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Degassing Vs. Oxidising, and coffee staling

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  • Degassing Vs. Oxidising, and coffee staling

    Hi all,
    Just wanted to find out more about the topic itself really. When I read Dans tweet today, I was really curious, and wanted to message him, but I couldnt cos hes not following me. Lol. Anyways, I thought that this place would be a good place to discuss it.

    YeeZa Dan Yee
    Degassing and oxidising in coffee are not the same thing. So stop saying they are. kthnxbai.

    Im sorry if this topic has been covered before, but I did a preliminary search of the site, and did not see any related topics.

    Ok, so on to my question. My simplistic understanding of the following terms is this (so please pardon my ignorance, and feel free to correct me).

    1. Degassing = carbon dioxide released from coffee beans, post-roast.
    2. Oxidation = coffee beans reacting to oxygen, and thereby staling.

    With my definition, Dan is absolutely correct in saying that they are 2 separate processes.

    What I want to find out is, so why does coffee stale as it degasses? (whether or not it is placed in an inert environment post-roast) <-- is this assumption even correct?

    Thanks for your input.

    P.s. I dont know Dan personally, and Ive never chatted with him. So if youre reading this- sorry Dan, wasnt really my intention to drag you into this.