What is the purpose of "resting" coffee after roasting?

The purpose of "resting" coffee after roasting is to allow gases to release and flavors to stabilize. During the roasting process, coffee beans undergo significant chemical changes, producing gases such as carbon dioxide. Right after roasting, the beans are still very fresh and release these gases rapidly, causing them to be less flavorful and aromatic. By resting, typically for a period ranging from a few hours to several days, the beans can undergo a process known as degassing, where the excess carbon dioxide escapes. This resting period also allows the flavors within the coffee to mellow and develop, resulting in a more balanced and complex cup when brewed. This is crucial for ensuring that the coffee delivers the intended flavors and aromatics, making the resting process an essential step for optimal coffee preparation.