And pyruvate dehydrogenase is the connection between those two.

丙酮酸气酶是连系两者的纽带。

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

并不坏，也没有气。

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

你储存咖啡的环境暖和，气的速度就快。

It'll still be degassing at a reasonable rate.

仍然以合理的速度气。

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.

老化得更快，也气得更快因为更脆烘焙过程让整个咖啡豆更多孔所以确实老化得更快，但新鲜的咖啡豆有更多的二氧化碳。

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

种植得高的咖啡种子密度大，气的速度也就慢。

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，你不能把咖啡储存得那么酷，但你要知道，你不应该让咖啡休息那么久，因为气的速度更快。

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

为什么我一开始要担心的气问题呢？