During roasting, many chemical reactions take place that change the flavor and appearance of the bean. One of the chemical reactions mentioned above causes carbon dioxide to be released from the beans. Roasted coffee is sensitive to light, oxygen and moisture, so, need a package had to be created that allowed the gas inside the bag to escape without letting outside oxygen in. Finally, the degassing valve was invented. This small device, when applied to a foil bag or pouch, will allow freshly roasted coffee to be packaged almost immediately after roasting and will keep the product safely away from the degenerative effects of oxygen, light, and moisture.