Degassing

The release of carbon dioxide from roasted coffee. Immediately after roasting, so much carbon dioxide degasses from the coffee, it prevents good brewing. : Degassing, or resting refers to the step after home roasting a batch; coffee brewed immediately has so much C0-2 coming off it that it prevents good extraction or infusion of water. Time is often needed to allow the coffee to off-gas. Also, certain characteristics are not developed immediately after roasting, such as body. A rest of 12-24 hours is recommended, or up to 3-5 days for some espresso coffees.

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