When coffee beans are freshly roasted, a flurry of chemical reactions occur. One of the byproducts of these reactions is carbon dioxide (CO2) gas. Too much CO2 within the bean can cause your coffee to taste sour and acidic, even with our dark roast beans or our robust Cuban espresso. This is where the process of degassing plays a pivotal role in ensuring a balanced coffee taste.
Degassing is essentially when the beans release CO2 after roasting. This process begins right after roasting and can continue for many weeks, depending on various factors such as the type of bean, the roast level, and storage conditions. Although some CO2 is vital for the brewing process, helping to extract flavor compounds from the coffee grounds, allowing our beans to rest before grinding and brewing ensures that the CO2 levels won't interfere with the coffee's optimal flavor extraction.
At Zaza Coffee, each of our artisan roasted coffee varieties is rested appropriately post-roasting. By doing this, we help to unlock the coffee's peak flavor profile, whether it's a vibrant medium roast or our distinct, full-bodied dark roast. This process ensures that every cup brewed from our beans offers a taste experience that is smooth, complex, and perfectly balanced.
For coffee enthusiasts who appreciate an unparalleled tasting experience, the degassing process is an essential step in crafting premium coffee. By understanding and respecting this critical stage of coffee production, we can deliver coffee beans that are the product of careful consideration and patient craft.
Remember, coffee is not just a drink; it's an experience. From the Cuban espresso that kick-starts your morning to the soothing dark roast that wraps up your day, Zaza Coffee is committed to making that experience exceptional, one thoughtfully roasted and carefully rested bag of coffee beans at a time.