And pyruvate dehydrogenase is the connection between those two.

丙酮酸酶是连系两者的纽带。

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

为什么我们一开始要担心它的问题呢？

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

它并不坏，也没有缺。

It'll still be degassing at a reasonable rate.

它仍然会以合理的速度。

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

你储存的环境越暖和，它的速度就越快。

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

种植得越高的种子密度越大，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，你不能把储存得那么酷，但你要知道，你不应该让休息那么久，因为它的速度更快。

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，也会得更快因为它们更脆烘焙过程会让整个豆更多孔所以它确实会老化得更快，但新鲜的豆会有更多的二氧化碳。