<p>Degassing - what a lovely topic.</p>

<p>May i offer an experience is that, regardless of roast:
of course one can grind anytime, </p>

<ul>
<li><p>central american coffees seem generally to take about a week to be truly flavourful after roasing - whether this is all down to degassing per se or just being in the air for that time as well, dunno - just experience.</p></li>
<li><p>african coffees can be ready in 36 - 48 hours - </p></li>
</ul>

<p>as for STALE-ness half hour after grinding?</p>

<p>well - have you tried it?</p>

<p>I've been surprised and delighted when having to travel with ground coffee - that it can be absolutely fantastic. </p>

<p>there's an aeropress method that was a world champion win in 2016 perhaps? that deliberately used "ground the night before" beans. </p>

<p>personally i love the privilege of grinding right before brewing, but i am surprised at how good/different ground coffee can be over the course of a week's road trip travelling with a plastic V60 01, some filters and a heating coil when not likely to have a kettle close by (sadly common in US hotels).</p>

<p>-m.c. </p>

CC BY-SA 4.0
2022-09-09T21:24:04.370Z
this is very interesting. thanks.  Where did you get this info that degassing varies based on origin?
What about Indonesian/Moka Java, et.al.  ??
JDOaktown
CC BY-SA 4.0
2019-02-04T12:25:08.507Z
2019-02-04T12:25:08.507Z
m.c. von s
<p>Another major component when talking about degassing is whether or not the coffee is ground or not...</p>

<p><a href="http://www.sciencedirect.com/science/article/pii/S0963996914000337#st0015" rel="nofollow noreferrer">http://www.sciencedirect.com/science/article/pii/S0963996914000337#st0015</a></p>

CC BY-SA 3.0
2017-01-15T18:14:45.997Z
Bob, I was under the impression that it's best to grind the coffee only just before brewing.  Is there another camp of thought on this?
Jonathan Muse
CC BY-SA 3.0
2017-01-15T18:20:16.843Z
Generally it is best to grind right before brewing. However that is not practical all the time. Once ground coffee is considered stale within a half an hour.
roasterbob 
CC BY-SA 3.0
2017-01-15T03:01:13.510Z
2017-01-15T03:01:13.510Z
roasterbob 
<p>Degassing is discussed a few times. The most cited answer in <a href="https://coffee.stackexchange.com/">Coffee SE</a> is probably <a href="https://coffee.stackexchange.com/questions/6/why-is-it-not-recommended-to-drink-coffee-immediately-after-its-roasted">this question</a>.</p>

<p>In short:</p>

<ul>
<li>Degassing takes up to 2 to 4 days to achieve drinkable coffee. If you really want to shorten this, grind earlier. But you should try yourself for best timing.</li>
<li>The best flavor is around 1 to 2 weeks. Again, you should follow your taste buds based on the beans and the roast degree.</li>
</ul>

CC BY-SA 3.0
2017-01-14T21:05:53.523Z
2017-08-25T08:41:02.610Z
2017-08-25T08:41:02.610Z
MTSan
<p>A google search brings up a great article by Hannah from Fellow Products called &quot;Understanding Degassing: Is Fresh Best?,&quot; in which she claims:</p>
<blockquote>
<p>Degassing varies depending on the type of coffee and roast. It therefore can take anywhere from 2 to 12 days until the coffee is ready to brew. Some rules of thumb:</p>
<p>The first 24 hours is when a bulk (approximately 40%) of CO2 leaves the bean.</p>
<p>Darker roasts usually degas faster than lighter roasts</p>
<p>Longer roasts usually degas faster than faster roasts.</p>
</blockquote>
<p>Is anyone aware of any other research on this topic?  Can anyone corroborate, or does anyone disagree?</p>

CC BY-SA 3.0
2017-01-19T00:38:14.290Z
I regularly roast a natural processed Ethiopian Yirgacheffe and find it takes more like a week before is has sufficiently degassed to be able to brew without foaming excessively.  And I put it under a slight vacuum right after roasting to try and speed it up a bit.
PJNoes
CC BY-SA 3.0
2017-01-19T14:32:17.190Z
How do you put it under a vacuum?  And how do you store it after that?  Any thoughts on valves?  Thank you!
Jonathan Muse
CC BY-SA 3.0
2017-01-23T17:16:01.240Z
I use a Vacu-Vin wine vacuum pump.  I just take an empty (clean) wine bottle and fill it with freshly roasted beans, then pump out as much air as I can with the Vacu-Vin.  I repeat for a day or two and it's really surprising how much gas accumulates in the bottle for the first couple of days.  After day 3 or 4 it's obvious that no more C02 is coming off the beans so I just use that as my storage system too.
PJNoes
CC BY-SA 3.0
2017-01-23T17:20:42.020Z
I don't know how to link to a previous question but look up question #2881 and I posted a picture.
PJNoes
<beans><roasting><storage>
How long does it take coffee beans to degas?
Jonathan Muse
# How long does it take coffee beans to degas?

