If there's one thing that's the biggest enemy of roasted coffee, it's oxygen (along with the obvious light and temperature). Roasted beans are very susceptible oxidation in the air, which changes their taste profile and causes loss of aroma. On the other hand, during roasting, a large amount of carbon dioxide is trapped in the beans, which gradually escapes (therefore, after roasting, it is necessary to let the coffee rest first before preparing it). Both of these problems are gracefully solved by a vacuum container.
California designers Coffeevac have come up with the easiest way to create a vacuum - at the touch of a button. Just pour coffee (tea, herbs ...), press the button and put on the lid. The rest is up to the container itself - it hisses and it's done. You don't ever have to worry about anything happening to your precious speciality coffee beans - the walls of the can are made of solid hardened plastic, which also holds the international certification of the NSF (National Sanitation Foundation) proving its quality hermetic seal and safety in food use.
The advantage of using a vacuum container?
- delaying the oxidation process
- protection against loss of coffee aroma
- prolongation of freshness
- can also be used for tea and other herbs