Degassing 101

During the coffee roasting process, gases (mostly CO2) form inside the beans and are released. After the roasting process, freshly roasted coffee beans still need some time to continue to degas. Too much gas during your brewing process can negatively impact your extraction and ultimately the flavor in your cup. Degassing requires no extra work on your end! The one-way valve on our bags helps release excess gas naturally while keeping oxygen out of the bag.

Timing Recommendations

A general rule of thumb for any beans you get from Forebears: Medium and Dark roasts need 2-3 days after the roast date stamped on your bag to degas, while Light roasts need anywhere from 4-5 days. If you’re making espresso drinks at home, add ~5 more days to the recommendations above. Espresso has a quicker extraction time, so you’ll want to be extra certain that the gas has had time to off-load before you pull.

Grind fresh

This is my #1 tip. One of the most impactful things you can do to ensure you’re getting a great cup of morning coffee is to grind your beans fresh before you brew them. Resist the urge to buy pre-ground beans at the store or to grind all of your beans in one fell swoop at home and let them sit in a jar on the counter. Buy fresh, grind fresh. It makes a world of difference!

Invest in a burr grinder

A grinder is the single piece of equipment that I always recommend as a first “home brewing upgrade” purchase. A burr grinder is going to be your best bet for getting the most uniform grind per batch, and the most consistent grind from brew to brew. Blade grinders slice and dice your beans, which can lead to grind size inconsistencies and ultimately uneven extraction. With that said, grinding fresh with a blade grinder is still better than buying pre-ground beans! If you don’t have a grinder, your options are blade - automatic ($), burr - manual ($$), burr - automatic ($$$). Base this decision on your budget and how much time you’re willing to spend cranking each morning.

Dial in your grind size (Part 1)

“Dialing in your grind” means finding the ideal grind size for your taste and for your brewing method. The size of your grind impacts the extraction and final taste of your coffee. If your grind is too coarse, you could end up with coffee that tastes “weak” or even sour. Grind too fine, you may end up with coffee that’s bitter. Keep in mind, different brewing methods require different grind sizes! Your ideal grind size will depend on how much time water is coming in contact with your beans and how fast that contact is happening. E.g. A 24-hour steeped cold brew needs a coarser grind than an espresso shot that’s pulled in a matter of seconds.

Dial in your grind size (Part 2)

Here’s a general framework:

• Extra coarse: Cold Brew

• Coarse: French Press

• Medium-Coarse: Chemex

• Medium: Automatic Coffee Pot, Cone-shaped pour-over brewers (e.g. V60, Kalita)

• Medium-fine: Aeropress

• Fine: Espresso

Remember: These are jumping off points. Dialing in your grind is a process! Let your taste buds be the judge and adjust accordingly.