That Coffee Roasters: Coffee Science: Degassing Roasted Coffee

viernes, 6 de abril de 2018

Coffee Science: Degassing Roasted Coffee

Allowing the coffee to go through this process will give it very good qualities.

Every industry has its science, those steps and procedures that must be followed to obtain a better product and avoid certain chemical reactions that can ruin the quality of service. In the world of coffee, this conception also applies and is very important when it comes to offering a good coffee bean or a quality ground coffee. Why? Because the science of making coffee is very delicate and influences the flavors. That’s why during the roasting process, roasters must take into account several considerations, including the degassing of roasted coffee.

The science of degassing roasted coffee

Have you ever wondered why roasters usually let coffee beans rest after they have been roasted? Many might think that once the coffee is roasted it can be ground and brew immediately. This assumption is mistaken. As That Coffee Roasters explained in the article roasting coffee at home, after the roasting process is finished, it’s better to let the beans settle for a while.

This stage of production has its purpose and it’s to allow the so-called “degassing process”. When the coffee beans are roasted, heat makes the seed retain carbon dioxide (CO2) that is later released slowly. Depending on the type of coffee being produced this process can take more or fewer days, but it will always be necessary to let the degassing continue for at least one or two days.

What happens if this production stage is not completed? When coffee is immediately ground and brewed, it happens something that, in the coffee industry, is known as coffee bloom. Once you start making your cup of java and the hot water comes into contact with the coffee, it immediately blooms, in other words, the coffee puffs up like a mushroom. Ground coffee tends to release more quickly the carbon dioxide that it didn’t have the opportunity to expel after roasting; when the coffee is made, the gas tries to escape as quickly as the hot water tries to enter, creating the effect mentioned above.

What if the roasted coffee is not degassed?

Coffee experts, such as That Coffee Roasters, know that letting coffee rest after roasting has a significant effect on its taste and aroma. Today, there are espresso blends that achieve their best taste thanks to the week they have spent resting and degassing without being ground. This is a process that, if it's not completed, can produce a flavorless coffee. The water doesn’t wet the ground coffee enough, so the liquid that comes out doesn’t have the properties and qualities that you like so much.

Producing coffee is a science that only the best producers and roasters know how to appreciate. At That Coffee Roasters, we take care of the entire coffee process so that the quality of the Colombian coffee we import reaches the cups of all consumers. If you want to know more about our roasting processes and products, contact us through our social networks and find the answers to all your questions.