Why Coffee Needs To Rest

Vietnamese Coffee Exporter

Why Coffee Needs To Rest

As we have mentioned many times, as an unwritten rule, coffee needs to rest for its best flavour before it is processed or prepared with any extraction method. For coffee products made by Helena Coffee, we find that 29 days is the perfect time for the coffee to degas, stabilize and be ready for the release of aroma and beauty.


From being harvested, processed, transported to roasting, coffee undergoes many physical and chemical changes, which significantly affect the taste and stability of the coffee cup. After each transition, the coffee always needs enough time to balance the characteristics and process the flavours (Coffee needs to rest ). Of course, in the end, when the necessary milestone is reached, the coffee beans will create outstanding experiences, full of flavour, full of flavour, transparent colour, rich. Today, few people use coffee right after roasting, also for this reason. At Helena Coffee, we always use coffee that has been stored for 29 days after roasting to ensure the best cup quality.

Some scientific theories

During the roasting coffee beans process, a large amount of gas is formed between the gaps due to the porous structure of the coffee beans, in which carbon dioxide (CO2) accounts for the most. Degas (degassed) is the term that describes the release of carbon dioxide and other gases after the roasting process. This process takes place continuously throughout the storage period and is accelerated when exposed to air and when grinding and annealing. CO2 is one factor that makes up crema, affecting the extraction process, such as hindering or obscuring the flavour and brightness of the cup of coffee.

According to one study, roasting degree and roasting speed significantly impact degas time. Lightly roasted coffee beans need another 30 days after roasting to remove all the gas; meanwhile, the beans degas faster with Medium and Dark roasts. Of course, the speed of roasting also shortens the degas time significantly. The leading cause of this phenomenon is the difference in the porosity of the coffee after roasting to different degrees. The darker the roast, the weaker the surface structure, the faster the carbon dioxide escapes, and vice versa.

For an uplifting coffee experience, let the beans rest and incubate the flavours.

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