Do all coffee packages need a vent valve?

Whether a baker decides to use a vent valve can depend on many factors. These include roast profiles and whether they sell whole bean or ground coffee.

For example, darker roasts tend to outgas more quickly than lighter roasts, despite more gas buildup. This is because the longer the beans sit in the roaster, the more porous their structure becomes.

A key point is for roasters to understand their customers' consumption preferences. This will help determine the average size of packaged coffee and the required order size.

When coffee is sold in smaller weights, there is usually not enough time to cause problems with the packaging without a vent valve. But there are also customers who buy large quantities of coffee (eg 1 kg bags).

In this case, the roaster may decide to serve customers a small amount of coffee.

For bakers who choose not to use vent valves, there are ways to avoid the risk of oxidation. For example, nitrogen flushing in the packaging bag, or oxygen and carbon dioxide absorbing bags in its packaging.

Alternatively, the baker can ensure that the packaging's sealing mechanism is as airtight as possible. For example, a zip closure may be more effective at preventing oxygen from entering a coffee bag than a zip tie method.