Arguably one of the lesser known stages of coffee processing, degassing is a commonly used term to describe a natural reaction that occurs once coffee has been roasted. It is at this point that the gases that were formed inside the coffee beans duringthe roasting process begin to escape. Far from being an unwelcome anomaly or a side effect of bad practice, the presence of this gas is actually crucial to brewing a great cup of coffee. This is because having the right level of C02 in your beans enhances flavour extraction, leading to nicer tasting coffee.
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