Coffee Troupe

Roasted by Rich Helms

Ground vs Whole Bean Degassing

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Posted by Rich on November 28, 2011 at 8:45 pm

In this experiment, I roasted Costa Rica coffee to Full city. I dropped the roast at 450oF. While I normally do not roast so dark, I knew from documentation this would result in more CO2 to be released.

Ground on left vs Whole Bean on Right

I placed 100 grams of ground coffee in the the left flask, while 100 grams of whole beans were placed in the right flask. I loaded the ground coffee into the flask as quickly as possible, but the degassing speed surprised me. In one hour of capping the flask, 120 ml of CO2 was already released. This is much faster than whole bean degassing. In the previous whole bean experiment with a medium roast and twice the coffee it took 24 hours to release 120 ml.

Another change from the previous setup was to add eye droppers to the end of the tubes. This made it easier to see the bubbles form. Play the video to see how fast the ground coffee released CO2.

Eye Droppers on Tubing

Hours ml CO2
0 0
0.08 28
0.13 40
0.23 58
0.27 62
0.28 65
0.35 72
0.38 78
0.45 84
0.52 90
0.60 96
0.67 102
0.80 110
0.90 116
0.95 118
1.00 120
1.07 126
1.15 130
1.37 138
1.48 144
1.88 158
2.00 160
2.30 166
3.13 186
3.53 194
5.00 212
6.83 228
8.78 238
19.00 256
31.00 268

ml CO2 Released vs Hours

Roast profile from the Artisan tracking screen.

Costa Rica Roast Profile for Degas 2 Experiment

Degassing Grind w 1/16" Scale


This shot image was captured with a Celestron digital microscope. The scale on the right is 1/16″. The beans were ground with a Macap MC4.

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