I’ve heard that roasted beans should be allowed to air for about two days before grinding to allow them to degas. How has Bonaverde accounted for this?

Throughout development of our roast-grind-brew process, we've consulted with coffee experts (including our team’s two Q Graders), roasters, coffee lovers and baristas to ensure our machines produce the best tasting coffee available. Opinions on degassing vary, and differ depending on type of roast, bean varietal, and whether you’re preparing espresso or filter coffee. In the end, we come back to the taste. Over the course of our development, the over 15,000 people who have tasted our coffee have had no complaints about the taste - in fact, they’ve raved about it!

Was this article helpful?
0 out of 0 found this helpful
Have more questions? Submit a request


Powered by Zendesk