Degassing

Coffee beans contain carbon dioxide immediately after roasting. The degassing starts right after roasting and is the process of seeping out the gasses from the beans. A lot of the CO2 leaves the beans in the first 24 hours after roasting; that is about 40%. Light roasted beans degass slower, whereas darker roasts degass faster. Gasses in the […] This dictionary word firstly appeared at The Dictionary of Coffee Terms, a website publishes and maintains a free online coffee and espresso related Dictionary.

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See also  Surface area

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