Roasting the coffee that reaches your hands is a process that carry, as all in the life, time. Before of define a roast of Our production partners at the source send us samples of green coffee. We analyze its potential defects, its physical characteristics, such as moisture content, density, and its sensory profile in the cup. This helps us decide whether to use it for filter brewing, espresso, or both.
This process can take weeks or even months depending on coffee availability. We often select lots that are still at origin, awaiting export.
Once they arrive at the roastery, we perform a statistical sampling to To determine its condition. The journey has been long, and storage conditions could have affected the greens.
Finally, we define different roasting profiles. We use a sample roaster, an Ikawa Pro X, until we approximate the ideal profile. We aim to highlight the unique characteristics of the terroir, the variety, and the processing method. Then we transfer it to the production roaster, a Giesen W15. Once roasted and packaged, it arrives fresh in your hands, labeled with its roasting date and batch number.
Can I drink it now? Will the coffee reveal all those notes promised on the label?
The answer is complex. You need to give the coffee the necessary degassing time to eliminate the CO2 accumulated during roasting.
The grain of coffee cross a great variety of chemical transformations. Complex carbohydrates break down into compounds further simple, the grain begin to acquire a color brown, and A considerable amount of water vapor and carbon dioxide is generated. TO extent that he coffee HE toast expands his surface increasing his porosity and decreasing his density, it that causes that he CO2 accumulated exhaust with greater speed .
A large amount of this gas is released in the first few days after roasting, but the resulting gases continue inside the coffee bean and are released day after day.
You can observe CO2 in the form of bubbles when extras you coffee. Small air pockets can interrupt the contact between the coffee and the water. producing a extraction unequal of aromas and flavors that frustrate your sensory experience.
What is the ideal degassing time?
Depends of many factors, such as: the characteristics of the grain, his process, the type of roast and he method of Extraction. There is no manual that indicates the appropriate degassing time; rather, it is the flavor of the coffee that will indicate its optimal flavor point and, consequently, the degassing time.
No However can use as indicator main the guy roasting of the coffee.
- Light roast, 14 to 21 days: Coffees with little shrinkage, dense cell walls that need adequate resting time to show all their characteristics.
- Espresso roasting, 10 to 14 days: More developed coffees that accelerate their degassing but also their oxidation.
- Toast dark, for 3 to 5 days: This guy of coffees exposed to high temperatures either Prolonged exposure to heat causes the accumulation of a large amount of CO2, which is subsequently expelled at high speed.
These guidelines are approximate. You can use them as a reference for when to drink your coffee. After 7 years, we can say that we've had great experiences with coffees roasted between 6 and 8 weeks after the roast date.
Take note, the roasting date has always been an indicator of freshness to know the starting point but not the indicator of its flavor ideal.
