What is offgassing?<\/h3>\n Offgassing, sometimes called degassing, is part of the coffee natural process after roasting.\u00a0 The same process that turns roasted coffee brown (the maillard effect) also makes the coffee produce carbon dioxide.\u00a0 Most of the CO2 stuck inside the beans releases in the first 24 hours, and then the rest slowly releases over several days.\u00a0 As the coffee offgasses, the carbon dioxide and other aromatic compounds seep out.\u00a0 After a couple weeks, when the coffee has completely offgassed, the beans will start to get stale, loosing their flavor and aroma.<\/p>\n
Why does offgassing matter?<\/h3>\n Offgassing affects how the coffee tastes and smells.\u00a0 When coffee is first roasted, it will have a great flavor and aroma to it, but that flavor has not really settled yet.\u00a0 In fact, the coffee may be a bit more sour when fresh out of the roaster.\u00a0 Once the majority of the CO2 is released, the coffee’s flavor stabilizes and stays more consistent for a week or two before it starts to get stale.\u00a0 So while you might like your coffee fresh from the roaster, it won’t taste the same a day or two later.\u00a0 We prefer to try coffees about 3 days after roasting because we think it gives a clearer, consistent idea of what the coffee tastes like.<\/p>\n
This is an easy experiment you can try at home!\u00a0 If you do get your hands on coffee that was roasted this morning, try it.\u00a0 And then keep trying it over the next few days.\u00a0 Take some notes and observe how the smell, taste, and texture shift over that time.\u00a0 You’ll notice when the coffee’s flavor gets more consistent.<\/p>\n
Coffee will offgas no matter what; it’s just what happens as part of the roasting process.\u00a0 And while the flavor while shift over the first few days, it will stay consistently delicious for a week or two.\u00a0 Looking to keep that coffee fresh?\u00a0 Stay tuned!\u00a0 That will be the subject of our next post.<\/p>\n","protected":false},"excerpt":{"rendered":"
One of the questions we get asked all the time at markets is “When was it roasted?”.\u00a0 Our answer is almost always “within the last week”.\u00a0 Sometimes folks will turn their nose up at this answer; they’re looking for the freshest possible coffee, roasted yesterday or this morning. While we’re not ones to yuck someone […]<\/p>\n","protected":false},"author":497,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[344,377],"tags":[379,374,391,382,207,410,208],"class_list":["post-53089","post","type-post","status-publish","format-standard","hentry","category-all-about-coffee","category-great-coffee-at-home","tag-4th-wave-coffee","tag-award-winning-coffee-in-portland","tag-blind-coffee-roasters","tag-coffee-at-home","tag-coffee-roasters-oregon","tag-coffee-tasting","tag-portland-coffee-roasters"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t
![\"Photo](\"https:\/\/www.blindcoffeeroasters.com\/bcr\/wp-content\/uploads\/2024\/11\/Black-Honey-Green-and-Roasted-225x300.jpg\")
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