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Make a coffee
MeChat Universe Aging of coffee beans refers to the natural process that occurs after roasting, during which the beans release trapped gases and their flavors gradually develop. This stage is also known as degassing and plays a crucial role in achieving balanced taste and aroma.
Immediately after roasting, coffee beans contain a high amount of carbon dioxide. Brewing coffee too soon can result in uneven extraction, sourness, or a flat flavor. As beans age, excess gas escapes, allowing water to extract flavors more evenly during brewing.
The ideal aging period depends on the roast level. Light roasts generally require more time to rest, often 7–14 days, while medium roasts perform best after 5–10 days. Dark roasts degas faster and are usually ready within 2–5 days. However, aging for too long causes beans to lose freshness, aroma, and complexity.
This tutorial will help you learn quickly and thoroughly. Lorem ipsum, or lipsum as it is sometimes known, iaws dumm text used in laying out print, graphic or web designsm dolor sit amet.
This tutorial will help you learn quickly and thoroughly. Lorem ipsum, or lipsum as it is sometimes
This lesson is guided by a passionate coffee instructor with hands-on experience in coffee brewing, barista skills, and café culture. The instructor brings a deep understanding of coffee—from bean selection and roasting basics to extraction techniques and presentation.
The lesson also covers milk-steaming basics and simple latte art techniques for espresso-based drinks. Participants will practice tasting and identifying flavor notes, learning how to describe coffee profiles with confidence.
By the end of the lesson, learners will be able to brew high-quality coffee at home or in a café setting, understand equipment usage, and appreciate the art and science behind every cup.
