Coffee Troupe

Roasted by Rich Helms


The Coffee Troupe site is about coffee technology, specifically coffee bean roasting and degassing.

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Rich Helms is a graduate of the Coffee Lab International School of Coffee’s “Roasting and Cupping Course.”


  • On July 23, 2020 at 11:16 am Ben Viglietta said

    I find another thing very interesting. All the graphs show most of the CO2 coming out within 72 hours. But I found that my coffee tastes a lot better if I let it off gas for 10-14 days. I roast Sumatra M to approximately dark level. So I am puzzled as to why I have a decidedly better tasting coffee after the longer off-gassing.

    • On July 23, 2020 at 11:18 am Rich said

      It is not the degassing. It is the aromas and flavours changing. If you make coffee with fresh roasted beans it is usually far too bright. The brightness fades over time. The norm is to wait 24-48 hours before using. As you like dark coffee, the fading of the brightness would make for a mellower cup.

      Sumatra is an interesting bean. Companies often recommend dark roast as you can start with a crap bean, burn it and all subtle flavours are gone anyway.

      Sumatra is one of the few beans that dark roasts beautifully. It produces a chocolate flavour. I am not a dark roast person but when I do want one, I want Sumatra.

      An easy way to see that it is Sumatra beans as there is a defect in beans called “elephant toes.” It is where the end of the bean is split some and looks like an elephant foot with 2 toes. It is so common in Sumatra it is just accepted as the norm and not counted as a defect.

  • On July 23, 2020 at 11:13 am Ben Viglietta said

    I roast coffee. All over the place websites recommend degassing in a bag with a one-way valve. I would like to ask something. I put the freshly roasted coffee into a jar with a loosely placed cap. Degassing happens. CO2 is heavier than oxygen and nitrogen and of air. So it is not displaced. How is it better if I go to the expense and trouble of the one way valve? Thx

    • On July 23, 2020 at 11:14 am Rich said


      Your strategy works fine. I do the same.

      The cap doesn’t have to be very loose, just not sealed

      People think they can just vacuum pack roasted BEANS. The bags inflate over the next few weeks

      Once coffee is ground, it degasses in 12-24 hours

      In production factories they grind then place the grounds in a nitrogen or CO2 tank. The trick it to not let oxygen in.

  • On February 20, 2013 at 1:06 am Divine said


    We are vacuum packing the ground coffee to retain its freshness. But Im having problem
    with loose-packing after storing it . Is 24 to 48 hours de-gassing process enough to get rid of it ? Hope you can enlighten me on this matter.

    Thank you,


    • On February 20, 2013 at 4:06 am RichHelms said

      The question is are you grinding? Ground coffee is degassed in 12-24 hours. If you are doing whole beans they will degas for a week. That is why almost all vacuum packed coffee is pre-ground