consumption.
But What Is Degassing?
Degassing is the process of allowing gases to escape from the beans. Freshly roasted coffee beans are high in carbon dioxide, and it can take several days for this gas to escape. It is best to wait a few days before brewing freshly roasted coffee to allow the carbon dioxide to escape and the coffee to rest. The degassing period can vary depending on the roast level, bean variety, and personal preference. While a 2-3 day degassing period is a general guideline, some coffee experts recommend longer periods, especially for darker roasts.
What Exactly Is It About The Darker Roasts That Require A Longer Degassing Period?
Darker roasts are more porous and release more carbon dioxide during roasting. This means that they may require a longer degassing period to achieve optimal flavor. In some cases, degassing for up to a week or longer may be necessary for darker roasts. The degassing process can also be affected by how the coffee is stored. If coffee is stored in an airtight container or vacuum-sealed bag, degassing can be slowed down, and the coffee may require a longer degassing period.
So How Long Should You Allow Your Beans To Keep Farting (Degassing) For Then?
Great question. Well, it's crucial to note that coffee beans should not be aged indefinitely, as they can start to lose flavor and become stale over time, and that is not what we want. So, ideally, to ensure optimal freshness and flavor, it is recommended to consume coffee beans within 2-4 weeks of the roasting date.
So that's why we only roast our coffee to order. Add a different context to it all, doesn't it? And don't get me wrong, I'm not saying freshness is all bad, fresh coffee is where its at when we compare it to stale, lifeless coffee, but we again also have to take the degassing process into account.
And this is a good thing because it means that by the time the coffee is delivered to you, it should be degassed enough to consume.
So yes my dear friends, in summary, the roast and coffee aging process, as well as degassing, are critical factors in ensuring the most delicious, and enjoyable cup of coffee. So waiting a few days after roasting can help to improve the flavor and aroma of the coffee --though in the same breath, it's equally as important to consume the coffee within a few weeks to ensure optimal freshness. Like I was saying early, no one likes a stale cup. It's pretty gross haha.
Until next time!
- Dee Goat