(Asked by: username_0 on 2017-01-14)

A google search brings up a great article by Hannah from Fellow Products called "Understanding Degassing: Is Fresh Best?," in which she claims:

> Degassing varies depending on the type of coffee and roast. It therefore can take anywhere from 2 to 12 days until the coffee is ready to brew. Some rules of thumb:
>
> The first 24 hours is when a bulk (approximately 40%) of CO2 leaves the bean.
>
> Darker roasts usually degas faster than lighter roasts
>
> Longer roasts usually degas faster than faster roasts.

Is anyone aware of any other research on this topic? Can anyone corroborate, or does anyone disagree?

**Tags:** beans, roasting, storage

> **Comments:**
> **username_1**: I regularly roast a natural processed Ethiopian Yirgacheffe and find it takes more like a week before is has sufficiently degassed to be able to brew without foaming excessively.  And I put it under a slight vacuum right after roasting to try and speed it up a bit.  
> **username_0**: How do you put it under a vacuum?  And how do you store it after that?  Any thoughts on valves?  Thank you!  
> **username_1**: I use a Vacu-Vin wine vacuum pump.  I just take an empty (clean) wine bottle and fill it with freshly roasted beans, then pump out as much air as I can with the Vacu-Vin.  I repeat for a day or two and it's really surprising how much gas accumulates in the bottle for the first couple of days.  After day 3 or 4 it's obvious that no more C02 is coming off the beans so I just use that as my storage system too.  
> **username_1**: I don't know how to link to a previous question but look up question #2881 and I posted a picture.  

---

## 3 answers

### Answer by username_5 on 2017-01-14. Score: 5 | Accepted answer

Degassing is discussed a few times. The most cited answer in [Coffee SE](https://coffee.stackexchange.com/) is probably [this question](https://coffee.stackexchange.com/questions/6/why-is-it-not-recommended-to-drink-coffee-immediately-after-its-roasted).

In short:

* Degassing takes up to 2 to 4 days to achieve drinkable coffee. If you really want to shorten this, grind earlier. But you should try yourself for best timing.
* The best flavor is around 1 to 2 weeks. Again, you should follow your taste buds based on the beans and the roast degree.


---

### Answer by username_2 on 2019-02-04. Score: 1

Degassing - what a lovely topic.

May i offer an experience is that, regardless of roast:
of course one can grind anytime,

* central american coffees seem generally to take about a week to be truly flavourful after roasing - whether this is all down to degassing per se or just being in the air for that time as well, dunno - just experience.
* african coffees can be ready in 36 - 48 hours -

as for STALE-ness half hour after grinding?

well - have you tried it?

I've been surprised and delighted when having to travel with ground coffee - that it can be absolutely fantastic.

there's an aeropress method that was a world champion win in 2016 perhaps? that deliberately used "ground the night before" beans.

personally i love the privilege of grinding right before brewing, but i am surprised at how good/different ground coffee can be over the course of a week's road trip travelling with a plastic V60 01, some filters and a heating coil when not likely to have a kettle close by (sadly common in US hotels).

-m.c.

> **Comments:**
> **username_3**: this is very interesting. thanks.  Where did you get this info that degassing varies based on origin? What about Indonesian/Moka Java, et.al.  ??  

---

### Answer by username_4 on 2017-01-15. Score: 1

Another major component when talking about degassing is whether or not the coffee is ground or not...

<http://www.sciencedirect.com/science/article/pii/S0963996914000337#st0015>

> **Comments:**
> **username_0**: Bob, I was under the impression that it's best to grind the coffee only just before brewing.  Is there another camp of thought on this?  
> **username_4**: Generally it is best to grind right before brewing. However that is not practical all the time. Once ground coffee is considered stale within a half an hour.  

---

