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Thread: Degassing fresh beans - can you speed this up?

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    Member Meggs8's Avatar
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    Degassing fresh beans - can you speed this up?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    If you only have freshly roasted coffee beans can you speed up the degassing?

    I recently ran out of beans and bought a supply of beans that had only been roasted a few days earlier. Trying to run shots led to lots of CO2 and reduced taste for a known quality roast. So I am wondering if they are all you have is there any tricks for working with them? Leave some out of the tin? Grind and leave exposed for x minutes/hours/days?
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    How different was the taste compared to when you brew them with longer rest time?

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Meggs8 View Post
    If you only have freshly roasted coffee beans can you speed up the degassing?

    I recently ran out of beans and bought a supply of beans that had only been roasted a few days earlier. Trying to run shots led to lots of CO2 and reduced taste for a known quality roast. So I am wondering if they are all you have is there any tricks for working with them? Leave some out of the tin? Grind and leave exposed for x minutes/hours/days?
    I often make coffee with beans immediately post roast and more a few days after roasting, gives a different perspective and some insight of whats awaiting you at the end of the resting period.

    The coffee brewed with fresh beans isn't bad, just harsher than if its allowed to degass for a week or so.

    Can you speed the process up? perhaps leave them exposed to the air for a couple of days, unsure.

    I've read somewhere in the past that freshly ground coffee left exposed to air is detrimentally affected after three minutes (have done tests and agree) beans left exposed to air (about 3 hours)
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    Member Meggs8's Avatar
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    Quote Originally Posted by barlo View Post
    How different was the taste compared to when you brew them with longer rest time?
    When I left them in Niche SS cup for ~15 mins on the second day the shot seemed richer and deeper flavour in flat white. But may also have been by chance or different palate on that day.
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    Senior Member Yelta's Avatar
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    Quote Originally Posted by barlo View Post
    How different was the taste compared to when you brew them with longer rest time?
    Give it a try Barlo, nothing to lose, you may well broaden your coffee knowledge.
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    Quote Originally Posted by Yelta View Post
    Give it a try Barlo
    Yep, I have already started with the Guatemalan roasts I have been doing. The earliest I have tried so far is 48 hours after roasting/bagging and I quite enjoyed it as espresso. I know each bean/roast differs in terms of 'ideal rest time' but I think i'll give the next batch a go after 12 hours and see how it goes. It will be good to compare to the lot in my hopper right now as they are 11 days post roast today.
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    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Meggs8 View Post
    When I left them in Niche SS cup for ~15 mins on the second day the shot seemed richer and deeper flavour in flat white. But may also have been by chance or different palate on that day.
    Grinding well before you need to use the coffee is about the only way to do it. However itís really hard to judge how long you need to leave it for so youíll need to experiment a bit which might mean wasting some coffee. If you try doing this ideally you want to grind the amount of coffee you need then store it in an airtight bag for anywhere from 10 minutes to 24hrs.
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    I think it's a good learning exercise to experience a roast from day 0 to day 30 to learn how the beans / flavours / aromas change over the time.

    I reckon the grind and bag idea is going to be a problem to dial in and also be very hard to get any useful consistency.

    While not answering the question if it were me I'd probably just go buy a new bag of beans and let these rest.

    Cheers
    Peter
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