The coffee valve on coffee packaging utilizes a one-way degassing principle, allowing gas inside the bag to escape while preventing external gas from entering.
Because the roasting process produces a large amount of carbon dioxide, the beans continue to release gas after roasting.
The coffee valve on the packaging becomes a channel for inspecting the aroma of the beans through the packaging. While carbon dioxide is released, it also traps aromatic molecules inside the beans, undoubtedly having a negative impact on the specialty coffee industry, which strives for flavorful coffee
