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Probat’s research on coffee roasting and degassing timings.

From the March 2011 issue.

Thomas Koziorowski, Director Product Technology at Probat, unveils research on the link between roasting and degassing timings.

As most roasters know, during the coffee roasting process a series of physical and chemical changes takes places through we which create the highly sought after wide range of aromas. At the same time roasting gases are generated – in some cases up to six litres of gases can come from a single kilogram of coffee – of which the biggest part escapes. Even after roasting, grinding the coffee creates an even stronger degassing due to the cell destruction and enlarged specific surface.

The degassing of ground coffee can take place in simple or in special gas-tight silos. The silos are filled with inert gas so as to exclude the aroma-detrimental contact with oxygen as far as possible. Normally three or four silos are used. The first one is filled with freshly ground coffee. The coffee degasses in the second silo, which takes between four and 24 hours, depending on the coffee type. Meanwhile, the degassed coffee can be drawn from the third silo and packaged.

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