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 restingEither the resting of parchment coffee after drying, or for the home roaster, post-roast resting.: Resting might refer to "reposo", the time after drying the parchment coffee, when... refers to the step after home roasting a batch; coffee brewed immediately has so much C0-2 coming off it that it prevents good extractionRefers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with... 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 bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all.... A rest of 12-24 hours is recommended, or up to 3-5 days for some espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... coffees.
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