It'll still be degassing at a reasonable rate.

它仍然会以合理的速度脱。

It's not bad, it's not suffering from a lack of degassing.

它并不坏，也没有缺少脱。

And pyruvate dehydrogenase is the connection between those two.

丙酮酸脱酶是连系两者的纽带。

Now, why are we worried about it de-gassing in the first place?

什么我们一开始要担心它的脱问题呢？

The warmer the environment that you store your coffee in, the more rapidly it will de-gas.

咖啡的环境越暖和，它脱的速度就越快。

Again, the higher grown a coffee would be the more dense the seed is gonna be, the slower it will de-gas.

种植得越高的咖啡种子密度越大，脱的速度也就越慢。

Though I understand that in certain parts of the world and certain situations, you can't store it that cool, but just know you should not rest the coffee as long because it is degassing that much faster.

虽然我知道在世界的某些地区和某些情况下，不能把咖啡得那么酷，但要知道，不应该让咖啡休息那么久，因它脱的速度更快。

They'll age a bit quicker, so they'll degas faster 'cause they're more brittle and that roasting process kind of makes the whole coffee bean more porous and so it does age a little quicker, but fresh it will have more CO2.

它们会老化得更快，也会脱得更快因它们更脆烘焙过程会让整个咖啡豆更多孔所以它确实会老化得更快，但新鲜的咖啡豆会有更多的二氧化碳。