Mondo Knows Facts

Roasted coffee releases gas for days

Carbon dioxide trapped inside the bean escapes slowly once roasting ends Roasting generates carbon dioxide inside the bean, and much of it stays there under pressure. Over the following days it seeps out, which is why bags carry one way valves that let gas escape without admitting oxygen. Brewing too soon meets a frothy, gassy bed of grounds that extracts unevenly. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

Institute of Food Technologists

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

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Tags: coffee, carbon-dioxide, storage

Roasted coffee releases gas for days: the short answers

Where does this come from, and can I check it?
Carbon dioxide trapped inside the bean escapes slowly once roasting ends. The figure is taken from Institute of Food Technologists, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?
Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?
The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.