In July 2020, I started thinking more about degassing and coffee. I had been experimenting with letting my coffee roasts rest for 3 or 4 weeks before using them, and I noticed an improvement in taste and extraction level. I suspected part of the extraction was due to less carbon dioxide.

So I started an experiment to see if I could degas beans faster using a vacuum jar with the hope of using them sooner. In the process, I started see what research was out there, and I ran across a great paper and video presentation of that research by Samo Smrke and others.

#espresso #food #coffee #data #data-science