Coffee Valves Explained

☕️As coffee roasts, many chemical changes occur. Flavors develop and some compounds break down while others are formed—starches, for example, generate simple sugars, which then caramelize, giving roasted coffee it’s brown color. 

☕️One of the by-products of these reactions is the formation of carbon dioxide gas, which builds in the cellular structure of the coffee beans and is released slowly over several hours after roasting.

☕️But once the coffee is roasted, it is vulnerable to staling from exposure to oxygen in the air.

☕️The valve bag overcomes these problems by packaging the coffee in an oxygen-free environment immediately after roasting. 

☕️When the beans in the bag begin to de-gas, excess pressure escapes through a small valve embedded in the packaging material. 

☕️This valve only allows gas (and as few aromatic compounds as possible) to go out of the bag—no oxygen seeps in.

☕️TRY IT:: Squeeze a coffee bag and you will hear air escape from this valve. You will also be able to smell the coffee, and it should smell fresh. 

✨Shop our coffee selections at EbonySafiyyah.com/coffee  

✨A portion of the proceeds go towards the Annual Saviours’ Day Gift Drive! 

Source: The Great Coffee Book