Debunking the Degassing Myth: The Truth About Fresh Roasted Coffee
Introduction to the “Degassing” Myth
Hi, I’m Pak Kopi from Coffee University. Today, I want to address a pervasive myth that has been created within the coffee industry: the concept of “degassing.”
The prevailing belief among many in the coffee business is that degassing is a critical, mandatory process that occurs after roasting. This myth suggests that the primary function of this process is to allow gases, specifically carbon dioxide (CO₂), to escape the coffee bean. The industry narrative often claims that the coffee must de-gas to “settle” before it is ready for consumption.
The Reality of Gas Release and Chemical Compounds
While it is true that CO₂ leaves the coffee bean after roasting, the extent and timing of this release are often misunderstood. In fact, approximately 40% of the gas leaves the bean within just the first 24 hours.
However, the necessity of waiting for this gas to leave is a misconception. Roasting creates over a thousand different chemical compounds. Many of these compounds exist in gaseous forms alongside the CO₂, and they are all leaving the bean simultaneously. Far from being detrimental, these compounds are beneficial to the human brain and body.
The Consequences of Waiting: Loss of Potency
When coffee is allowed to sit for more than 24 hours, it begins to lose almost half of these beneficial gaseous compounds. By waiting for the bean to “de-gas,” consumers are inadvertently discarding a significant portion of the coffee’s medicinal and nutritional value.
The Soda Analogy: Why Degassing is Not a Virtue
To understand why the idea of degassing is flawed, consider a carbonated beverage. When you open a can of soda or seltzer and let it sit for a while, the CO₂ escapes. The result is a very flat taste, and most people would throw such a drink away.
If we apply this logic to coffee, the argument for degassing falls apart. Just as a flat soda is undesirable, coffee that has lost its internal gases is also compromised. The idea that CO₂ must leave the coffee to make it good is nonsensical; rather, it is an excuse used to sell coffee that has been roasted some time ago.
The Role of Packaging and Oxidation
The “de-gassing” narrative is often utilized by large coffee companies as a marketing strategy. They utilize vacuum-sealed containers with one-way valves to facilitate this alleged “decomposition process.” The logic follows that once all the gas has left the packaging, the coffee is “safe.”
However, the moment these vacuum-sealed bags are opened, a new and detrimental process begins: oxidation. Once the protective internal gases are gone, the coffee is exposed to oxygen, which degrades flavor and aroma rapidly. Therefore, the so-called “de-gassed” state is actually the beginning of the coffee’s decline.
Conclusion: Embrace Fresh, Uncarbonated Coffee
Do not believe the conventional wisdom about degassing. Instead, I suggest trying freshly roasted coffee immediately after it comes out of the roaster. By consuming the coffee while it still contains these internal gases, you are taking them directly into your brain and body.
In my opinion, drinking coffee while it is still full of these gases is the most beneficial way to consume it, effectively turning the beverage into a medicinal quality product. This approach respects the integrity of the roasting process and maximizes the health benefits of your cup.
That concludes my talk on degassing. Thank you for your attention, and I appreciate you giving one credit for this perspective on Pak Kopi, Coffee University.
