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,会脱气得更快因为它们更脆烘焙过程会让整个咖啡豆更多孔所以它确会老化得更快,但新鲜的咖啡豆会有更多的二氧化碳。