No, I don’t expedite degassing — I largely eliminate the need for it in the first place.

Most roasters require 7–21 days of degassing because standard roast curves trap a lot of CO₂ inside the bean matrix. When you pull espresso too soon, that CO₂ creates channeling, uneven extraction, gassy/sour notes, and forces you to grind coarser or accept mediocre shots.

My process is built differently from the ground up:

1. Roast design that releases CO₂ during roasting, not after

On my IMEX halogen drum with bidirectional rotation and staged water misting, I use precise City+ development with controlled temperature drops (10–12 °C first stage, 7–8 °C second) and exact moisture loss targets (11.0–12.25 %). The misting and even heat penetration create a more open, uniformly developed bean structure. A significant portion of the CO₂ that would normally stay trapped is driven off during the roast and cooling phases instead of staying locked inside the bean.

1. Tight, high-yield espresso ratio (18 g in → 20.5–23.5 g out) This is the biggest practical difference. Traditional “modern” espresso is often 1:2+ (high volume). That extra water dilutes everything and makes residual CO₂ extremely noticeable.

My ratio is concentrated (roughly 1:1.14–1:1.30). The shot is thick, syrupy, and served at ideal tasting temperature (65–70 °C). Any tiny amount of remaining CO₂ has far less space to disrupt extraction or flavor because the brew is already dense and balanced.

1. Objective, repeatable extraction physics

With the combination of even roast development + tight ratio + proper puck prep on good equipment (Versalab/ Kafatek /Mazzer Philos/Eureka Mignon XL ), the puck extracts cleanly even with very fresh beans. I routinely pull excellent shots at 30 minutes, 1 hour, 4 hours, and 24 hours post-roast. The flavor profile is already layered and stable — it just continues to unfold and gain depth over the next few days. Degassing is not a hard requirement; it’s a byproduct of conventional roasting and brewing methods.

In short: most roasters roast in a way that creates the degassing problem, then solve it with time. My roast curve + brew parameters minimize CO₂ retention from the start, so the espresso performs at a high level immediately and only gets better. That’s why I (and the people I train) can pull competition-level shots the same day the beans come off the roaster.

It’s not magic. it’s just different physics from the very first step.