What is 'de-gassing' in coffee roasting?

• A. The alteration of roast profile
• B. The release of carbon dioxide by freshly roasted coffee beans after being roasted
• C. The cooling process of roasted beans
• D. The blending of different coffee grounds

Answer: (B)

De-gassing refers specifically to the release of carbon dioxide by freshly roasted coffee beans after the roasting process. When coffee beans are roasted, chemical reactions produce carbon dioxide, which becomes trapped within the beans. After roasting, this gas needs to escape, and this process occurs naturally over time.

De-gassing is crucial because fresh coffee beans can release higher levels of carbon dioxide, which can impact the flavor and aroma during brewing. If brewed too soon after roasting, excess carbon dioxide can hinder water from extracting flavors properly, leading to undesirable taste outcomes. Allowing coffee to de-gas for a period, typically 24 to 72 hours, can enhance the quality of the brew.

The other options, while related to coffee roasting processes, do not capture the specific definition of de-gassing. Adjustments to the roast profile, cooling processes, and blending of grounds are distinct steps that serve different purposes within the overall coffee roasting and preparation process.