Degassing is the process of releasing gases that have been trapped inside the coffee beans during the roasting process. Allowing coffee to degas (or “rest”) after roasting will improve the flavour.

As coffee beans are roasted, they release gases such as carbon dioxide (CO2) and other volatile organic compounds (VOCs). These gases can affect the taste and aroma of the coffee if they are not released before brewing.

The degassing process typically takes place after the coffee has been roasted and cooled to room temperature. This process is important for achieving optimal flavour and aroma when brewing the coffee.

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