Abstract: A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

Abstract: A pressure sensitive one-way valve to control the release of pressurized gas from a sealed container wherein the sealed container has at least one venting aperture therein. The valve comprises a first layer of flexibly resilient material having an upper surface and a lower surface. At least the periphery of the lower surface of the first layer is adhered to the outer surface of the container and at least a portion of the interior of the lower surface is separable from the outer surface of the container. The separable portion and the portion of the outer surface of the container adjacent thereto forming an expansion chamber that is in communication with the venting apertures such that passage of gas through the venting aperture causes expansion of the expansion chamber. The expansion chamber also has a gas release aperture extending therethrough.