Freshly roasted coffee continues releasing carbon dioxide after roasting, a process commonly referred to as coffee degassing. 

When coffee is roasted, it releases carbon dioxide - this process continues for 24 to 72 hours after roasting and at lower levels for days after that. If freshly roasted coffee is sealed in a bag without a valve, three problems occur:

1. The CO2 builds up inside the bag, causing it to inflate and potentially burst or leak at the seals.
2. The bag becomes hard and difficult to handle or display.
3. When the bag eventually off-gasses through the seal, oxygen enters - beginning the oxidation that degrades flavor.

A one-way degassing valve solves all three problems. CO2 escapes through the valve. Oxygen cannot enter. The bag remains intact. Aroma is preserved until the consumer opens it.

Coffee and Tea Packaging requires specialized expertise to meet the unique needs of coffee roasters and tea brands. Features such as one-way valve placement, tin-tie positioning, and gusset dimensions must be precisely engineered to ensure freshness, consumer convenience and compatibility with automated filling equipment.

Labels Lab has developed Coffee and Tea Packaging for specialty coffee roasters, grocery retail suppliers, café brands and subscription businesses. Every packaging solution is tailored to your product's shelf-life requirements, filling equipment, retail display needs and brand presentation, ensuring reliable performance from production to the consumer.