Roasters spend fortunes on profiles and cupping, then lose the battle in week three on a supermarket shelf. Coffee stales fast because it keeps releasing CO2 while absorbing oxygen. A properly specified coffee tin slows both. This guide covers the one decision most roasters get wrong (vent the gas or not), which seal to choose, and how real brands solved it.

Why coffee kills ordinary packaging
Freshly roasted beans off-gas CO2 for days to weeks. Seal them in a rigid airtight tin too early and pressure builds; the lid domes or pops. Wait too long in a breathable bag and aroma leaves with the gas. Packaging has to manage this exchange — that is the whole game.
The degassing decision: valve, wait-time, or headspace
Three practical strategies, all seen in real production:
| Strategy | How it works | Best for |
|---|---|---|

