Roasting coffee is both an art and a science, transforming green coffee beans into the aromatic, flavourful beans found in each bag of kiboko coffee. However, there’s a crucial step that often goes unnoticed by the casual coffee drinker: resting the beans. Resting, also known as degassing, is the process of allowing freshly roasted coffee beans to sit and release carbon dioxide (CO2) before they are packed and delivered to our lovely customers. This step is essential for achieving the best flavour and quality in your cup of coffee at home, at work or on the go.
What Happens During Roasting?
To understand the importance of resting, we need to take a step back to the roasting stage.
When coffee beans are roasted, they undergo significant chemical changes. The intense heat causes the beans to expand, darken, and develop the rich flavours and aromas associated with all of our roasted coffee. One of the by-products of this process is the production of CO2, which becomes trapped inside the beans.
Why Does Resting Matter?
Flavour Development
Freshly roasted beans can be full of CO2, which needs time to escape. If you brew coffee immediately after roasting, the excess CO2 can result in a sharp, acidic taste and can hinder the proper extraction of flavours and aromas during the brewing phase. Resting the beans allows the CO2 to dissipate, enabling the more subtle, nuanced flavours, that we are famous for, emerge.
Prevention of Packaging Issues
If roasted coffee is packed immediately without resting, the trapped CO2 can cause the packaging to inflate, potentially leading to bursting or leakage. This is not only a packaging concern but also a freshness issue. Proper degassing ensures that the packaging remains intact and preserves the coffee’s quality until it reaches you, our customer.
Optimal Brewing Experience
Over time, as CO2 escapes, the beans become more stable, which allows for a more consistent grind and extraction during brewing. Freshly roasted, but unrested beans can produce an uneven grind due to the trapped gases. Which, in turn, leads to inconsistent extraction and a less satisfying cup of kiboko coffee. By allowing the beans to rest, we ensure that each brew captures the full spectrum of flavours, resulting in a smoother and more enjoyable experience.
Extending Shelf Life
While it may be intuitive to think of resting as a delay, it actually helps to extend the shelf life of our coffee. Degassed coffee is less likely to undergo rapid oxidation, which can lead to a stale taste. By resting the beans, we're effectively prolonging the freshness and the overall quality of the coffee.
Conclusion
In the world of specialty coffee, attention to detail is crucial, and resting roasted coffee is a key detail that cannot be overlooked. By allowing our freshly roasted beans to rest, we ensure that the final product is not only safe and shelf-stable but also rich in flavour and aroma.
So, the next time you savour a perfectly balanced cup of kiboko coffee, remember that it’s not just the roasting but also the resting that plays a vital role in delivering that delightful experience.
