The usage of degassing valves in coffee bags has increased exponentially over the past years, and many people believe that is because it helps customer to catch the aroma of coffee beans (and it helps) but you wouldn’t believe what is the principal usage of this valve.
After roasting coffee beans, the coffee can be brewed immediately but as time pass by coffee beans are more exposed to get in contact with the air and the moisture and oxygen in the air, accelerate the oxidation process and then make the coffee quality worse. To avoid that, coffee roasters have opted to put a degassing valve in their packages, but what it does exactly?
The valve consists of a valve body and a membrane. Even a very slight overpressure in the package causes the membrane to bulge.
As the overpressure is increasing, the membrane rises at one valve location until a channel is formed through which the roasting gases can escape to the outside.
After the gas has been successfully vented and the pressure compensated, the valve closes and the membrane lies once again against the valve body. The content is reliably protected against external oxidation.
Let’s give these tiny valves a round of applause for the work they do to make our coffee delicious. This simple mechanism allows the accruing build-up of gas to be released from a sealed container while preventing oxygen from coming into the bag. It not only allows for freshness and better quality, but increases the efficiency of the packaging process helping to provide the consumer with an enjoyable and positive experience.