A google search brings up a great article by Hannah from Fellow Products called "Understanding Degassing: Is Fresh Best?," in which she claims:
Degassing varies depending on the type of coffee and roast. It therefore can take anywhere from 2 to 12 days until the coffee is ready to brew. Some rules of thumb:
The first 24 hours is when a bulk (approximately 40%) of CO2 leaves the bean.
Darker roasts usually degas faster than lighter roasts
Longer roasts usually degas faster than faster roasts.
Is anyone aware of any other research on this topic? Can anyone corroborate, or does anyone disagree?
