Degassing

“Degassing” refers to the process of freshly roasted coffee releasing carbon dioxide. This happens naturally over time, and letting your beans rest ensures better extraction and taste.

Detailed Explanation:
Roasted coffee can take a few days to several weeks to degas, depending on roast level and storage. 

Espresso roasts often need 7–10 days to rest before peak flavor, while filter roasts may be ready sooner. 

Brewing too soon can lead to uneven extraction or large crema bubbles. Fancy bags with one-way valves allow gas out without letting oxygen in: Keeping your coffee fresher for longer.

Related Terms:
Bloom, Extraction, Crema, Roast Level