# Freshness and Degassing (/en/docs/foundation/phase-3/chapter-17)
## Phenomenon [#phenomenon]
You get hold of a bag roasted the day before yesterday and brew a pour-over straight away. The moment the hot water hits, the bed puffs up like rising dough, bubbles stream out, and before you have even started the main pour the grounds nearly overflow the dripper. The cup tastes a bit harsh and muddled, and the aroma is off in a way you can't quite name.
Ten days later: same bag, same recipe. The bed rises gently, and the cup is clean, sweet and clearly aromatic.
Two months on there is a little left in the bag. You pour the water and the bed barely moves. The cup is flat, as if something is missing.
Why does one bag of coffee behave like three different coffees on different days? Why do bags carry a roast date, and why do people say beans need to "rest"?
## Variables [#variables]
| Variable | What it is |
| ---------------------------- | ----------------------------------------------------------------------------- |
| Days since roast | How long it has been since the beans left the roaster |
| Carbon dioxide in the beans | Gas formed during roasting and trapped in the pores (Chapter 14) |
| Aroma compounds | Volatile substances formed by roasting, which slowly escape |
| Oxygen | Reacts with the oils and aroma compounds in the beans, making coffee go stale |
| Whole bean or ground | Once ground, the surface area is far larger |
| Roast degree and roast speed | Affect how much gas the beans hold and how fast it leaves (Chapter 15) |
This chapter is about how the beans **themselves** change over time. How storage conditions — air, temperature, light, moisture, freezing — speed those changes up or slow them down is the subject of Chapter 18.
## Experiment [#experiment]
Thought experiment: split one batch of beans, straight out of the roaster, into three identical sealed jars. Open one on day 1, one on day 10 and one on day 60, and brew each with the same recipe.
During the bloom, how will the height of the rising bed rank across the three days? Which cup will have the clearest aroma? Which will be flattest?
A second thought experiment: two bags were both roasted three days ago, one light and one dark.
Which one rises higher in the bloom? Which bag is puffier?
## Observation [#observation]
In the first experiment, the bed usually rises **day 1 > day 10 > day 60**.
Behind this is carbon dioxide. Most of the gas formed during roasting is carbon dioxide; part of it is trapped in the bean's pores and released slowly during storage, and suddenly, in large amounts, during grinding and brewing. A study that tracked degassing by precise weighing found that whole beans were still degassing one month after roasting. When hot water meets fresh grounds, the trapped gas rushes out, and the bed puffs up and bubbles.
In the second experiment, the dark roast will most likely rise higher. The darker the roast, and the faster it was roasted, the more gas the beans release and the faster they release it. So "how high it rises" depends not only on freshness but on roast degree too.
Aroma follows a different path. The day-10 cup is often cleaner and better than the day-1 cup; the day-60 cup is noticeably flatter. One study stored vacuum-packed whole beans in the dark at room temperature: after nine months, positive aroma and flavor attributes had weakened and stale and rancid notes (a sign of oil oxidation) had appeared; by eighteen months, the rancid notes were quite pronounced. In other words, even unopened, beans are slowly ageing.
## Model [#model]
### Two curves running at once [#two-curves-running-at-once]
Think of roasted beans as running along **two curves at the same time**:
1. **The degassing curve**: the carbon dioxide in the beans goes from a lot to a little. It is highest straight out of the roaster, released fast over the first few days, then more and more slowly, for weeks.
2. **The staling curve**: good aromas decrease while stale, rancid notes from oxidation increase. It starts the moment the beans leave the roaster — barely noticeable at first, then more and more obvious.
"Freshness" is not a number where higher is always better. It is a **window** between these two curves: the gas has dropped enough not to interfere much with brewing, and the aroma has not yet faded too far.
### Why beans "rest" [#why-beans-rest]
Freshly roasted beans with lots of gas can affect brewing in two ways:
* When brewing, large amounts of gas bubbling out of the grounds may push water away and make the bed uneven, so extraction becomes harder to predict;
* For espresso, very fresh beans often give a lot of crema with coarse bubbles and an unstable extraction, so many people wait longer before using them.
Researchers link carbon dioxide to freshness, packaging, extraction and espresso crema, and suggest it may affect the flavor in the cup; but how, and how much, the gas actually changes the taste of a cup has not been well measured.
So "resting" is an industry practice: many people wait a few days after roasting before brewing pour-over, and often a week or two or longer for espresso. Exactly how long depends on the beans, the method and your taste — some people like the punch of just-roasted coffee.
### Grinding presses fast-forward [#grinding-presses-fast-forward]
The same study found that when freshly roasted beans were ground very fine, up to three quarters of the trapped gas escaped during grinding and in the ninety seconds that followed. Ground coffee degasses far faster than whole beans, and aroma leaves with it.
That is the reasoning behind "grind just before you brew": the whole bean is the coffee's own packaging, and grinding takes that packaging apart.
### How high the bloom rises is a clue [#how-high-the-bloom-rises-is-a-clue]
How high the bed rises during the bloom can serve as a **clue** to freshness, but not as proof:
* If it rises a lot and throws off many large bubbles, the beans were most likely roasted recently;
* But dark roasts rise more than light ones, finer grinds release gas faster than coarse ones, and water temperature plays a part;
* A low rise may mean old beans — or simply a light roast and a coarse grind.
