What occurs during degassing after roasting coffee?

During the degassing period after roasting coffee, the primary occurrence is the release of carbon dioxide. When coffee beans are roasted, they undergo a series of chemical changes that create gas, primarily carbon dioxide, which is built up within the beans. After roasting, this gas begins to escape from the beans, a process that is crucial to the flavor and extraction of the coffee.

The release of carbon dioxide can affect the flavor profile during brewing, as excessive CO2 can lead to uneven extraction, resulting in a sour taste if not managed properly. This degassing typically occurs over several days, and while the beans are still fresh and have developed their rich flavors, the timing of brewing can influence the quality of the cup.

Other options mention characteristics that may change after roasting, but they do not occur specifically during the degassing process. For instance, while acidity levels can certainly influence flavor, they do not directly relate to the release of gases. Additionally, changes in bean color occur during the roasting process itself, and absorption of moisture is influenced by the environment post-roasting, rather than being a process occurring during degassing.