I have a 1 lb. coffee bag with a one-valve. How do I use it?
You can check the answer of the people under the question at Quora “1 lb coffee bags with valve“
I have a 1 lb. coffee bag with a one-valve. How do I use it?
You can check the answer of the people under the question at Quora “1 lb coffee bags with valve“
Kirk is on the mark for everything he suggests, but I wanted to add that I’ve done a double blinded experiment on whole bean coffee storage: sealed at room temperature, in the refrigerator, and in the freezer for four weeks. No question that cold storage was preferable to room temperature, though my test turned out not be be long enough to differentiate between refrigerator and freezer.
Some people have written that condensation that may occur in moving to and from cold storage can degrade flavor. I did not observe this.
Transfer it to a few air tight containers. Oxygen and humidity will kill your beans. Do not use out of the freezer, especially during the humid summer.
They will do fine on the counter. Keep in the freezer the beans you are not using until ready to use, and do not open the air tight container until it is defrosted.
I think what you are trying to describe is a one-way degassing valve . If so, there is nothing for you to do (other than to seal the bag as best you can).
Coffee lets off carbon dioxide but exposure to oxygen is undesirable, when it comes to keep it fresh. The valve is design to allow pressure (CO2) to be released, while simultaneously preventing air (O2) from getting back into the package.
see: http://pacificbag.com/pbiarticles/ValvesTechSheetFINAL.pdf
Put your coffee in the bag, shake it down a bit, squeeze the unfilled top of the open bag from the level of the coffee to the top until most of the air is gone, seal the top (it should have a double-lined zip-locked seal; if not you are wasting your time worrying about this bag), then gently squeeze the sealed bag to remove as much air through the valve as you reasonably can without undue stress on the bag or on you.
Store in a cool dark place. Room temperature inside a cupboard is OK, if you plan to consume the coffee within a week to 10 days. After that, even the best coffees will begin to stale. If you are not using up all that coffee in 3-4 weeks, use cold storage.
Ignore instructions that say you “should never” put coffee in the refrigerator or freezer. There is no chemical/physical/culinary reason for this proscription against cold storage. Cold storage delays staling due to oxidation, slows down enzymatic changes inside whole beans that have not been over-roasted until they are quite oily, and generally slows down all chemical changes in the coffee, whether whole beans or already ground. Freezing does not change the flavor — it prevents the flavor from changing (degrading proteins and converting lipids into rancid oils) too quickly.