So the comparison only means something for **the same bag, with the same grind and water temperature**. Whether the bloom itself improves the taste has not been shown (Chapter 27).
## Transfer [#transfer]
| What you notice | What it may mean | What to try first |
| ------------------------------------------------------------------------------------ | -------------------------------------------------- | -------------------------------------------------------------------------------- |
| The bag is puffy and the one-way valve is "puffing" | The beans are degassing; recently roasted | Normal — nothing is wrong |
| Roasted two or three days ago; the pour-over bloom rises like dough | Lots of gas | Wait a few days, or bloom a little longer (Chapter 27) |
| Very fresh beans as espresso: thick, coarse crema, flow speeding up and slowing down | Lots of gas | Wait a few more days, and don't rush into big grind changes (Chapter 32) |
| The bag has only a best-before date, no roast date | You can't tell where the beans are on either curve | Prefer bags that show a roast date |
| The bloom barely moves; aroma is flat, a little stale | The beans may have aged | Brewing can't fix this; look at storage (Chapter 18) |
| Same bag, grind unchanged for weeks, flow keeps getting faster | Less gas, which may also affect flow | You can grind a little finer (Chapter 20) |
All of these are clues, to be read together with the roast date and roast degree.
## Misconceptions [#misconceptions]
**"Fresher is always better — drink it the day it's roasted."** Just-roasted beans hold the most gas and often brew unpredictably, and many people find they taste better after a few days. Freshness is a window, not "the earlier the better". Of course, some people simply like just-roasted coffee — that is a preference.
**"As long as it's within the best-before date, it's just as fresh."** A best-before date tells you whether coffee is still fine to drink, not whether it tastes good. Even vacuum-packed, unopened beans slowly lose aroma over months and develop stale and rancid notes. The roast date tells you far more about where the beans are.
**"No bloom means the beans aren't fresh."** Not necessarily. A light roast, a coarse grind and cooler water all make the bed rise less. Only when comparing the same bag under the same conditions does the size of the rise mean anything.
**"A puffy bag means the beans have gone bad."** Quite the opposite: it is fresh beans releasing carbon dioxide. The one-way valves on many coffee bags exist precisely to let gas out without letting outside air in.
**"After a few days, the gas is gone."** Gas is released fastest in the first few days, but whole beans are still degassing after a month.
## Real Lab [#real-lab]
There is no registered lab card for this chapter. This experiment takes a month, but only ten minutes at a time.
**Materials:** One bag of beans (about 250 g) with a roast date, that you can get within two or three days of roasting; four small airtight jars or zip bags; a scale; a ruler or a transparent dripper; your phone.
1. **Portion.** On the day you get the beans, divide them evenly between the four jars, squeeze out extra air, and keep them somewhere cool and dark. Open each jar only on its tasting day.
2. **Fix a recipe.** Write down one fixed recipe: dose, water, grind, water temperature, bloom water and bloom time. Use it every time.
3. **Four tastings.** Open one jar at about day 3, day 10, day 20 and day 30 after roasting.
4. **Record two things each time.** During the bloom, take a side-on photo or measure how high the bed rises with a ruler; when you drink, write three words for aroma, sweetness and cleanness, and score how much you like it.
Before you start, write down your predictions: how will the bloom height change? Which day will you like best?
Afterwards, compare: did bloom height and your liking change together? If not, "rises high" and "tastes good" are two different things.
## Check Your Model [#check-your-model]
**Predict.** You buy a bag of dark roast at a café; the roast date is yesterday. You plan to use it for espresso tomorrow morning. Before brewing, write down: what might you see, and what will you do?
A dark roast only a day or two old holds a lot of gas and releases it quickly. As espresso you may see very thick crema with coarse bubbles, an unsteady flow, and a taste that is a bit harsh or muddled. You can pull a shot to try it, but don't make big grind changes based on that one shot; it is safer to wait a few days to a week or two, until there is less gas, and then dial in carefully (Chapter 32).
**Diagnose.** A friend says: "My beans were roasted two months ago and I never opened the bag, but the coffee is flat and dull and tastes like old nuts. Am I brewing it wrong?"
More likely the beans have aged than the brewing is wrong. Even unopened, beans stale: aroma slowly escapes and oils slowly oxidize, and an "old nuts" or rancid taste is a sign of oxidation. Adjusting grind or temperature can make it a little nicer, but cannot bring back aroma that has gone. Next time they can buy by roast date, buy only what they will drink within a few weeks, or freeze the part they won't drink soon (Chapter 18).
**Explain.** In your own words, explain why freshness is a "window" rather than "the fresher the better".
Roasted beans run along two curves at once: carbon dioxide goes from a lot to a little, and aroma goes from a lot to a little while the oils slowly oxidize. Straight out of the roaster there is too much gas and brewing is unstable; left too long, the aroma is gone and stale notes appear. The stretch when the gas has dropped but the aroma remains is the "window". Where it sits and how wide it is depend on the roast degree, the brew method and the storage — and on your own taste.