Degassing

Degassing is the natural process where coffee beans release carbon dioxide after they leave the roastery. The intense heat of the roasting process creates gases trapped inside the bean, which then slowly escape over several days or weeks. If we try to brew coffee straight out of the roaster, the rushing gas bubbles push the water away, preventing it from grabbing all the pleasant flavors. It works a bit like a freshly opened bottle of soda that needs a moment for the aggressive fizz to calm down. For this reason, baristas in specialty coffee shops usually let fresh beans rest in the bag for a while before using them.