Degassing is the release of gases (mainly carbon dioxide) from freshly roasted coffee beans, and only necessary for freshly roasted coffee beans.   Degassing is not necessary for Coffee Grounds and Coffee Bags, as most of the carbon dioxide are released during grinding.   Brewing and drinking “too fresh” may not be a good thing when it comes to freshly roasted coffee beans. Coffee beans that are 1 or 2 days old from roasting are just not stable enough for brewing, because the gases and bubbles will hinder coffee reaction with water. It is best to give your freshly roasted coffee beans sufficient resting time to degas, so that your brew tastes bright and flavourful.   In other words, degassing sufficiently (not overly) will allow your coffee flavours to peak and give you an easier, optimal extraction.   However, don’t be stressed out by degassing! if you are in need of a cup of coffee and can’t wait for the beans to degas, it is perfectly fine to brew ahead. You can still enjoy your fresh coffee as it makes its climb up to develop its best flavours.