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��We use degassing valves because we package our coffee immediately after roasting,�� Charles explains. ��

��We use degassing valves because we package our coffee immediately after roasting,�� Charles explains. ��

Bruce 2024-11-29 3 0 # Packaging #
When fitted into coffee bags, degassing valves allow for the CO2 to leave the packaging without allowing oxygen to enter.

When fitted into coffee bags, degassing valves allow for the CO2 to leave the packaging without allowing oxygen to enter.

Bruce 2024-11-29 3 0 # Packaging #
Essentially, the one-way degassing valve was patented in 1960 to combat this problem.

Essentially, the one-way degassing valve was patented in 1960 to combat this problem.

Bruce 2024-11-29 3 0 # Packaging #
Older beans may produce significantly less bloom, as the CO2 has been replaced with oxygen.

Older beans may produce significantly less bloom, as the CO2 has been replaced with oxygen.

Bruce 2024-11-29 15 0 # Packaging #
Several small bubbles should appear when freshly roasted coffee is brewed.

Several small bubbles should appear when freshly roasted coffee is brewed.

Bruce 2024-11-29 2 0 # Packaging #
Blooming refers to the process of pouring water over ground coffee to trigger the release of CO2 to facilitate the extraction process.

Blooming refers to the process of pouring water over ground coffee to trigger the release of CO2 to facilitate the extraction process.

Bruce 2024-11-29 16 0 # Packaging #
An interesting demonstration of the amount of gas trapped within coffee beans is the blooming process.

An interesting demonstration of the amount of gas trapped within coffee beans is the blooming process.

Bruce 2024-11-29 3 0 # Packaging #
While CO2 in roasted coffee prevents it from tasting flat and stale when brewed, too much will have a negative effect on extraction.

While CO2 in roasted coffee prevents it from tasting flat and stale when brewed, too much will have a negative effect on extraction.

Bruce 2024-11-29 3 0 # Packaging #
When roast coffee is stored insufficiently, the CO2 is replaced by oxygen, which results in a degradation of flavour.

When roast coffee is stored insufficiently, the CO2 is replaced by oxygen, which results in a degradation of flavour.

Bruce 2024-11-29 15 0 # Packaging #
For example, 26% and 59% of the coffee��s CO2 is released after grinding for coarse, medium, and fine grind sizes, respectively.

For example, 26% and 59% of the coffee��s CO2 is released after grinding for coarse, medium, and fine grind sizes, respectively.

Bruce 2024-11-29 19 0 # Packaging #

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